Shrimp -cucumber dip

1 cup shrimp, cooked, chopped

2 3oz packages of cream cheese and chives , soft

1/2 cup cucumber, peeled, diced fine

1 1/2 teaspoons fresh dill, or 1/2 teaspoon dry dill

1/8 teaspoon salt

1/8 teaspoon garlic salt

1 tablespoon lemon juice

milk or mayonnaise

chop shrimp; press out excess moisture. Combine with remaining ingredients, adding enough milk or mayonnaise for a dipping consistency. Makes about 2 cups.

Crab meat dip

1 lbs. Crab meat, white

1 can cream of celery soup

1 can cream of mushroom soup

1 tablespoon worchestershire sauce

1/2 cup sherry wine

1/2 cup butter

combine all ingredients, and simmer over low heat until thick, about 15 minutes. Keep warm in chaffing dish and serve with crackers or potato chips. Makes 4 cups

flaming greek cheese

[ saganaki ]

1/2 lbs. Kasseri or Kefalotiri cheese

3 tablespoons Metaxa or another brandy

1/2 lemon

sliced thin greek, french or italian bread, toasted

place 1/4 inch thick slice of cheese on a broiler pan, or single platter. Broil approximately 7 minutes or until cheese is soft and the surface bubbles, [ 5 to 7 inches from the heat ]

flame warm brandy and pour over cheese. Squeeze lemon juice over surface. Spread on thin slices of toasted bread. Serve immediately. Makes 4 servings

From the new Cook Book coming in November 2002:

"Cooking with the Cap'n"
Tybee Island, Ga.

If you need help in planning a menu for a special person or family gathering, Call me at 786-4516 and I will be glad to help suggest a menu and how to prepare the meal.

Next Month: A Surprise!

Thank You, Cap’n Chris