Holiday family traditions extend to Christmas Eve fare

I really enjoy visiting with people to learn what their family traditions are for the Christmas season and, especially, Christmas Eve. Some families serve chili, some have the full main meal late in the evening, some have all finger foods and appetizers while another family may serve all wild game. It is very interesting to me and the fun thing is, nothing is wrong with anyone's traditions; it's all right.

Whatever your family does, I hope it includes lots of family and food. Celebrate the amazing birth of our Lord and savior Jesus Christ with those who are with you and reminisce of those who are not.

I am sharing a few appetizer and finger-food recipes with you in hopes that they will add some joy to your Christmas season.

Crab Rangoon Dip

• 2 cups crab meat
• 16 ounces cream cheese (2 blocks)
• 1/2 cup sour cream
• 4 green onions, chopped
• 1 1/2 teaspoons Worcestershire sauce
• 2 tablespoons powdered sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon lemon juice

First, soften the cream cheese in the microwave for about a minute. Chop green onions. Add them and two cups of crabmeat. Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice.

Mix all ingredients and bake for 30 minutes at 350 degrees. Serve hot with chips, fried wantons or pork rinds.

Spinach Cheese Balls with Pasta Sauce

• 1 box (9 ounces) frozen spinach
• 1 egg, beaten
• 1 cup shredded Parmesan cheese (4 ounces)
• 1 cup shredded mozzarella cheese (4 ounces)
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano leaves
• 1/2 cup sour cream
• 2 tablespoons extra-virgin olive oil
• 1 container (15 ounces) ricotta cheese
• 2 cups flour
• Vegetable oil for deep frying
• 3/4 cup Italian style breadcrumbs
• 1 jar (25.5 ounces) pasta sauce, heated

Remove frozen spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel. Meanwhile, in large bowl, mix egg, both cheeses, salt, onion powder, garlic powder, oregano, sour cream, oil and ricotta cheese until well blended. Add spinach to cheese mixture; mix well. Stir in flour, 1 cup at a time, until well blended. Fill 10-inch skillet half full with oil; heat over medium heat until candy/deep-fry thermometer reads 350 degrees or use deep fryer; add oil to fill line and heat to 350 degrees.

Meanwhile, place breadcrumbs in small bowl. Shape spinach-cheese mixture into 1 1/2-inch balls (about 40), using about 1 1/2 tablespoons for each; roll in breadcrumbs and place on cookie sheet. Fry 6 balls at a time 4 to 6 minutes, turning as necessary, until golden brown. With slotted spoon, remove balls from skillet; place on paper towels to drain. Cool 2 minutes before serving; serve with warm pasta sauce for dipping. Keep warm in oven while frying or until time to sere.

Savory Crab

Appetizer Cheesecake

Crust:

• 1/2 cup Italian style breadcrumbs
• 1 ounce (1/4 cup) shredded Parmesan cheese
• 2 tablespoons butter or margarine, melted

Filling:

• 20 ounces cream cheese, softened
• 2 tablespoons finely chopped green onions (2 medium)
• 1 1/2 teaspoons dried Creole seasoning
• 1 teaspoon sugar
• 1/2 teaspoon dry ground mustard
• Dash ground red pepper (cayenne)
• 1/2 cup heavy whipping cream
• 1 tablespoon cocktail sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon red pepper sauce
• 4 eggs
• 1 (6-ounces) can lump crabmeat, drained
• Garnish and Serve with Sprigs fresh parsley or leaf lettuce
• 1/2 to 3/4 cup cocktail sauce
• Assorted crackers

Heat oven to 350 degrees. In small bowl, mix all crust ingredients. Press mixture in bottom of ungreased 9-inch springform pan. Bake at 350 degrees for 5 to 9 minutes or until light golden brown.

Meanwhile, in large bowl, beat all filling ingredients except eggs and crabmeat with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Stir in crabmeat. Remove partially baked crust from oven. Place a large baking pan filled with about 2 inches water on oven rack below middle rack.

Pour filling over crust. Place cheesecake on middle oven rack over pan and bake an additional 40 to 50 minutes for 9-inch pan or until filling is set. Cool 30 minutes. With small metal spatula or knife, loosen edges of cheesecake. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.

To serve, remove sides of pan; place cheesecake on serving platter. Arrange parsley around outer edge. Serve with cocktail sauce and crackers.

Cheesy Herb Pinwheels

• 3 cups buttermilk baking mix
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 2/3 cup water
• 2 tablespoons butter or margarine, melted
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup pizza sauce

Heat oven to 425 degrees. Grease cookie sheet. Mix baking mix, Italian seasoning, garlic powder and water until dough forms. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Knead 10 times. Roll dough into 18 x 10-inch rectangle. Brush with melted butter. Sprinkle with cheeses. Tightly roll up dough; pinch edge to seal. Cut roll into eighteen 1-inch slices. Place on cookie sheet. Bake 11 to 13 minutes or until golden. Heat pizza sauce until hot. Dip pinwheels into sauce.

Creole Shrimp and Cheese Tart

• 1/2 pound cooked deveined shelled shrimp or crawfish, tail and shells removed, coarsely chopped
• 1 to 2 teaspoons dried Creole seasoning
• 1 cup shredded hot pepper-Monterey Jack cheese (4 ounces)
• 1/4 cup finely chopped green onions (4 medium)
• 2 eggs, slightly beaten
• 1 tablespoon butter or margarine, melted
• 1 refrigerated pie crust (from 15-ounce box), softened as directed on box
• Red pepper sauce, if desired

Heat oven to 375 degrees. In medium bowl, toss shrimp and Creole seasoning to coat. Stir in all remaining ingredients except pie crust and pepper sauce. Remove pie crust from pouch; place flat on ungreased cookie sheet. Spread filling over crust to within 1 inch of edge. Carefully fold 1-inch edge of crust up over filling, pleating crust as necessary.

Bake 32 to 37 minutes or until set in center and crust is golden brown. Cool 10 minutes. Cut into wedges. Serve warm with pepper sauce.

May each of you have a very blessed and meaningful Christmas as you read and ponder the Christmas story.

Merry Christmas from my family to yours, and, until next time, happy cooking.