Food, food and more food at the Cooke Christmas
Kathy Cooke

Well it’s Christmas week and as usual, the Cooke family has been emailing back and forth for two weeks about our weekend. Are we discussing which gifts to get which family member?

Well there was some of that. But the majority of conversation between my siblings, in-laws, parents, daughters, nephews, etc., etc., was all about food.

I know you’re all shocked as I was.

We’ve decided to go with Surf and Turf this year. One meal will be seafood, shrimp, calamari and crab with different cheeses and a big fruit plate. Then on actual Christmas day, prime rib, Nano’s dressing, potatoes, fresh green beans, salad, homemade rolls.



This recipe was sent by my brother Kyle in Houston and we are going to be forced to try it out. I can’t wait. “I made this a while back and it was very good. And easier than crab cakes for a bunch of people,” he said.

Crab Spread
1/2 lb crab meat
8 oz cream cheese
1 small onion, minced
1 heaping teaspoon horseradish, or to taste
3 TBS cream or 1/2 and 1/2
juice of a half lemon

Mix all together. Spread into greased casserole. Sprinkle with crumbled bacon or slivered almonds. Bake at 350 degrees till it bubbles and browns lightly.

Allow to sit a few minutes before serving on crackers.

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2010-12-23 digital edition

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