Indian Fry Bread
Ingredients & Directions 2 c Flour 1/3 c Powdered milk 2 ts Baking powder 1 ts Salt 2 ts Lard or shortening 3/4 c Warm water Oil for frying Contributed to the echo by: Tia Darrow Originally from: “Simply Simpatico” put out by the Junior League of Albuquerque Indian Fry Bread Mix dry ingredients. Cut in 1 tblsp. lard (or shortening) until crumbly. Add water and mix until a soft dough forms. Knead until dough is smooth and springy in texture. Make into 12 balls. Melt 1 tblsp. lard (or shortening) and brush on each ball of dough. Set aside for 30 ea 0-45 minutes. On a lightly floured surface roll ball to 4″ circle. Then stretch to 7-8″ in diameter. Poke a hole in center. Fry in oil at 365 ea 65 degrees until lightly browned, turning once. Serve with butter and honey… Yields 12 servings
Quick Crab Cakes
Ingredients & Directions 12 x Crackers, soda 2 x Eggs 2 tb Mayonnaise 1 ts Worcestershire sauce 2 ts OLD BAY SEASONING * 1/4 ts Pepper, red, crushed 1 lb Crabmeat, lump * OLD BAY SEASONING is a prepared blend of celery salt, spices and paprika; look for it where spices are located. ——————— ——————- PER SERVING: 246 Cal., 27g Pro., 11g fat, 7g Carbo., 525mg Sodium In a large bowl, combine crushed crackers and next 5 ingredients. With fingers, pick through crabmeat to remove any shells. Place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. Form into 4 patties. Spray a large skillet with non-stick cooking spray; heat over medium heat. Add patties, cook until browned 12-15 minutes. Serve with Coleslaw (optional) Pink Tartar Sauce 101 cal. Herbed Corn on the Cob : 129 cal. Blueberry Parfaits 187 cal. Alchol-free beer From Yields 4 Servings
Cornbread Stuffing W/apples And Golden Raisins
Ingredients & Directions CORNBREAD 2 lg Eggs, whites only 1 1/3 c Skim milk 1/2 c Applesauce 2 c Cornmeal* 1 tb Sugar 1 tb Baking powder 1/2 ts Salt STUFFING 2 Ribs, celery, chopped 1 lg Onion, chopped 2 tb Chopped fresh parsley 1 ts Dried thyme Salt and Pepper to taste 1 c Golden raisins 1/4 c Dry sherry (optional) 2 c Defatted broth or low sodium -chicken broth FOR THE CORNBREAD: Preheat oven to 400 to 400 degrees. Coat an 8-inch-spaure cake pan with cooking stray. In a medium bowl, combine egg whites, skim milk, and ap-plesauce. Mix well. Combine the remainder of the dry ingredientgs and add to the skim milk and egg white mixture. Stir until bloended and poour into a prepared pan; bake for 15 minutes or until bread in done. Remove from oven and cool. FOR THE STUFFING: Spray a nonstick skillet with cooking spray and saute celery and onion until tender. Add spices; remove and put into a large bowl. Add raisins, apples, and the cornbread, crumbled. Toss with the broth and sherry and bake covered in a casserole dish previously coated wth cooking spray, about 12-15 mninutes. If the stuffing appears to dry, add more broth. Toward the end of cooking, remove cover to brown. *Substitute one cup of four for one cup of cornmeal, if you prefer. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip Yields 6 Servings
Peanut Butter Cookies
Ingredients & Directions 1 c Peanut butter 1 c Sugar 1 Egg combine ingredients, drop by spoonfulls onto cookie sheet bake in oven at 325. For chewy cookies take out just before brown, for crisp cookies let brown. Add chocolate chip, butterscotch chip, ect. to be creative. Yields 1 Servings
Peach Walnut Spice Cake
Ingredients & Directions 1/2 c Butter 2 1/2 c Flour 1/2 c Sugar 1/2 ts Salt 1/2 c Brown Sugar, packed 3/4 ts Baking Soda 4 ea Eggs 2 ts Cinnamon 1/3 c Molasses 1/2 ts Nutmeg 2 ea Fresh Peaches 1/2 c Chopped Walnuts add molasses; beating thoroughly. Peel and chop peaches and stir into mixture. Combine remaining ingredients and stir into creamed mixture until smooth. Pour into greased and floured 9 inch square pan. Bake at 350 degrees for 40 to 50 minutes or until pick inserted into center comes out dry. Cut into squares and top with whipped cream and peach slices if desired. Makes 1 cake Preheat oven to 350 degrees Grease and flour 9 inch square pan Yields 12 servings
Jim's Buttermilk Bread
Ingredients & Directions 1 tb Active dry yeast 1/2 c Warm water 1/4 To 1/3 cup honey 2 c Buttermilk – room -temperature 6 To 6 1/2 cups unbleached -flour 2 ts Salt 4 tb Olive oil Makes two 8-inch loaves Make a sponge by dissolving the yeast in the warm water in a large bowl. Mix in the honey. Add 1 cup of buttermilk. Stir in 3 cups of the flour, cover the bowl with plastic wrap, and leave it in a warm place for 15-20 minutes until it swells and bubbles on the top. Meanwhile dissolve the salt and add the olive oil, in the remaining buttermilk. When the sponge is ready add this to it along with all but 1/2 cup of the remaining flour. Mix well until it becomes hard to stir, then turn out on a floured working surface and knead, adding more flour as necessary until the dough is smooth and resilient – about 8-10 minutes. Clean out the bowl, oil or butter it, and return the dough, turning to coat with grease. Cover with plastic and leave to rise until double in bulk, about 15 minutes or so. Turn the dough out, punch down, then form into two loaves. Place in greased bread pans, cover lightly with plastic, and let rise again, about 15 minutes. Bake in a preheated 425 F oven 10 minutes, then lower the heat to 350 F and continue to bake 30 minutes. Cool on racks. From the collection of Jim Vorheis From Yields 8 Servings
Historic Cherry Hill Federal Cake
Ingredients & Directions 2 c Flour 1/4 c Soft butter 1 c Raisins 7/8 c Light cream 2 lg Eggs. beaten 1 1/8 ts Nutmeg 1 c Chopped pitted dates 1/8 c Plus 1/4 cup brandy 1/8 c Plus 1/4 cup burgundy Cream together butter and sugar. Add eggs and cream. Mix raisins, dates, flour and nutmeg together. Add flour mixture alternately with brandy and burgundy to butter, egg, and cream mixture. Grease and flour 2 loaf pans, bake at 325 degrees for approximately 1 hour and 15 minutes). Yields 2 Loaves
