Cristina Cooks: "Taste of Home Recipes Across America"

Chesapeake Crab DIP

Ingredients

• 1 package (8 oz.) cream cheese, softened • 1 cup (8 oz) sour cream • 1 tablespoon lemon juice • 1 teaspoon ground mustard • 1 teaspoon seafood seasoning • ⅛ teaspoon garlic salt • 3 cans (6 oz. each) lump crabmeat, drained • ½ cup shredded cheddar cheese • ⅛ teaspoon paprika • Crackers, rye bread, or veggies
Recipe:

1. In a large bowl, combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt.
2. Fold in crab.
3. Transfer to a greased 9-in. pie plate. Sprinkle with cheese and paprika.
4. Bake at 325° for 20-25 minutes until bubbly and serve!

Mamie Eisenhower’s Fudge

Ingredients • 1 tablespoon plus ½ cup butter, divided • 3 milk chocolate candy bars (two 7 ounces, one 1.55 ounces), broken into pieces • 4 cups (24 ounces) semisweet chocolate chips • 1 jar (7 ounces) marshmallow creme • 1 can (12 ounces) evaporated milk • 4 ½ cups sugar • 2 cups chopped walnuts
Recipe:

1. Line a 13x9 inch pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the candy bars, chocolate chips and marshmallow creme; set aside.
2. In a large heavy saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4 ½ minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm.
3. Using foil, lift fudge out of pan; cut into 1-inch squares. Store in airtight container in the refrigerator.

Holiday Almonds

Ingredients • ½ cup packed brown sugar • 1 teaspoon apple pie spice or pumpkin pie spice • ½ teaspoon curry powder • ¼ teaspoon salt • 1 tablespoon egg white • 2 cups blanched almonds
Recipe:

1. In a small bowl, combine brown sugar and seasonings, set aside.
2. In another bowl, whisk egg white until foamy.
3. Add almonds; toss to coat.
4. Add spice mixture; toss to coat.
5. Spread the almonds on a greased foil-lined baking sheet.
6. Bake at 325° F for 20-25 minutes or until lightly browned, stirring occasionally.
7. Cool completely.
8. Store in an airtight container.

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