Spicy Clam Dip
Florence
Course Dips
Cuisine Americcan
- 1 pound cream cheese
- 3 ounces clam juice
- 1/4 cup Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon prepared horseradish
- 1/4 cup onion
- 1/2 teaspoon liquid hot pepper sauce
- 1 cup minced clams
- 1/4 teaspoon kosher salt
- 1/2 teaspoon white pepper
Add cream cheese, clam juice, mustard in a food processor and mix well.
Add Worcestershire, horseradish, onions, and pepper sauce, process to mix well.
Fold in clams, by hand, just until mixed season with salt and white pepper cover and chill serve slightly chilled or at room temperature
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BBQ Sauce For Smokies
Florence
Course Appetizer
Cuisine American
- 1 - 10 oz can tomato soup
- 1/4 cup sweet pickle relish
- 1 tablespoon Worcestershire sauce
- 1/4 cup onion -- finely diced
- 1 tablespoon vinegar
- 1 tablespoon brown sugar
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Andouille Cajun Rice Casserole
Florence
Course Main
Cuisine Southern
- 1/2 lb Andouille sausage
- 1/2 teaspoon paprika
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/8 teaspoon hot sauce
- 1 teaspoon Worcestershire if you are allergic to fish do not put this in
- 1/2 cup tomato puree
- 1 can 14.5 oz diced tomatoes
- 4 cups cooked brown rice
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell pepper
- 1/4 cup finely chopped onion
Put sausage on broiler pan and broil just until slightly crisp, turning to cook evenly. Remove and set aside.
Preheat oven to 350°F. Use 2 quart Casserole Dish.
Put remaining ingredients in a large bowl and stir to combine.
Cut andouille sausage into 1/2 inch circles, then add to the other ingredients and toss to combine.
Turn mixture into a casserole dish, cover, then put in preheated oven and bake for 20 to 25 minutes or until bubbly hot.
Remove and let stand for 5 minutes before uncovering to serve.
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