Dinner Menu 5, Dinner Menus with Complete Recipes

Cheese Mushroom Canapés, Deviled Seafood Casserole, Cauliflower Salad, Chocolate Streusel Bars

Appetizer: Cheese Mushroom Canapés 1 cup shredded Cheddar cheese 1 cup finely chopped green onions — including tops 7 ounces chopped black olives 1 cup shredded Monterey Jack cheese 1 cup mayonnaise 1 loaf cocktail rye bread

Mix Cheddar, green onions, olives, Monterey Jack, and mayonnaise together and spread on rye slices. Place bread slices on a cookie sheet and bake in a preheated 350° oven for about 10 minutes, until cheese is melted and bubbly.Main Course: Deviled Seafood Casserole

1/4 cup finely chopped bell pepper 1/4 cup finely chopped onion 1 cup finely chopped celery 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 3/4 pound cooked, shelled shrimp 1/2 pound crabmeat 2 cups crushed herb stuffing mix 1 cup mayonnaise

Stir together bell pepper, onion, celery, Worcestershire sauce, salt, shrimp, crabmeat, stuffing mix, and mayonnaise until well blended. Spoon into a 1 quart casserole. Bake at 350° got 30 minutes or until browned.Side Dish: Cauliflower Salad

1 pound cauliflower — broken into flowerets and thinly sliced into bite-size pieces (4 cups) 1 cup thinly sliced radishes 1 bunch green onion — thinly sliced 1/2 cup sliced green olives 1/2 cup chopped watercress 1 8 oz. container sour cream 1 1/2 teaspoons lemon juice 1 tablespoon grated Parmesan cheese 1 clove garlic — minced 1/4 teaspoon salt 1/8 teaspoon pepper 1 dash cayenne pepper

1. In a large bowl, combine the cauliflower, radishes, green onions, olives and watercress. Toss gently and set aside.

2. In a blender container, combine the sour cream, lemon juice, Parmesan cheese, garlic, salt, pepper, and cayenne. Cover and blend well.

3. Pour the dressing over the vegetables, tossing to coat. Cover and refrigerate up to 2 hours.Dessert: Chocolate Streusel Bars

1 3/4 cups all-purpose flour 1 1/2 cups confectioners’ sugar 1/2 cup unsweetened cocoa powder 1 cup cold butter 1 8 oz. package cream cheese — softened 1 14 oz. can sweetened condensed milk 1 egg 2 teaspoons vanilla 1/2 cup chopped walnuts — pecans, or almonds

Preheat oven to 350°. In large bowl, combine flour, sugar, and cocoa. Cut in butter until crumbly (mixture will be dry). Reserving 2 cups crumb mixture, press remainder on bottom of 13- by 9-inch baking pan. Bake 15 minutes. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well. Pour into prepared crust. Combine nuts with reserved crumb mixture; sprinkle over cheese mixture. Bake 25 minutes or until bubbly. Cool. Chill. Cut into bars. Store covered in the refrigerator.