For those familiar with Harvey's locations in north-central Mississippi, this should be a well known treat. I can't believe that they actually make them, though. I always assumed that they came from a food service provider.......
HARVEY'S BROCCOLI BITES
1 bunch broccoli florets minced
3/4 cup yellow onion minced
1 cup cooked bacon
2 tbsp canned jalapenos minced
2 cups shredded mild Cheddar
2 cups shredded Monterey Jack
1 cup heavy whipping cream
(If you have plastic or latex gloves, this is a good time to put them on.)
Place all ingredients into a large mixing bowl and mix thoroughly with you hands. Form mixture into 1 oz. balls and lay on sheet pan. Cover and refrigerate. Make a wet mixture of egg and buttermilk. Make seasoned flour (flour, salt, black pepper, garlic powder, cayenne pepper). Heat oil in large pot to 350. Be sure pot is deep enough to prevent overflow. Rolled prepared balls in seasoned flour, then wet mix and then seasoned flour again. Carefully drop into hot oil, in small batches. Cook until golden, remove and allow to drain on paper towels. Serve with Honey Mustard dressing for dipping.
Makes about 40 pieces
Friday, June 26, 2009
Independence Day Potato Salad
Independence Day Potato Salad
2 1/2 quarts cooked potatoes, preferably red-skin potatoes
2 cups chopped celery
1 chopped bell pepper
1 chopped cucumber
1/2 cup chopped onion
2 cups mayonnaise
3 TBSP lemon juice
2 TBSP mustard
2 tsp. sugar
1 1/2 TBSP salt
1/2 tsp. pepper
6 boiled eggs, chopped or mashed
Prepare the potatoes, celery, bell pepper, cucumber, onion, & eggs. Mix everything together.
2 1/2 quarts cooked potatoes, preferably red-skin potatoes
2 cups chopped celery
1 chopped bell pepper
1 chopped cucumber
1/2 cup chopped onion
2 cups mayonnaise
3 TBSP lemon juice
2 TBSP mustard
2 tsp. sugar
1 1/2 TBSP salt
1/2 tsp. pepper
6 boiled eggs, chopped or mashed
Prepare the potatoes, celery, bell pepper, cucumber, onion, & eggs. Mix everything together.
Wednesday, June 24, 2009
Independence Day Punch.
Independence Day Punch
1/2 cup ReaLemon juice
1 cup pineapple juice
1 cup orange juice
1 package orange Kool-Aid
1 package cherry Kool-Aid
2 1/2 cups sugar
Mix ingredients in 1 gallon container and finish filling with water. Chill or serve over ice.
1/2 cup ReaLemon juice
1 cup pineapple juice
1 cup orange juice
1 package orange Kool-Aid
1 package cherry Kool-Aid
2 1/2 cups sugar
Mix ingredients in 1 gallon container and finish filling with water. Chill or serve over ice.
Saturday, June 13, 2009
Lemon IceBox Cake.
Lemon IceBox Cake
1 package butter or yellow cake mix, prepared according to package directions
3/4 cup lemon juice
1 can Eagle Brand sweetened condensed milk
1 12-ounce carton Cool Whip
Prepare the cake mix according to the directions on the box for a two-layer cake. Bake and cool, then slice into four layers using a thread.
Make filling by combining lemon juice and sweetened condensed milk.
Reserve 1/2 cup of the filling for the top and sides. Frost and stack the layers with the filling. Combine the reserved lemon filling with Cool Whip and frost the top and sides.
Refrigerate overnight.
1 package butter or yellow cake mix, prepared according to package directions
3/4 cup lemon juice
1 can Eagle Brand sweetened condensed milk
1 12-ounce carton Cool Whip
Prepare the cake mix according to the directions on the box for a two-layer cake. Bake and cool, then slice into four layers using a thread.
Make filling by combining lemon juice and sweetened condensed milk.
Reserve 1/2 cup of the filling for the top and sides. Frost and stack the layers with the filling. Combine the reserved lemon filling with Cool Whip and frost the top and sides.
Refrigerate overnight.
Frozen Hawaiian Pie.
Frozen Hawaiian Pie
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed
1 (20-ounce) can crushed pineapple, drained
2 tablespoons lemon juice
1/2 cup mashed ripe banana (about 1 large banana)
1 large orange, peeled and sectioned
1/2 cup sweetened flaked coconut
1/2 cup chopped walnuts, toasted
1/2 cup maraschino cherries
2 (9-inch) ready-made graham cracker crusts
Garnishes: chopped pineapple, maraschino cherries, chopped walnuts, whipped topping, toasted coconut, fresh mint sprigs
Stir together condensed milk and whipped topping. Fold in next 7 ingredients. Pour evenly into graham cracker crusts.
Cover and freeze 12 hours or until firm. Remove from freezer, and let stand 10 minutes before serving. Garnish, if desired.
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed
1 (20-ounce) can crushed pineapple, drained
2 tablespoons lemon juice
1/2 cup mashed ripe banana (about 1 large banana)
1 large orange, peeled and sectioned
1/2 cup sweetened flaked coconut
1/2 cup chopped walnuts, toasted
1/2 cup maraschino cherries
2 (9-inch) ready-made graham cracker crusts
Garnishes: chopped pineapple, maraschino cherries, chopped walnuts, whipped topping, toasted coconut, fresh mint sprigs
Stir together condensed milk and whipped topping. Fold in next 7 ingredients. Pour evenly into graham cracker crusts.
Cover and freeze 12 hours or until firm. Remove from freezer, and let stand 10 minutes before serving. Garnish, if desired.
Saturday, June 6, 2009
Asian Beef with Snow Peas
This recipe was featured in the June 2009 issue of This That & the Other Magazine. We are so glad!
Note: If serving over rice, start your rice cooking before you do anything else - this dish is ready in no time! Also, I added a couple of tablespoons of sesame seeds to the initial stir-fry.
PREP TIME 5 Min
Note: If serving over rice, start your rice cooking before you do anything else - this dish is ready in no time! Also, I added a couple of tablespoons of sesame seeds to the initial stir-fry.
PREP TIME 5 MinCOOK TIME 10 Min
READY IN 15 Min
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately, usually over rice.
READY IN 15 Min
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas or sugar-snap peas
1 pound beef round steak, cut into thin strips
8 ounces snow peas or sugar-snap peas
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately, usually over rice.
Sunday, May 31, 2009
Dishpan Cookies.
I stumbled across a new recipe source just now, Southern Plate. I saw these cookies, and they will be made very soon. Link to the original post for a photos of the process.
Dishpan Cookies
2 C light brown sugar
1 C white sugar
2 tsp vanilla
2 C Oil
4 eggs
4 C flour
2 tsp baking soda
1 tsp salt
1 ½ c quick oats
4 C cornflakes
In a very large bowl or dishpan, cream sugars, vanilla, il, and eggs. Add flour, soda, and salt. Fold in oats and cornflakes.
Drop by ¼ measuring cup onto ungreased cookie sheets. This batter might be a little dry and you may have to moosh it together with your hands to get it into a ball when you put it onto the pan.
Bake for ten to twelve minutes in a preheated oven, or until edges are lightly browned. If you want them to be chewy, bake a little less, crispy, a little more. I always double this recipe and do half chewy, half crunchy. They keep really well and are great for breakfast.
*This freezes well both as a dough and as a finished cookie.
Dishpan Cookies
2 C light brown sugar
1 C white sugar
2 tsp vanilla
2 C Oil
4 eggs
4 C flour
2 tsp baking soda
1 tsp salt
1 ½ c quick oats
4 C cornflakes
In a very large bowl or dishpan, cream sugars, vanilla, il, and eggs. Add flour, soda, and salt. Fold in oats and cornflakes.
Drop by ¼ measuring cup onto ungreased cookie sheets. This batter might be a little dry and you may have to moosh it together with your hands to get it into a ball when you put it onto the pan.
Bake for ten to twelve minutes in a preheated oven, or until edges are lightly browned. If you want them to be chewy, bake a little less, crispy, a little more. I always double this recipe and do half chewy, half crunchy. They keep really well and are great for breakfast.
*This freezes well both as a dough and as a finished cookie.
Wednesday, May 27, 2009
Banana & Pecan Beignets.
I ran across this recipe on the website for Criolla's, a restaurant in Grayton Beach, Florida, which is about 2, maybe 2.5, hours down the road. Grayton Beach sits in the middle of one of the most beautiful parts of the entire state of Florida, between Destin & Panama City. State Road 30-A runs directly along the beach, passing through places such as Seaside, Watercolor, Rosemary Beach, and, of course, Grayton Beach. You can read all about the places along this stretch of beach and look at lots of photos right here.
Aunt Irma's Banana & Pecan Beignets
3 cups All Purpose Flour
1.5 Tablespoons Baking Powder
6 Tablespoons granulated sugar
1 cup whole milk
2 Tablespoons vanilla extract
6 large eggs
1/2 cup pecans, chopped and roasted
6 bananas
4 cups vegetable oil for frying
2 cups confectioner's sugar
In a medium mixing bowl whick together the flour, baking powder and sugar. Add the milk, vanilla and eggs, and whisk until the batter is smooth. Stir in the pecans. Slice bananas into 3/4 inch slices and dip them into the batter, making certain they are well coated. Heat 4 cups of vegetable oil in a saucepan on medium-high heat until the temperature reaches 350 degrees. Fry the coated bananas until golden brown, remove to paper towels to drain. Dust liberally with confectioner's sugar and enjoy!
Be careful - banana beignets can be very hot! And very addictive!
Aunt Irma's Banana & Pecan Beignets
3 cups All Purpose Flour
1.5 Tablespoons Baking Powder
6 Tablespoons granulated sugar
1 cup whole milk
2 Tablespoons vanilla extract
6 large eggs
1/2 cup pecans, chopped and roasted
6 bananas
4 cups vegetable oil for frying
2 cups confectioner's sugar
In a medium mixing bowl whick together the flour, baking powder and sugar. Add the milk, vanilla and eggs, and whisk until the batter is smooth. Stir in the pecans. Slice bananas into 3/4 inch slices and dip them into the batter, making certain they are well coated. Heat 4 cups of vegetable oil in a saucepan on medium-high heat until the temperature reaches 350 degrees. Fry the coated bananas until golden brown, remove to paper towels to drain. Dust liberally with confectioner's sugar and enjoy!
Be careful - banana beignets can be very hot! And very addictive!
Friday, May 22, 2009
Deviled Crab Bites with Remoulade Sauce
Deviled Crab Bites with Remoulade Sauce
1 pound lump crab meat
2 cups bread crumbs (we make our own from fresh wheat bread)
2 cups mayonnaise
4 eggs
1 tsp dry mustard
2 tsp Worcestershire sauce
½ tsp hot sauce
½ tsp season salt
½ tsp old bay seasoning
½ cup diced bell pepper
½ cup diced celery
½ cup diced onion
4 tsp butter
Sauté bell pepper, onion and celery in butter until tender. Thoroughly combine all ingredients and spices except crab meat. Mix well. Pick through the crab meat checking for shells then fold crab meat into mixture. If the mixture appears too moist, add flour to properly combine. If the mixture appears too dry, add 1 egg. To deep fry: Preheat oil to 350 degrees. Using a 1 to 2 ounce cookie scoop, drop the mixture into the oil, like you would a hushpuppie. To pan fry: Preheat about ½” of oil in the bottom of a fry pan over medium high heat. Form the mixture in the shape of a ball (about an 1½ diameter). Place the crab bites in the fry pan and cook until dark brown then flip and cook the other side.
Remoulade Sauce
12 oz mayonnaise
3 tbsp olive oil
½ tbsp paprika
1 tbsp horseradish
¼ cup diced green onions
½ tbsp hot sauce
1 tsp old bay seasoning
Mix all ingredients well.
1 pound lump crab meat
2 cups bread crumbs (we make our own from fresh wheat bread)
2 cups mayonnaise
4 eggs
1 tsp dry mustard
2 tsp Worcestershire sauce
½ tsp hot sauce
½ tsp season salt
½ tsp old bay seasoning
½ cup diced bell pepper
½ cup diced celery
½ cup diced onion
4 tsp butter
Sauté bell pepper, onion and celery in butter until tender. Thoroughly combine all ingredients and spices except crab meat. Mix well. Pick through the crab meat checking for shells then fold crab meat into mixture. If the mixture appears too moist, add flour to properly combine. If the mixture appears too dry, add 1 egg. To deep fry: Preheat oil to 350 degrees. Using a 1 to 2 ounce cookie scoop, drop the mixture into the oil, like you would a hushpuppie. To pan fry: Preheat about ½” of oil in the bottom of a fry pan over medium high heat. Form the mixture in the shape of a ball (about an 1½ diameter). Place the crab bites in the fry pan and cook until dark brown then flip and cook the other side.
Remoulade Sauce
12 oz mayonnaise
3 tbsp olive oil
½ tbsp paprika
1 tbsp horseradish
¼ cup diced green onions
½ tbsp hot sauce
1 tsp old bay seasoning
Mix all ingredients well.
Shrimp Enchiladas
Shrimp Enchiladas
1 medium bell pepper-diced
1 medium onion-diced
2 cans green chilies
2 tablespoons butter
8 oz cream cheese
8 oz sour cream
1 can cream of chicken soup
1 can cream of celery soup
1 teaspoon garlic powder
1 teaspoon chicken base/flavoring
½ teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon white pepper (substitute black pepper if necessary)
1 ½ pounds peeled small shrimp
8 oz shredded cheese
20-8” flour tortillas (at room temperature)
Diced tomatoes-for topping
Diced green onion-for topping
Extra shredded cheese-for topping
Sautee bell pepper, onion and green chilies in butter until translucent. Add cream cheese and sour cream, stirring constantly until melted. Add the soups and the spices then mix well. Allow to simmer for 2-3 minutes. Reserve 1/3 of this mixture for topping the enchiladas. To the remaining mixture, add the shrimp and cook until pink. Finally, add the 8oz shredded cheese and stir well. Remove from heat and let rest for 10 minutes. Once the filling has cooled slightly it will become a little thicker making the enchiladas easier to stuff.
Spray a large casserole dish or baking pan with pan release. One at a time, fill each tortilla with about 2 tablespoons of the enchilada filling, placing the filling not in the center of the tortilla but about 1/3 of the way on the tortilla. This makes the tortilla easier to tuck and roll. Place each enchilada in the dish or pan. Once all of the enchiladas are prepared, top them with the reserved mixture. Then garnish with the fresh diced tomatoes, diced green onions and shredded cheese. Bake in the oven at 350 degrees for about 10 minutes; just long enough to slightly brown the tortillas and melt the cheese. Allow to cool for a few minutes before serving.
1 medium bell pepper-diced
1 medium onion-diced
2 cans green chilies
2 tablespoons butter
8 oz cream cheese
8 oz sour cream
1 can cream of chicken soup
1 can cream of celery soup
1 teaspoon garlic powder
1 teaspoon chicken base/flavoring
½ teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon white pepper (substitute black pepper if necessary)
1 ½ pounds peeled small shrimp
8 oz shredded cheese
20-8” flour tortillas (at room temperature)
Diced tomatoes-for topping
Diced green onion-for topping
Extra shredded cheese-for topping
Sautee bell pepper, onion and green chilies in butter until translucent. Add cream cheese and sour cream, stirring constantly until melted. Add the soups and the spices then mix well. Allow to simmer for 2-3 minutes. Reserve 1/3 of this mixture for topping the enchiladas. To the remaining mixture, add the shrimp and cook until pink. Finally, add the 8oz shredded cheese and stir well. Remove from heat and let rest for 10 minutes. Once the filling has cooled slightly it will become a little thicker making the enchiladas easier to stuff.
Spray a large casserole dish or baking pan with pan release. One at a time, fill each tortilla with about 2 tablespoons of the enchilada filling, placing the filling not in the center of the tortilla but about 1/3 of the way on the tortilla. This makes the tortilla easier to tuck and roll. Place each enchilada in the dish or pan. Once all of the enchiladas are prepared, top them with the reserved mixture. Then garnish with the fresh diced tomatoes, diced green onions and shredded cheese. Bake in the oven at 350 degrees for about 10 minutes; just long enough to slightly brown the tortillas and melt the cheese. Allow to cool for a few minutes before serving.
Wednesday, May 13, 2009
Rum Sauce.
Rum Sauce
2 tablespoons butter
1 tablespoon cornstarch
1/2 cup sugar
1 cup milk
3 tablespoons white or dark rum (I use coconut rum.)
Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.
2 tablespoons butter
1 tablespoon cornstarch
1/2 cup sugar
1 cup milk
3 tablespoons white or dark rum (I use coconut rum.)
Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.
Monday, May 11, 2009
Butter Fingers.
Over the weekend, I found a treasure in a local antique store. It is a cookbook from 1962 entitled "Fascinating Foods from the Deep South" by Alline P. Van Duzor. She was the food director at the University Club in Tuscaloosa at the time, and the book is a collection of her recipes that were much south after. Tonight, I made this cookie, and it is exquisite. Lorraine assures me that it is the cookie from her youth that a neighbor made, and has been mightily missed over the years. These are somewhat fragile when taking off the cookie sheet, as they want to crumble. As they cool, they get firmer. I paid a whopping $3.95 for the book, and it has been worth much more already!
Butter Fingers
1 cup butter, softened to room temperature
5 TBSP powdered sugar, plus more for rolling
2 cups all-purpose flour
2 cups finely chopped pecans
1 tsp. vanilla
Work butter, sugar, and flour together in a bowl. Add vanilla and nuts. Form into fingers. Bake in slow oven at 300 degrees until brown & crispy, about 45 minutes. Let cool briefly, then roll in powdered sugar and store in airtight container.
Butter Fingers
1 cup butter, softened to room temperature
5 TBSP powdered sugar, plus more for rolling
2 cups all-purpose flour
2 cups finely chopped pecans
1 tsp. vanilla
Work butter, sugar, and flour together in a bowl. Add vanilla and nuts. Form into fingers. Bake in slow oven at 300 degrees until brown & crispy, about 45 minutes. Let cool briefly, then roll in powdered sugar and store in airtight container.
Wednesday, May 6, 2009
Pecan Date Honey Balls
This recipe was feature in The Healthy Alternative, the bi-monthly newspaper from our nearby food co-op, Ever'man.
Preparation time: 10 minutes
1 cup raw pecans, chopped
3/4 cup pitted dates, chopped
1 to 2 tablespoons crystallized ginger
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1 tablespoon honey (or agave nectar)
1/3 cup shredded, unsweetened coconut
Put all ingredients in food processor. Pulse until you have an even, mealy texture. With moistened hands, roll the mixture into 1-inch balls. Spread the coconut onto a plate and roll each ball into the coconut to cover each one evenly.
Recipe by Ami Karnosh, PCC Cooksinstructor, March 2009
Friday, May 1, 2009
Ybor City Deviled Crab Croquettes.
In honor of my recent trip to Tampa, I'm posting this famous classic from the Columbia Restaurant. I got it out of the Tampa classic, "The Gasparilla Cookbook." While I didn't get to stop in at the Columbia to dine, I did drive by it. It is on the short list of must-dos the next time I'm in town.
Ybor City Deviled Crab Croquettes
**Croquette Dough**
3 loaves stale white bread, crusts removed
1 loaf stale Cuban bread, ground very fine and sifted
1 tablespoon paprika
1 teaspoon salt
**Crabmeat Filling**
5 tablespoons olive oil or vegetable oil
3 onions, finely chopped
1/2 red or green bell pepper, finely chopped (Italian style)
4 cloves garlic, mashed or chopped fine
1 teaspoon crushed hot red pepper
2 bay leaves
1/2 teaspoon sugar
1 teaspoon salt
1 can (6 ounce size) tomato paste
1 pound fresh claw crabmeat, shell and cartilage removed, shredded
**Croquettes**
2 eggs, well beaten
1/2 cup milk
Salt to taste
1 pinch black pepper
1 cup cracker crumbs, crushed
1/2 cup flour
Vegetable oil for deep frying
Directions:
About 4 hours before serving, make dough: break white bread into pieces; place in a large bowl, cover with water, soak 15 minutes. Drain water and squeeze soaked bread until almost dry; return to bowl. Gradually add sifted Cuban bread until mixture reaches dough consistency. Add paprika and salt, mix thoroughly. Form dough into ball, refrigerate about 2 hours.
Make filling: Heat olive oil in large skillet, heat to low. Add onion, bell pepper, garlic and hot pepper, saute very slowly 15 minutes. Add bay leaves, sugar, salt and tomato paste; stir. cook uncovered 10 minutes, remove bay leaves. Place mixture on platter, refrigerate 2 hours.
After dough and filling have chilled, make croquettes: With your hands, take about 3 Tbsp bread dough, press, add 1 Tbsp crab filling, seal dough around filling like a croquette with pointed ends. In a small bowl mix eggs, milk, salt and pepper. In another bowl mix cracker crumbs and flour. Roll croquettes first into cracker mixture then into egg mixture then into cracker mixture again. Refrigerate 2 hours. When ready to cook: heat oil in deep heavy saucepan or a deep fryer. Place croquettes a few at a time in the hot oil, fry until light brown.
Makes 12.
Ybor City Deviled Crab Croquettes
**Croquette Dough**
3 loaves stale white bread, crusts removed
1 loaf stale Cuban bread, ground very fine and sifted
1 tablespoon paprika
1 teaspoon salt
**Crabmeat Filling**
5 tablespoons olive oil or vegetable oil
3 onions, finely chopped
1/2 red or green bell pepper, finely chopped (Italian style)
4 cloves garlic, mashed or chopped fine
1 teaspoon crushed hot red pepper
2 bay leaves
1/2 teaspoon sugar
1 teaspoon salt
1 can (6 ounce size) tomato paste
1 pound fresh claw crabmeat, shell and cartilage removed, shredded
**Croquettes**
2 eggs, well beaten
1/2 cup milk
Salt to taste
1 pinch black pepper
1 cup cracker crumbs, crushed
1/2 cup flour
Vegetable oil for deep frying
Directions:
About 4 hours before serving, make dough: break white bread into pieces; place in a large bowl, cover with water, soak 15 minutes. Drain water and squeeze soaked bread until almost dry; return to bowl. Gradually add sifted Cuban bread until mixture reaches dough consistency. Add paprika and salt, mix thoroughly. Form dough into ball, refrigerate about 2 hours.
Make filling: Heat olive oil in large skillet, heat to low. Add onion, bell pepper, garlic and hot pepper, saute very slowly 15 minutes. Add bay leaves, sugar, salt and tomato paste; stir. cook uncovered 10 minutes, remove bay leaves. Place mixture on platter, refrigerate 2 hours.
After dough and filling have chilled, make croquettes: With your hands, take about 3 Tbsp bread dough, press, add 1 Tbsp crab filling, seal dough around filling like a croquette with pointed ends. In a small bowl mix eggs, milk, salt and pepper. In another bowl mix cracker crumbs and flour. Roll croquettes first into cracker mixture then into egg mixture then into cracker mixture again. Refrigerate 2 hours. When ready to cook: heat oil in deep heavy saucepan or a deep fryer. Place croquettes a few at a time in the hot oil, fry until light brown.
Makes 12.
Thursday, April 30, 2009
The Cookie Jar.
I love cookies. I ran across this site, and knew that it must be shared immediately! It has cookie recipes from all around the world.
Monday, April 27, 2009
Wicker's-style Marinade.
I love Wicker's Marinade & Sauce, but it is not widely available. I ran across the recipe that is said to simulate it. Enjoy.
This vinegar based barbecue sauce works just as well as a mop as it does a table sauce.
1 1/4 cups cider vinegar
1 teaspoon black pepper
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
4 teaspoons chili powder
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon ground cumin
Combine all ingredients and cook for 5-10 minutes to dissolve spices. Use as a marinade and basting with your favorite BBQ recipe.
This vinegar based barbecue sauce works just as well as a mop as it does a table sauce.
1 1/4 cups cider vinegar
1 teaspoon black pepper
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
4 teaspoons chili powder
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon ground cumin
Combine all ingredients and cook for 5-10 minutes to dissolve spices. Use as a marinade and basting with your favorite BBQ recipe.
Tuesday, April 7, 2009
Lower Alabama Breakfast Pie.
Lower Alabama Breakfast Pie
presented by Bay Breeze Bed & Breakfast
(The Bay Breeze Guest House is getting more national attention on PBS.)
3 cups frozen shredded potatoes
5 Tbs melted butter
1 cup finely chopped cooked ham
1 packed cup shredded sharp cheese
1/2 cup finely onions
1/2 cup chopped green peppers
1/4 cup diced, drained pimento
Mix together:
3 eggs
1/2 cup milk
1/2 teaspoon salt
pepper to taste
Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up the sides on an ungreased 9 inch pie plate drizzled with butter.
Bake at 425 ° for 25 mins or until lightly browned - cool on wire rack. This crust can be frozen after baking.
Layer from bottom up on crust (if frozen - has been thawed).
Ham · Onion · Peppers · Pimento · Cheese. Cover with egg/milk mixture. Bake at 375 ° for 35-40 mins or until set. Let stand for 10 minutes before serving.
We like to serve this with about 1 teaspoon of strawberry preserves on the wedge. Serves 4.
presented by Bay Breeze Bed & Breakfast
(The Bay Breeze Guest House is getting more national attention on PBS.)
3 cups frozen shredded potatoes
5 Tbs melted butter
1 cup finely chopped cooked ham
1 packed cup shredded sharp cheese
1/2 cup finely onions
1/2 cup chopped green peppers
1/4 cup diced, drained pimento
Mix together:
3 eggs
1/2 cup milk
1/2 teaspoon salt
pepper to taste
Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up the sides on an ungreased 9 inch pie plate drizzled with butter.
Bake at 425 ° for 25 mins or until lightly browned - cool on wire rack. This crust can be frozen after baking.
Layer from bottom up on crust (if frozen - has been thawed).
Ham · Onion · Peppers · Pimento · Cheese. Cover with egg/milk mixture. Bake at 375 ° for 35-40 mins or until set. Let stand for 10 minutes before serving.
We like to serve this with about 1 teaspoon of strawberry preserves on the wedge. Serves 4.
Friday, April 3, 2009
Chicken Finger Dipping Sauce.
This is the basic version of the sauce that most of the great chicken finger chains use - Zaxby's, Raising Cane's, Guthrie's, Abners, Foosackly's, etc. It is delicious, and so easy to whip up. (And, as of the end of 2011, this recipe has been on my blog for almost three years, and is easily the one that generates the most traffic from search engines.)
Chicken Finger Dipping Sauce
1/2 cup mayonnaise
1/4 cup Heinz ketchup
1/2 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
lots of black pepper
optional: some places also add 1 tsp paprika
Mix together the mayo, ketchup and garlic powder blending well. Add worcestershire sauce and blend well. Cover surface of sauce with black pepper until just coated. Blend well. Repeat process covering surface of sauce with black pepper and stir untilblended well. Refrigerate for at least two hours prior to use to allow the flavors to mingle. Serve with chicken fingers!
Chicken Finger Dipping Sauce
1/2 cup mayonnaise
1/4 cup Heinz ketchup
1/2 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
lots of black pepper
optional: some places also add 1 tsp paprika
Mix together the mayo, ketchup and garlic powder blending well. Add worcestershire sauce and blend well. Cover surface of sauce with black pepper until just coated. Blend well. Repeat process covering surface of sauce with black pepper and stir untilblended well. Refrigerate for at least two hours prior to use to allow the flavors to mingle. Serve with chicken fingers!
Wednesday, April 1, 2009
Walnut Butter Cookies.
Walnut Butter Cookies
1 pound of butter, softened
4 cups of all purpose flour
3/4 cup of powdered sugar
2 tsps of vanilla
2 Tbls of water
1/2 tsp of salt
8 to 12oz of chopped walnuts
Extra powdered sugar for dusting.
Pre-heat the oven to 350 degrees
Using a wooden spoon, mix together the butter, flour, powdered sugar, vanilla, water and salt in a large mixing bowl
Mix together until the mixture forms a doughy consistency. If the dough if too sticky to handle just add a little more flour.
Pinch the dough and roll it in long shape about the size of you finger.
Curve into a crescent shape and place on a buttered cookie sheet.
Bake for 12 to 14 minutes.
Let the cookies cool before dusting them with powdered sugar.
Makes approximately 6 dozen cookies.
1 pound of butter, softened
4 cups of all purpose flour
3/4 cup of powdered sugar
2 tsps of vanilla
2 Tbls of water
1/2 tsp of salt
8 to 12oz of chopped walnuts
Extra powdered sugar for dusting.
Pre-heat the oven to 350 degrees
Using a wooden spoon, mix together the butter, flour, powdered sugar, vanilla, water and salt in a large mixing bowl
Mix together until the mixture forms a doughy consistency. If the dough if too sticky to handle just add a little more flour.
Pinch the dough and roll it in long shape about the size of you finger.
Curve into a crescent shape and place on a buttered cookie sheet.
Bake for 12 to 14 minutes.
Let the cookies cool before dusting them with powdered sugar.
Makes approximately 6 dozen cookies.
Chicago-Style Italian Beef Sandwich.
Chicago-Style Italian Beef
5 pound rump roast
6 cloves of garlic chopped fine
1 tsp dried oregano
1 tsp of dried basil
1 tsp of dried thyme
1 onion slice
1/4 cup of vegetable oil
2 cups of beef broth
1/2 cup of red wine
1/2 cup of water
1 tsp fresh ground black pepper
1 tsp salt
3 red and green bell peppers
Italian Rolls
Mix garlic, oregano, basil, thyme, salt and pepper.
Rub mixture into beef. Massage it thoroughly. Like you're on a date.
Place the beef in a large plastic bag and add 1 cup of broth, wine and onion.
Let marinate in the refrigerator for about 4 hours or overnight.
Heat oven to 350 degrees
Place roast in a roasting pan and pour the marinade over the roast.
Add the remaining broth and water.
Roast with no lid for about 2 to 2 1/2 hours turning once within that time.
Remove roast and let stand till cool. Reserve juice.
Slice beef thin on a meat slicer. If you don't have a slicer, get one. You'll use it for a lot more things than roast beef.
Place beef in juice.
Cut peppers into slices and saute in oil until done.
Slice your rolls and pile on that juicy beef. Add sweet peppers or giardinera and eat. Don't forget those napkins. In the summer, try this recipe on a grill. Oh my goodness!
5 pound rump roast
6 cloves of garlic chopped fine
1 tsp dried oregano
1 tsp of dried basil
1 tsp of dried thyme
1 onion slice
1/4 cup of vegetable oil
2 cups of beef broth
1/2 cup of red wine
1/2 cup of water
1 tsp fresh ground black pepper
1 tsp salt
3 red and green bell peppers
Italian Rolls
Mix garlic, oregano, basil, thyme, salt and pepper.
Rub mixture into beef. Massage it thoroughly. Like you're on a date.
Place the beef in a large plastic bag and add 1 cup of broth, wine and onion.
Let marinate in the refrigerator for about 4 hours or overnight.
Heat oven to 350 degrees
Place roast in a roasting pan and pour the marinade over the roast.
Add the remaining broth and water.
Roast with no lid for about 2 to 2 1/2 hours turning once within that time.
Remove roast and let stand till cool. Reserve juice.
Slice beef thin on a meat slicer. If you don't have a slicer, get one. You'll use it for a lot more things than roast beef.
Place beef in juice.
Cut peppers into slices and saute in oil until done.
Slice your rolls and pile on that juicy beef. Add sweet peppers or giardinera and eat. Don't forget those napkins. In the summer, try this recipe on a grill. Oh my goodness!
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