Hot Crabmeat Dip & Chicken Casserole Gifted Recipes in My Mailbox

Hot Crab Dip Served with Corn Chips.

This week two of my dearest and oldest friends gifted me with recipes.  Diane Begley Goss sent me two of her Mother, Gayle Begley's most favorites, Hot Crab Dip and Chicken Tetrazzini.  These arrived just in time for the weekend as we are attending a double Birthday "cruise" for my husband and Granddaughter Katie this weekend.  It is perfect to prepare these dished ahead and just heat them up as needed this weekend.

Low and behold,  Mickey Thienes, also know as Henderson, Kentucky's "Herb Lady", mailed me a old and fascinating recipe for a Yeast-ed Chocolate Cake and a Black Chocolate Cake.  Had I already not baked a "Devil's Food" cake and "Oreo Cheesecake Cupcakes" for our party I certainly would have plunged into one of these recipes and will certainly do so in the very near future!

Tried and True Devil's Food Cake, Brian's Favorite.

Mickey also sent me a very old copy of her Corn Relish recipe I plan om fixing yet this fall.  SO A REALLY BIG THANK YOU GOES OUT TO BOTH DEAR FRIENDS.  I am so excited for all of these new things to try!

NOTE:  Katie requested these specific cupcakes instead of a regular birthday cake this year. The name of the recipe can be typed into the finder box for the recipe as is the case with any other mentioned.

White chicken, sauce, mushrooms, and cheese make this delicious with a side of fresh cooked green beans from our garden.

Ingredients for Chicken Tetrazzini:

7, 1/2 chicken breasts, (cook and cut up into bite size pieces) save the broth for cooking the spaghetti.
3 C. uncooked thin spaghetti broken into bite sized pieces and cooked in the chicken stock.

1 stick butter
1/2 C. chopped onion
1/2 C. chopped celery
Cook the celery and onion in half of the butter until tender.

1, 12 Oz. can of evaporated milk
1 t. celery salt
1, 10 3/4 Oz. cans of cream of chicken soup

1 large box of mushrooms sliced
Cook the mushrooms in the remaining half stick of butter apart from the onion and celery.

1-2 C. shredded cheddar cheese for the top of the casserole.

Preheat the oven to 350 degrees F.  Butter a large casserole dish and set aside.

Combine all of the ingredients except the cheddar cheese until well blended.  Pour into a large buttered casserole dish.  Bake for 30 minutes until hot and bubbling.  Top with shredded cheese and bake an additional 10 minutes or until the cheese has melted.  Yield 10 servings.

Fresh Fruit Platter

Deviled Eggs

Vegetables and Dip

Note I served this with fresh green beans, deviled eggs (which dumped over in the car and looked a mess), veggies and dip, and a fruit platter.

Hot Casserole of Crab Meat Dip Just Out of the Oven.

Ingredients for Hot Crab Dip:

1 C. cream or milk
1 C. mayonnaise
2 T. fresh parsley chopped or 2 t.. dried
1/3 C. finely chopped onion
5,  6 Oz. cans of crab meat
2 eggs
sprinkling of salt and pepper
1, 8 ounce bar of softened cream cheese
2 C. crushed butter crackers

Preheat the oven to 350 degrees F.  Butter a medium sized casserole or pie a dish and set aside.

Drain and Pick Through the Crab Meat for Cartilage.

Open the crab and check of shinny cartilage, removing any you may see.  Mix all ingredients except the crackers until well blended.  Pour into the buttered dish and top with the crushed crackers.  Bake 30-40 minutes and serve hot with tortilla or corn chips of your liking.

Mixing Ingredients.

This recipe is better if made early and reheated and the flavors are allowed to meld.  This works well to prepare in the morning and refrigerate, then reheat all or small portions in individual bowls.  The small portions due particularly well reheated in the microwave as pictured at the top of this page.  Yield 8 large servings.