| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Swiss |
Seafood, Appetizers, Microwave |
4 |
Dozen |
INGREDIENTS
| 1 |
|
Loaf bread |
| 1/2 |
c |
Butter, melted |
| 1 |
tb |
Butter |
| 2 |
tb |
Flour |
| 3/4 |
c |
Milk |
| 1/2 |
c |
Swiss cheese, grated |
| 1 |
|
Green onion, minced |
| 1 |
|
Tin salad shrimp; rinse |
| 1/2 |
|
Lemon, zest portion |
| 2 |
ts |
Lemon juice |
| 1 |
tb |
Parsley, minced |
|
ds |
Worcestershire sauce |
|
ds |
Tabasco |
|
ds |
Salt |
|
ds |
Pepper |
|
ds |
Paprika |
INSTRUCTIONS
Substitute 1 tin of crabmeat for salad shrimp if desired. You may obtain
the lemon juice and required zest from the same fresh lemon. 1. To make the
croustades: cut 2-inch rounds from bread slices. Brush both sides of
circles lightly with melted butter; press circles into tiny muffin cups.
Make at 450F for 5 minutes 2. Melt butter in medium microwave-safe
casserole on High for 1 to1 1/2 minutes. Stir in flour, then slowly whisk
in milk. Microwave on Medium for 2 to 3 minutes, whisking each minute,
until hot and thick. Add cheese; stir until cheese melts. Stir in remaining
ingredients except paprika. 3. Spoon a small amount of mixture into each
croustade. Sprinkle lightly with paprika. (Can be wrapped well and frozen
at this point for up to 3 months) 4. Bake freshly made croustades at 400F
for 5 to 8 minutes, or until brown and bubbly. Bake frozen croustades at
400F for 15 minutes. Quantity will vary from 3 to 4 dozen depending upon
pan sizes and desired size.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”