Lobster Potato Cakes With Poached Eggs And American Sauce
Ingredients & Directions 4 md Idaho potatoes; peeled 1 lb Lobster meat; cooked, And sliced into 1-inch -slices Salt; to taste Freshly-ground white pepper; -to taste 2 tb Chopped chives 2 tb Olive oil Emeril’s Essence; see * Note 8 sm Eggs 2 c Lobster American Sauce; warm — see * Note === GARNISH === 2 ts Caviar Chives; long Chopped chives * Note: See the “Emeril’s Essence Information” and “Lobster American Sauce” recipes which are included in this collection. Using a grater box, grate one potato at a time. (The potatoes have to be grated individually because the potatoes will turn brown.) Divide the potato into thirds. Divide each third in half and season with salt and white pepper. On a cloth towel, layer 1 ounce of lobster meat in between the potato halves. Fold the cloth over the potato and press the cake gently. This will seal the cakes. Heat the olive oil in a saute pan. When the oil is hot, pan-fry the cakes for 2 to 3 minutes on each side or until golden-brown. Remove from the oil and drain on a paper-lined plate. Season each cake with Emeril’s Essence. Keep the cakes warm. Bring 3 cups water, 1 teaspoon salt, and 1/2 teaspoon white vinegar up to a boil and reduce to a simmer. Gently crack each egg into the water and poach the eggs for about 2 to 3 minutes, the eggs should still be soft. Using a slotted spoon, remove the eggs and drain on a paper-lined plate. Season with salt and white pepper. Spoon a small pool of the Lobster American Sauce in the center of the plate and around the rim. Place one cake in the center of the sauce. Alternate layering with the two poached eggs and two remaining lobster cakes. Garnish with remaining lobster meat, caviar, long chives, and chopped chives. This recipe yields 4 servings. Yields 4 servings
Biscuit Sticks
Ingredients & Directions 1/3 c Shortening 1 3/4 c All-purpose flour* 2 1/2 ts Baking powder 3/4 ts Salt 3/4 c Milk 1/3 c Butter or margarine Heat oven to 450 F. Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a hail. (Too much milk makes dough sticky; not enough milk makes biscuits dry.) Heat 1/3 cup margarine or butter in baking pan, 9x9x2 inches, in oven until melted; remove from oven. Roll dough into 8-inch square. Cut dough into halves; cut each half into eight 1-inch strips. Dip strips into margarine, coating all sides. Arrange strips in 2 rows in pan. Bake until golden brown, about 15 minutes. 16 sticks. *If using self-rising flour, omit baking powder and salt. Yields 16 Servings
Banana Nut Bread
Ingredients & Directions 4 3/4 c Flour – all purpose 1/3 c Margarine 3/4 c Sugar 2 ea Eggs – at room 1 ts Salt 1 c Banana – mashed 2 pk Yeast- active dry 1/2 c Pecans, chopped 1/3 c Evaporated milk – undiluted 2 ts Cinnamon, ground 1/3 c Water 2 tb Margarine, melted mperature In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in pecans and enough remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake at 375F 25 to 35 minutes. Cool. From Fleischmann’s Yeast package 11/90 Yields 2 servings
Blackeyed Pea Cakes
Ingredients & Directions 1 lb Blackeyed peas 1/2 c Dried shrimp 1 md Onion, finely diced 1 Egg, beaten 1/2 c Cornmeal 2 ts Coarse salt, optional 1/4 c Flour 1/4 c Vegetable oil for panfrying Cover the blackeyed peas with cold water and soak overnight. Drain the peas. Soak the shrimp in cold water for 30 minutes, and then drain off excess water. Place the peas, shrimp and onion in a blender, along with the beaten egg and 1/4 cup of the cornmeal, and puree until smooth. Add salt if necessary (the dried shrimp may already be salty). Combine the remaining 1/4 cup of cornmeal and the flour in a bowl. Form the pea mixture into small patties and dredge them in the cornmeal mixture. Pour the oil into a frying pan and heat over moderate heat. Test by dropping in a little of the pea mixture. If it bubbles immediately and rises to the surface, the oil is ready. Drop 4 to 6 patties into the hot oil and panfry until golden, shaking the pan constantly, turning the patties once, about 1 to 2 minutes. Remove with a strainer or slotted spoon. Drain on paper towels. Continue to panfry patties in batches. Serve with TomatilloScallion Mayonnaise. Yield: 4 to 6 servings TOO HOT TAMALES SHOW #TH6353 Yields 6 servings
Honey Beer Cake
Ingredients & Directions 1/2 c Butter 2 c Sugar 4 Eggs 1/2 c Orange juice 1/2 c Apple butter 3/4 c Honey 4 c Flour, sifted 2 ts Baking powder 1/2 c Black walnuts; chopped 1/4 ts Salt 1 ts Baking soda 1 ts Nutmeg 1 ts Cloves 1 ts Cinnamon 1 ts Allspice 1 c Beer 1 c Raisins, seedless Preheat oven to 325. Cream butter and sugar til fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice, apple butter and honey. Mix well. Add sifted dry ingredients alternately with beer, beginning and ending with dry ingredients. Add raisin and nuts which have been coated with flour. Pour batter in greased and floured tube pan. Bake at 325 for one hour and 20 min. Sprinkle top and sides with confectioners sugar. Arizona Highways magazine per Sandee Eveland Yields 10 Servings
White Cake
Ingredients & Directions 2 cn CAKE MIX WHITE #10 2 Jars JAM JELLY ASST 1/2 PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE GUIDLINES FOR USING CAKE MIXES (RECIPE NO. G-G-3) FOR MORE DETAILED INSTRUCTIONS. 2. SPREAD JAM OVER ONE COOLED SHEET CAKE. PLACE SECOND SHEET CAKE ON TOP OF JAM. PREPARE THREE FOURTHS RECIPE (1 1/2 GAL) WHIPPED TOPPING (RECIPE NO. k01600). SPREAD TOPPING ON TOP AND SIDES OF FILLED CAKE. CUT 5 BY 20. Recipe Number: G03008 SERVING SIZE: 100 From the Army Yields 100 Servings
Double Apricot Bread
Ingredients & Directions ———————FROM: JAN COPELAND, ARIZONA——————— 1 cn Apricot halves 16oz (drain) 1 3/4 c All-purpose flour 3/4 c Whole wheat flour 1 1/4 c Sugar 3 1/2 ts Baking powder 1 ts Salt 1/2 ts Pumpkin pie spice 2 ea Eggs (beaten) 1/2 c Milk 3 tb Cooking oil 1 c Snipped dried apricots In a blender container or food processor bowl blend or process canned apricot halves till smooth. Set aside. In a large bowl combine all-purpose flour, whole wheat flour, sugar, bakin powder, salt and pumpkin pie spice. In anlther bowl combien eggw, the apricot puree, milk and cooking oil. Add to flour mixture, stiring just till combined. Stir in dried apricots. Pour into two greased 8x4x2-inch loaf pans. Bake in a 350 degree oven 45 to 50 minutes or till a toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely. Slice and serve. Makes 2 loaves. Nutrition information per serving: 186 cal (15% from fat), 3 g fat, 245 mg chol. 3 g pro., 37 g carbo. 2 g dietary fiber, 187 mg sodium, U.S. RDA: 12% vit. A, 13% thiamine. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) 10/93 Yields 18 Servings
