Happy Thanksgiving & #1920s Recipe

Posted on by Teagan Riordain Geneviene

Wednesday, November 22, 2023

CGI by Teagan via Imagine
CGI by Teagan via Imagine

Hello, everyone.  Let me begin with gratitude to fellow authors John W. Howell (a diary entry from Lucifer!) and Geoff Le Pard (a journal worthy of P. G. Wodehouse) for their responses to my Creativity Challenge.

Those of you in the USA are most likely getting ready for the Thanksgiving holiday.  Doubtless, any cooks already have their menus planned.  However, in case you’re looking for an extra appetizer or snack, I found another 1920s recipe for you.  My Lulu character thinks it’s the next best thing to cheeseburgers (and Lulu really likes cheeseburgers).  

Baked 3 Cheese Crab Dip

iStock
iStock

Ingredients

4 medium scallions (or green onions)

8 ounces cream cheese

5 ounces extra-sharp Cheddar cheese, shredded (about 1¼ cups), divided

5 ounces creamy Havarti cheese, shredded (about 1¼ cups), divided

1 pound jumbo lump crabmeat, drained

¾ cup mayonnaise

⅓ cup sour cream

1 teaspoon salt

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce (optional)

1 teaspoon sherry vinegar

½ teaspoon celery salt

4 medium-size Belgian endive heads (about 12 oz. total), leaves separated (or whatever you like for dipping)

Directions

Preheat oven to 375°F.

Thinly slice scallions, separating dark green parts from white and light green parts, and set aside.

Blend together cream cheese, mayonnaise, sour cream, salt, Worcestershire sauce, hot sauce, vinegar, and celery salt until creamy and smooth. Add 1 cup each of the Cheddar and Havarti, and blend briefly, until incorporated. Fold in crabmeat and white and light green parts of scallions.

Transfer crab mixture to a 2-quart baking dish, and top with remaining ¼ cup each Cheddar and Havarti. Bake in preheated oven for 20 minutes, or until edges are bubbly and cheese is melted. Then broil until cheese is browned, 3 to 5 minutes. Remove from oven, and set aside to cool a little. Top with reserved dark green parts of scallions, and serve with endive leaves, large croutons, or any vegetable you like for dipping.

♦ ♦ ♦

I know I’m a day early, but it’s never too early to express gratitude, and I’m thankful for all of you, no matter where you are.  Happy Thanksgiving.  Hugs.

Velma and Daphne (front)

♦ ♦ ♦

A Medium’s Peril Series, Universal Purchase Links

A Medium’s Peril full series link: relinks.me/B0CG2SXX24

A Peril in the Bayou (book 2)

Kindle:  relinks.me/B0CKGRJS8F

Paperback: relinks.me/B0CKHFYMLJ

A Peril in Ectoplasm (book 1)

Kindle:  relinks.me/B0BJ9N1GBX

Paperback:  relinks.me/B0BJBXGJ7L

♦ ♦ ♦

This is a work of fiction.  Characters, names, places, and incidents are either the product of the author’s imagination or are used fictitiously, and any resemblance to actual persons,

This is a work of fiction.  Characters, names, places, and incidents are either the product of the author’s imagination or are used fictitiously, and any resemblance to actual persons, living or dead, business establishments, locales, or events is entirely coincidental.

Copyright © 2023 by Teagan Ríordáin Geneviene

All rights reserved.

82 thoughts on “Happy Thanksgiving & #1920s Recipe”

  5. My dear friend, Teagan. I am celebrating Thanksgiving Day with you from across the northern border. I want to express my heartfelt gratitude for your friendship. I am reminded of the countless moments of reading excitement that you have given me over the past year. Your kindness and generosity are very very much appreciated. Sending hugs on the wing.

    Liked by 2 people

    Reply

      1. I just realized that I never put the notice in my post that I would not have a new post this coming Monday. Being as you are one of the few who remember I normally only put out a post on Mondays – I figured I’d best get over here and tell you.

        Liked by 2 people

        Reply

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.