Cracker Spreads

CRACKER SPREADS WITH MEAT OR SEAFOOD

Calico Clam Spread

1 c. part-skim ricotta cheese

1 T. fresh lemon juice

1 t. prepared mustard

1 t. Worcestershire sauce

1 8 oz. can clams, chopped or whole, rinsed in cold water, drained

12 saltine crackers, finely crushed

1/4 c. pimento, chopped

2 T. white onion, finely chopped

2 T. fresh parsley, finely chopped

In medium bowl, beat ricotta cheese with lemon juice, mustard, and

Worcestershire until light and fluffy. Stir in remaining ingredients. Mix well.

Cover and chill overnight to blend flavors. Serve with assorted raw vegetables

or on crackers or bread. Makes 4 servings.

Nutritional information per serving: 189 cal, 17 g pro, 8 g fat, 13 g carb,

279 mg sodium.

Black Olive Tapenade

1/2 c. black olives, pitted

6 anchovy fillets, rinsed, drained

1 1/2 T. capers

1 garlic clove, peeled, big slices

juice of 1 lemon

4 T. extra virgin olive oil, may be more

pepper

2 T. fresh basil, finely chopped

In electric blender or food processor, on high speed, combine olives,

anchovies, capers, garlic, lemon juice, olive oil and pepper for a few seconds.

Stir. Check if mixture is too thick and may need more oil. Pour into a bowl.

Taste to check seasoning. If too salty, add 1/2 t. sugar. Cover and keep in

refrigerator until ready to serve. Will keep about 10 days. Can be spooned

onto French bread slices or baguette slices to serve.

Seafarer's Salad Spread

1 4 1/2 oz. can shrimp, drained or 1 6 oz. can crabmeat, drained

1/4 c. Wish-bone Creamy Cucumber or Creamy Italian Dressing

1/4 c. celery or green pepper, chopped

dash of dill weed

In small bowl, combine all ingredients. Serve on assorted crackers or with

raw vegetables for dipping or in mushroom caps. Makes about 3/4 c.

Trout Pate

5 to 6 oz. boned, smoked rainbow trout fillet, skin removed

1/2 c. parsley

1 8 oz. package Philadelphia cream cheese, cut into 8 chunks

1/3 c. low fat mayonnaise

In a food processor, finely chop parsley. Add trout and finely chop.

Add cream cheese and mayonnaise and process until blended smoothly.

Cover and refrigerate so flavors can develop. Serve as a spread with

crackers. Makes about 1 3/4 c.

Olive-Bacon Cracker Spread

1 slices bacon

1 c. black olives, cut in pieces

2 3 oz. packages Philadelphia cream cheese, softened

1/4 c. low fat milk

2 t. white onion, minced

dash of tabasco sauce

1 t. Worcestershire sauce

Cook bacon until crisp. Drain on paper towels until cooled. Break into small

bits. In medium bowl, combine cream cheese with milk. Add bacon, olives,

onions, seasonings. Blend well. Cover and refrigerate until serving. Makes 2 c.

Giblet Cracker Spread

As chickens are used, save giblets and store in freezer, to use for spread

or for broth.

giblets from about 6 chickens

1 medium white onion, minced

1 medium carrot, minced

1 celery rib, minced

enough water or low sodium chicken or vegetable broth to cover

2/3 c. low fat mayonnaise

2 T. scallion, finely chopped

In large sauce pot, over high heat, add first 5 ingredients. Bring to a boil.

Reduce heat to medium and cover. Simmer until giblets are tender. Set

giblets aside to cool. Allow broth to cool and then store in freezer for future

use. Pick chicken meat from neck bones. Finely chop all meat. Combine

meat, mayonnaise and scallion. Use as spread for sandwiches.

CRACKER SPREADS WITHOUT MEAT OR SEAFOOD

Cheddar Cracker Spread

1/4 c. low fat milk

1 8 oz. package Philadelphia cream cheese, softened

1 c. (4 oz.) Sharp Cheddar Cheese, shredded

1/4 c. red apple, finely chopped

1/4 c. walnuts, finely chopped

1/8 t. cinnamon

In medium bowl, combine milk with cream cheese until well blended. Add

remaining ingredients, mixing at medium speed until well blended. Chill

before serving if desired. Serve with assorted crackers. Makes 2 c.

Variation: Prepare and chill Cheddar Cracker Spread as directed. Spread half

on apple slices and top with walnut halves. Shape remaining spread into a

ball. Roll in additional chopped walnuts. Arrange apples and crackers around

cheese ball on serving plate.

Olive Nut Cracker Spread

6 oz. Philadelphia cream cheese, softened

1/2 c. low fat mayonnaise

1/2 c. pecans, chopped

1 c. green olives with pimento

2 T. olive juice

In medium bowl, mash cream cheese with a fork. Blend mayonnaise in

well. Add pecans, olives and olive juice. The filling will be slightly mushy but

after it is refrigerated for a few hours, it will be firmer and of spreading

consistency. Serve on bread, toast or lettuce leaves. Serves 4.

Roasted Tomato Tapenade

(A tapenade is a spread that is usually served on crusty bread or crackers.)

1 c. roasted tomatoes, drained

1 t. garlic, chopped

1 t. shallots, chopped

2 T. capers

1 T. flat leaf parsley, chopped

Place roasted tomatoes in food processor and puree. Add garlic, shallots,

capers and parsley. Puree until mixture reaches a pasty consistency. Store

in covered container in refrigerator. Serve as a spread with crackers or

baguette slices. Makes about 1 1/2 c.

California Ripe Olive-nut Cracker Spread

3 c. whole California ripe olives, pitted

1 c. walnut pieces, lightly toasted

1/4 c. low fat mayonnaise

1/2 t. or more fresh thyme or tarragon, or 1/4 t. dried

black pepper

Finely chop olives and nuts in a food processor. Mix with mayonnaise.

Season to taste with thyme, tarragon or pepper. Refrigerate until ready to

use. Can spread on crackers or toast. Makes about 4 1/4 c.

Herb and Garlic Cheese Spread

1 c. or 8 oz. Ricotta or Farmer's cheese, shredded

1 8 oz. package Philadelphia cream cheese, softened , softened

2 garlic cloves, minced

1 T. rosemary, finely chopped

1 T. tarragon, finely chopped

1 T. chervil or chives, finely chopped

1/4 t. black pepper, fresh ground

1 t. Worcestershire sauce or low sodium soy sauce

1/4 t. Tabasco

In food processor or bowl and using electric beaters, add all ingredients

and mix until smoothly blended. Place mixture in small crock or bowl lined

with plastic wrap. Chill for 1 hour or longer. Serve directly from the crock or

turn out of bowl onto plate and remove plastic. Serve with crackers, thinly

sliced cocktail bread or vegetable sticks. Makes about 2 c.