GRSA Recipes


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GRSA Recipes

Have you ever wondered how the hot crab dip or the winning chili cook-off entry was made? The GRSA Recipe page is a place to share favorite recipes among members.

If you have a recipe to share, please send it to webmaster@grsa.org and we'll get it published here for all to enjoy!

Here are the recipes (in no particular order.) Please feel free to contact the submitter if you have any questions.

Hot Crab Dip

Ingredients
16 oz cream cheese
1 c. sour cream
4 t. mayonnaise
2 dashes garlic salt
2/3 t. Worcestershire sauce
1 t. dry mustard
½ c. grated cheddar cheese
1 lb crab meat

Cream together all ingredients except crab meat and cheese. Add crab meat and put cheese on top Bake 325 for 30 minutes or until bubbly

Submitted by Sandy Campbell
March 2007

Irish Soda Bread

Ingredients
1 c. raisins
3 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt
¼ c. sugar
2 eggs
1 ½ c. buttermilk
3 T. melted butter

Heat oven to 350. Soak raisins in a bowl of cold water, enough water to cover raisins. Set aside. Sift dry ingredients together in a mixing bowl and add eggs, stirring with a wooden spoon. Slowly stir in buttermilk and add melted butter. Stir in raisins (drained).
Because this dough is rather soft, it bakes well in a greased loaf pan (9x4x3).
Bake @ 350 for 1 hour 10 minutes, or until toothpick inserted in center of loaf comes out clean.

Submitted by Sandy Campbell
March 2007

Buttery Black Raspberry Bars

Prep time: 15 min

Cook Time: 1 hrs

Yield: 32 bars

Ingredients:

	Crisco® Original No-Stick Cooking Spray
1	cup butter or margarine
1	cup sugar
2	large egg yolks
2	cups Pillsbury BEST® All Purpose Flour
1	cup chopped walnuts
1/2	cup Smucker's® Seedless Black Raspberry Jam

Preparation Directions:

1.	Heat oven to 325°F. Spray an 8-inch square baking pan with no-stick cooking spray.
2.	Beat butter until soft and creamy. Gradually add sugar, beating until mixture is light and fluffy.
3.	Add egg yolks; beat until well blended. Gradually add flour, mixing thoroughly. Fold in walnuts.
4.	Spoon half of batter into prepared pan, spreading evenly. Top with jam; cover with remaining batter.
5.	Bake 1 hour or until lightly browned. Cool and cut into 2x1-inch bars.

Submitted by Ann Morley from
http://www.pillsburybaking.com/Recipes

Recipe List

Hot Crab Dip
Irish Soda Bread
Buttery Black Rasberry Bars