Warm Apple Crab Cakes With Toasted Pecan Tartar Sauce
Ingredients & Directions —Warm Apple Crab Cakes— 3 Golden Delicious Apples; -Peeled And Cored 3 tb Butter; Divided 1 lb Lump Crabmeat; Separated -Into Small Pieces, And -Picked Over 2 Green Onions; White Part -Only,, Minced 2 lg Eggs; Beaten 1/4 c Reduced-Calorie Mayonnaise 2 tb Chopped Fresh Parsley 2 ts Worcestershire Sauce 2 ts Minced Lemon Peel; (Yellow -Part Only) 2 ts Dry Mustard 1/4 ts Cayenne Pepper; To 1/2 Tsp 1 ts Salt 6 sl Day-Old White Bread; Crusts -Removed* 6 tb Olive Oil —Toasted Pecan Tartar -Sauce— 1/2 c Pecans; Toasted** 1/2 c Reduced-Calorie Mayonnaise 1 tb Cider Vinegar 1 tb Minced Parsley 1/2 ts Dry Mustard 1 ts Minced Lemon Peel; (Yellow -Part Only) 1/4 ts Salt 1 tb Minced Cornichons Or -Pickles, Optional To make crab cakes: Using a food processor fitted with a shredding/grating disk, or a hand grater, grate apple into thin strips about 1 – 2″ long. Melt 1 Tbsp butter in a skillet and saute apple strips 1 minute to remove rawness. Combine with crab and green onions and set aside. In a separate bowl, combine eggs, mayonnaise, parsley, Worcestershire sauce, lemon peel, mustard, cayenne and salt. Blend well. With a fork, fold egg mixture into the apple and crab. In a blender, process bread into breadcrumbs. Add just enough bread crumbs to apple/crab mixture to bind it. With your hands, form small patties; you should have about 20. Place patties on a sheet of wax paper as you form them. Melt 2 Tbsp butter and 2 Tbsp of the oil in a large non-stick skillet. Saute crabcakes until golden brown, about 2 – 3 minutes on each side. Crabcakes will have to be sauteed in three separate batches, adding more butter and oil to the skillet as necessary before each batch. Serve warm with Toasted Pecan Tartar Sauce. To make tartar sauce: Chop pecans in a blender or food processor. In a small bowl, combine pecans with mayonnaise, vinegar, parsley, dry mustard, lemon peel, salt and cornichons, if using. Blend well. Refrigerate until used. NOTES : * If bread is too fresh, dry out in a 200-degree oven for 15 minutes. Yields 20 Servings
Chewy Cookies
Ingredients & Directions 1/3 c Vegetable oil; 2 Pkts brown sugar substitute; 1 ts Vanilla; 1 Egg; 1 c Wheat flake cereal; 1/2 c A-p flour; 1/4 c Whole wheat flour; 1/2 ts Baking powder; 2 tb Wheat germ; 1/2 c Raisins; chopped 1/2 ts Baking soda; 1 tb Water; Mix ingredients in bowl. Last adding the soda disolved in water. Drop by teaspoon on ungreased cookie sheet. Bake in 350 F. oven for 8 to 12 minutes. From ADA Family Cookbook vol. II. Exchanges per one cookie: 1/2 bread, 1/2 fat Calorie 63, cho 7, pro 1, fat 4,Na 45, K 42 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip Yields 24 Servings
Jeanne's Corn Bread
Ingredients & Directions 1 c Corn meal 1 tb (heaping) flour 1/2 ts Baking soda 1 ts Baking powder 1/2 ts Salt 1 pn Sugar 1 c Buttermilk 1 Egg 1 tb Melted bacon grease or -shortening Preheat oven to 475?. Grease an iron skillet and put it in the oven to get very hot. Sift dry ingredients together in a bowl. Stir in the buttermilk and egg and beat until the batter is smooth. Add the grease and blend in well. Pour the batter into the very hot, greased skillet and bake for about 15 minutes or until browned. Yield: 4 servings. From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 4 Servings
Paula's Potluck Cornbread Salad
Ingredients & Directions CORNY CORNBREAD 12 oz Turkey sausage 1/4 c Vegetable oil 2 c Self-rising flour* 1/2 c White cornmeal 1 lg Egg 1 cn Corn; undrained (11 ; ounces) 1 c Shredded cheddar cheese 3/4 c Milk; or more as needed -SALAD- Lettuce; head 1 Bell pepper 1/2 Onion 1 Tomato 1 c Mayonnaise 1 tb Mustard Salt & pepper; to taste *Flour Power Tip – You can substitute regular all-purpose flour for the self-rising flour. Use 2 cups of regular all-purpose flour and mix in 1 tablespoon baking powder. Then make the recipe exactly as above. HEAT oven to 425?. Into a large cast-iron skillet, pour the oil. Heat in oven until oil is hot but not smoking. MEANWHILE, in a large bowl, mix the flour, cornmeal, egg, corn, cheese, and milk. If the mixture is too stiff, thin with a little more milk, although the batter should be somewhat stiff, and not too thin. CAREFULLY remove the hot skillet from the oven. Scrape the batter into the skillet and spread evenly. BAKE in the 425? oven until golden brown, about 20 to 25 minutes. Remove the skillet to a wire rack to a wire rack to cool for 10 minutes. Cut the cornbread into wedges and serve warm. SEPARATE DISH mix in tomatoes, onions, bell pepper, salad, mayo, mustard, lettuce, crumble on top salt and pepper to taste. FINAL DISH cover platter with lettuce, scoop mixture and spread over lettuce. ENJOY! GMT RECIPE Yields 8 servings
Cocoa Fudge Cake
Ingredients & Directions 3/4 c Butter 1 1/2 c Sugar 3 Eggs 1 1/2 tb Vanilla 2 1/4 c Cake Flour — sifted 1/2 c Cocoa 3 tb Baking Powder 1 c Milk Fudge Frosting—– 6 tb Cocoa 3 c Sugar 3 tb Light Corn Syrup 1/4 ts Salt 1 c Milk 1/3 c Butter 1 ts Vanilla Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla and mix til blended. Sift dry ingredients together. Add to creamed mixture alternately with milk, beating after each addition until blended. Bake in 2 greased and floured 9×1 1/2-inch pans at 350F for 25 minutes. Butter sides of a heavy 3-quart saucepan. Combine cocoa, sugar, corn syrup, salt, and milk. Cook ans stir over low heat til sugar dissolves. Cook to soft ball stage (234F) without stirring. Remove from heat, add butter, and cool to warm (110F) without stirring. Add vanilla and beat until mixture is of spreading consistancy. Yields 1 Servings
Squaw Man Bread
Ingredients & Directions 2 1/2 ts Active dry yeast 4 tb Gluten 4 c Whole wheat flour 1 c Rye flour 1/4 c Oat bran 1 ts Salt 2 tb Molasses 2 tb Honey 1 1/3 tb Corn oil 1/2 c Raisins 1 3/4 c Water All ingredients should be at room temperature before starting. Add the ingredients to the pan in the order listed. Select “Whole Wheat Bread”. Press “Start”. — Donna German JOEL.EHRLICH@SALATA.COM (JOEL EHRLICH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Corn Oat-bran Bread
Ingredients & Directions -INGREDIENTS- 1/2 c Yellow cornmeal 1 ea Egg white 1/2 c Oat bran 1 t Baking powder 1/2 c Skim milk 1/8 t Ground allspice 1/4 c Chopped onion 1/8 t Freshly ground black pepper 1/4 c Chopped green bell pepper DIRECTIONS Prehead oven to 350 degrees F. Blend all ingredients and pour into a small (8X14-inch) nonstick loaf pan. Bake for 35 minutes, or until a knife inserted in the center of the bread comes out clean. Variations: Using 1/2 cup fresh corn kernels in place of the onion and bell pepper is a tasty alternative. The addition of 1/4 tsp cayenne will add a nice bit of spice to this bread. Yields 1 servings
