Crab Cakes
Ingredients & Directions 1 Egg 2 tb Mayonnaise 1/2 ts Dry mustard 1/8 ts Cayenne pepper 1/4 ts Tabasco sauce 1/2 ts Pepper 1 lb Fresh crabmeat; (cleaned and -drained) 3 tb Finely chopped parsley 1 1/2 tb Bread crumbs Vegetable oil for frying 1 Lemon cut into wedges Tartar sauce Beat egg lightly with whisk. Add mayonnaise, mustard, red pepper, tabasco sauce, salt, and pepper until mixture is smooth. Add crabmeat, parsley, and bread crumbs, and toss with a fork. Divide mixture into 8 equal portions about 2 to 2 1/2 incches in diameter. Wrap in wax paper for about 30 minutes. Chill. Deep-fry crab cakes, four at a time, until golden brown. Drain on paper towels. Arrange crab cake with lemon wedges and serve with tartar sauce (if desired). Yields 1 Servings
Canning Snap And Italian Bean Pieces (green And W
Ingredients & Directions Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 12 to 20 quarts–an average of 2 pounds per quart. Quality: Select filled but tender, crisp pods. Remove and discard diseased and rusty pods. Procedure: Wash beans and trim ends. Leave whole or cut or snap into 1-inch pieces. Hot pack–Cover with boiling water; boil 5 minutes. Fill jars loosely, leaving 1-inch headspace. Raw pack–Fill jars tightly with raw beans, leaving 1-inch headspace. Add 1 teaspoon of canning salt per quart to the jar, if desired. Add boiling water, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Snap and Italian Beans in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb. 2,001 – 4,000 ft: 12 lb. 4,001 – 6,000 ft: 13 lb. 6,001 – 8,000 ft: 14 lb. Table 2. Recommended process time for Snap and Italian Beans in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal- Yields 1 Recipe
Rye Bread With Beer & Orange
Ingredients & Directions 1/4 c Water 2 tb Applesauce 2 ts Orange Peel,Grated 2 tb Molasses,Blackstrap 1 c Beer,Light 1 ts Salt 2 tb Wheat Germ,Crude 2 1/2 c All-Purpose Flour 1 c Rye Flour,Medium 1 pk Yeast Yields 1 Servings
Irish Christmas Cake (part 1)
Ingredients & Directions 1 lb Citron; chopped 1/2 lb Candied Orange and Lemon -peel; chopped 1/2 lb Preserved or Glace Cherries; -chopped 1/2 lb Dates; chopped 3 3/4 c Raisins 3 3/4 c Currants 1 lb Almonds; coarsely chopped 3/4 c Brandy 1 lb Brown Sugar; firmly packed 1 lb Butter; softened 15 lg Eggs; separated; yolks -beaten until thick 4 c All-purpose Flour; sifted 1 tb Ground Cinnamon 1 tb Ground Cloves 1 tb Ground Allspice 1 tb Ground Nutmeg 1 1/2 tb Ground Mace Pre-heat oven to 300-F degrees and place a large baking pan full of water in the oven as it warms. Lightly grease and line a 12-inch springform pan with waxed paper; set aside. Blend together the chopped citron, candied orange and lemon peel, cherries, dates, raisins, and currants. Add the almonds and toss to blend again. (You may want to reserve a handful of cherries and almonds for garnishing the cake when complete.) Pour the brandy over the fruit and set aside to plump while combining the remaining ingredients. In a separate mixing bowl, cream together the brown sugar and butter until light and fluffy. Add the beaten egg yolks gradually, blending constantly. Reserve about one cup of the flour and sift the remaining three cups with the cinnamon, cloves, allspice, nutmeg, and mace into the creamed eggs and butter. Add the dry ingredients gradually, making sure to blend well after each addition. In a separate mixing bowl, beat the egg whites until glossy. Gently fold the egg whites into the cake batter. Dust the brandy-soaked fruits with the remaining cup of flour, then fold the fruits into the cake batter. Pour the batter into the prepared cake pan and gently tap on a counter to remove any air bubbles. Bake the cake with the tin of water for approximately 2 1/2 hours or until a cake tester can be cleanly removed from the cake. Let the cake cool in the tin for about 15 minutes before removing to a wire rack to cool completely. Soak a large cheesecloth or other clean muslin fabric in about a cup of brandy. Wrap the cooled cake with the brandy-soaked cloth, and place the cake in an airtight container. Refrigerate or place in a cool, dry area for at least three weeks. Stay tuned; tomorrow, you will learn how to glaze your Irish Christmas Cake, even though you’re a week or two away from actually preparing the icing. Yields 1 servings
Macadamia~ Raspberry~ White Chocolate Cookies
Ingredients & Directions -Bettie Cooper, VGXB82A 1/3 c Butter 1/3 c Brown sugar, packed 1/3 c Sugar 1 Egg 1 ts Vanilla 1 1/2 c Flour 1 ts Baking soda 8 oz White chocolate chips – or chopped white chocolate 1 c Macadamia nuts, chopped DESCRIPTION: These tasty drop cookies are a jumble of macadamias, white chocolate and raspberry jam. Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well. Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips. Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2″ apart. Bake at 350 degrees for 8-10 minutes. Don’t overbake. Cool on racks. Yields 1 Servings
Pumpkin Spice Cake With Orange Sauce – Southern Living
Ingredients & Directions 1/2 c Butter or margarine; – softened 3/4 c Sugar 2 lg Eggs 3/4 c Mashed cooked pumpkin 1 ts Vanilla extract 1 1/2 c All-purpose flour 1 1/2 ts Baking powder 1/4 ts Salt 1 1/2 ts Pumpkin pie spice Powdered sugar Orange sauce (see recipe) Garnish: orange rind strips Recipe by: Southern Living Magazine Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in pumpkin and vanilla. Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition. Pour into a greased and floured 9-inch round cake pan. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack. Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily. Remove doily, and serve with Orange Sauce. Garnish, if desired. Yields 8 Servings
Ultimate Oatmeal Cookies
Ingredients & Directions 3/4 c Butter Flavor Crisco 1/2 ts Salt 1 1/4 c Firmly packed brown sugar 1/4 ts Cinnamon 1 Egg 3 c Quick Oats, not instant or 1/3 c Milk -old fashioned 1 1/2 ts Baking soda 1 c Raisins 1 c All-purpose flour 1 c Coarsely chopped walnuts 1. Heat oven to 375 degrees. 2. Combine Butter Flavor Crisco, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. 3. Combine flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended to make cookie dough. 4. Stir into cookie dough, one at a time, oats, raisens and nuts with spoon. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. 5. Bake at 375F for 13 minutes or until set. Cool for 2 minutes on baking sheet. Remove to cooling rack. Makes about 30 cookies. Yields 30 servings
