If you like seafood, you’ll love this dip! It’s been a hit at family functions and Super Bowl parties for years!
2 (8 ounce) packages cream cheese
2 (8 ounce) cans minced clams, drained
3 green onions, finely chopped
2 teaspoons lemon juice
1 (1 pound) loaf round sourdough bread
1 mixing bowl
1 spatula *or* latex gloves (see below)
1) Preheat oven to 350F.
2) In a mixing bowl, combine cream cheese, green onions, clams and lemon juice.
3) Cut the top out of the bread and hollow the bread out.
4) Pour the clam mixture into the bread bowl. You can use a spatula for this, but I prefer just using my hands, as I can easily mold the cream cheese mixture to fit all the nooks and crannies of the bread. I also prefer wearing latex gloves when doing this – not only is it more sanitary, it’s just less messy for me when I wear the gloves!
5) Place the top back on the bread bowl and bake for 60 minutes.
6) Serve with the bread you removed from the loaf when hollowing it out.
Leave it to the Scots to take something somewhat healthy – the hardboiled egg – and make it as unhealthy as possible! Having said that, if you’ve never had a Scotch Egg, you’ve just GOTTA try one… they’re absolutely delicious!
1 pound bulk pork sausage
1 tablespoon fresh chopped parsley
1 tablespoon grated onion (or onion powder)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 hard-cooked eggs (shelled)
1/2 cup fine dry breadcrumbs
1 glass baking dish
1) Preheat oven to 350F.
2) Combine sausage, parsley, onion, cinnamon and nutmeg; mix well.
3) Divide sausage mixture into 4 portions; shape into patties.
4) Place one egg atop each patty, shaping the sausage mixture around egg till completely covered.
5) Roll each sausage-covered egg in breadcrumbs.
6) Bake for 15-20 minutes until golden brown.
Although this dish was probably invented for luaus and summertime backyard barbeques, the great taste and awesome aroma of this dish will be appreciated at parties year ’round!
I found a version of the recipe below on the Internet. One cool thing about it is that it uses frozen meatballs, whereas just about every other recipe I could find uses fresh meatballs. I don’t know about you, but the thought of making 70 or 80 meatballs by hand is simply too much. On the other hand, if you want to make it all from scratch, you can – just find a good meatball recipe and combine it with this.
Also, this recipe is very flexible. You can make it the day before and reheat it on the stovetop or in a slow cooker, you can make it several hours beforehand and let the Crock Pot do all the work for you… or you could even make it straightaway for your guests! Just be sure to have lots of toothpicks – these meatballs will be POPULAR!
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