Mr. Food Recipes: Week of June 8

Creamy Crab Casserole
3 to 4 servings

1 (10-3/4-ounce) can condensed cream of mushroom soup
1 cup sour cream
1 pound fresh or frozen imitation crabmeat, thawed if frozen, coarsely chopped
1 (10-ounce) package frozen asparagus spears, thawed, drained, and chopped
1/4 teaspoon black pepper
2 cups crushed cheese-flavored crackers
1/3 cup butter, melted

1. Preheat the oven to 400° F. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a large bowl, combine the soup, sour cream, crabmeat, asparagus, and pepper; mix well. Pour into the baking dish.
3. In a small bowl, combine the cracker crumbs and butter; mix well and sprinkle over the crabmeat mixture.
4. Bake for 15 to 20 minutes, or until heated through. Serve immediately.

 

Hula Sliders
6 servings

1/2 cup mayonnaise
1/4 cup plus 2 tablespoons pineapple preserves
1/8 teaspoon plus 1/2 teaspoon salt
1-1/4 pounds ground beef
1/4 teaspoon onion powder
1/4 teaspoon black pepper
6 slices pepper Jack cheese, each cut into 4 quarters
1 (12-count) package Hawaiian bread rolls

1. In a small bowl, combine mayonnaise, 1/4 cup pineapple preserves, and 1/8 teaspoon salt. Mix well and refrigerate until ready to use.
2. Preheat grill to medium-high heat. In a medium bowl, combine ground beef, remaining 2 tablespoons pineapple preserves, the onion powder, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper; mix well.
3. Divide mixture into 12 equal amounts and make 12 patties. Grill patties 4 to 6 minutes, or until desired doneness, turning them over halfway through grilling.
4. Place 2 pieces of cheese on each slider about 2 minutes before burgers are finished cooking. Place on toasted sweet roll and top with pineapple mayonnaise sauce.

 

Crostini
About 18 pieces

1 (1-pound) loaf Italian or French bread, cut into 1/2-inch-thick slices
3 tablespoons olive oil
3 garlic cloves, chopped
3/4 pound thinly sliced deli roast beef
1 (12-ounce) jar roasted red peppers, drained and chopped
2 cups (8 ounces) shredded Italian cheese blend

1. Preheat the oven to 450°F. Arrange the bread slices on a baking sheet.
2. In a small bowl, combine the olive oil and garlic; brush lightly over the bread slices and bake for 6 to 8 minutes, or until golden.
3. Remove the bread from the oven and layer each slice with roast beef, roasted peppers, and cheese.
4. Bake for 2 to 4 minutes, or until the cheese is melted. Serve immediately.

 

Star-Spangled Parfaits
4 servings

1 cup (1/2 pint) heavy cream
1 tablespoon Triple Sec or other orange-flavored liqueur or orange juice
1/4 cup confectioners’ sugar
1 pint fresh blueberries
1/2 pint fresh raspberries

1. In a medium bowl, whisk together the heavy cream, liqueur, and confectioners’ sugar until slightly thickened.
2. Divide the blueberries equally among 4 parfait glasses. Drizzle three-quarters of the cream mixture over the blueberries then top with the raspberries, dividing the cream mixture and raspberries evenly among the 4 glasses. Drizzle with remaining cream mixture then cover and chill until ready to serve.

NOTE - Instead of making this in parfait glasses, you can also serve it over slices of angel food cake to create a heavenly dessert.

 

Skillet Clambake
2 servings

3 cups water
6 small red potatoes
1 teaspoon salt
4 ears fresh corn, husked
2 dozen littleneck clams, cleaned
1/4 cup (1/2 stick) butter, melted

1. In a large deep skillet, combine water, potatoes, and salt over high heat. Cover and cook 18 to 20 minutes, or until potatoes are almost fork-tender.
2. Add corn and clams. Cover and cook 5 minutes, or until clams open. DISCARD ANY CLAMS THAT DO NOT OPEN. Serve with melted butter for dipping.

NOTE - For dessert, how about making s’mores by stacking graham crackers with pieces of a chocolate bar and marshmallows? Just microwave them for a few seconds, until the chocolate and marshmallows are gooey. Be ready to eat 'em right away!