Looking for 2 appetizer recipes from the 80's -

J

jan_in_evansville

Enthusiast Member
Oh, why didn't I save these recipes... I was young and dumb in the 80's. Anyway, here's what I'm hoping to find -

The first recipe is from Dinah Shore, and it's her recipe for crab stuffed pea pods. Crab salad, tucked into parboiled pea pods. It was a great recipe, but I have had no luck finding it thru Google.

The second recipe was for sausage balls, marinated in rum with pineapple chunks and brown sugar. I kept these hot in a chafing dish, swimming in the rum/pineapple mixture. Another goodie.

If these recipes trigger anyones memories of the 80's, and they have them in our archives it would benefit us all. They were both excellent.

 
Here's Dinah Shore's Recipe...

* Exported from MasterCook *

Snow Peas Stuffed with Crab

Recipe By : Dinah Shore
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Seafood

Amount Measure Ingredient -- Preparation Method

1/2 pound fresh snow peas
12 ounces crab meat, well drained
2 hard-cooked eggs -- finely chopped
1/4 cup light mayonnaise -- more if needed
1/4 to 1/2 tsp. prepared horseradish -- or to taste
3 dashes hot sauce -- or to taste
2 teaspoons capers, drained -- minced
3 tablespoons celery -- finely chopped

Wash and clean snow peas. Split peas on top side, leaving bottom intact to form a little boat. Blanch in lightly salted boiling water for 10 seconds; remove from heat. Immediately submerge snow peas in cold water for a minute. Remove and drain; set aside to cool.

In a medium bowl, add crab meat, eggs, mayonnaise, horseradish, hot sauce, capers, and celery; mix very gently so as not to break up crab meat.

Stuff cooled snow peas generously with crab meat filling (about 1 heaping teaspoonfuls of each snow pea). Chill in refrigerator until ready to serve.

Makes about 24 stuffed snow peas.



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Here's my recipe for Crab & Cream Cheese Stuffed Snow Peas

Crab and Cream Cheese Stuffed Snow Peas

48 Snow Peas
8 oz cream cheese - room temp
1/4 cup parsley
1/2 lb crab meat crumbled finely
1 clove garlic, minced
dash Worchestershire (to taste)
Pepper to taste

Blanch peas in large pot of rapidly boiling water for 30 seconds. Remove and cool down in ice bath. Drain and set aside

Blend the rest of the ingredients until smooth

With paring knife, split snow pea along curved side, Fill each pea with cream cheese mixture using a pastry bag with tip.

Chill for at least an hour before serving.


RecipesAndEntertaining.com

 
Something about your second request sounds familiar, can you describe

the "sausage balls" a bit more please. Maybe that will help.

 
So, do you slit the pea pod along the middle of a flat side, like a coin purse, or

do you slice off the curved edge, making a taco shape?

Either way, it sounds wonderful

 
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