On Thursday, we turn our thoughts to food. Glorious food. Those who have met me in person (CPAC! Yeah!) know I’m not some twig-like wraith. In fact, I entered the Mrs. Chins Beauty Pageant and Chili Cookoff just a few weeks ago. With a giant storm just over the Alabama line and barreling our way, we turn our thoughts to warm, comfort food. Stuff that will sustain us when the roof blows off.
Some years ago, Obi’s dear wife and my dear sister-in-law had a short-lived but enlightening entry-level job with Natalie Dupree. Those who have lived in Atlanta for a long, long time, will remember Ms. Dupree from the Rich’s School of Cooking and her own ill-fated cooking show on GPB. I say ill-fated, because every week’s episode produced some type of epicurean disaster and a big mess in the studio kitchen. Her tag line was always, “Well, yours will look better than this…”
The one good thing to come from her stint in that wreckage was a recipe that SIL refined and made her own. So much so, it is a stable of family gatherings.
Hot Crab Dip
1 8 oz. package cream cheese, softened
1 Tablespoon milk
6 1/2 oz. crab meat, drained
2 Tablespoons finely chopped onion
1/2 teaspoon horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup sliced almonds
Mix all ingredients except almonds and turn into a lovely ovenproof crock. Top with almonds. Bake at 375 F. for 15 minutes or until golden and bubbly. Enjoy with crackers, toast or just a big spoon because it doesn’t drip.
Oh, about that drip… Stacy will tell you all about