Crab, Salmon And Scallop Cakes
Ingredients & Directions 8 oz Salt-free saltine crackers 2 oz Whole-wheat crackers 3 Egg substitutes 1/4 c Chopped fresh cilantro -leaves 3 Garlic cloves 1 tb Chopped fresh ginger 1 ds Tabasco Salt and ground white pepper -to taste 8 oz Salmon; cut into 1/2-inch -cubes 8 oz Sea scallops; cut into -1/2-inch cubes 8 oz Jumbo lump crabmeat 1/2 Green bell pepper; finely -diced 1/2 Red bell pepper; finely -diced 1/2 Yellow bell pepper; finely -diced 1 tb Extra-virgin olive oil PAPAYA, MANGO & PINEAPPLE RE 1/2 c Diced papaya 1/2 c Diced mango 1/2 c Diced pineapple 2 tb Finely chopped fresh -cilantro 1 tb Finely chopped fresh mint -leaves 1 tb Apple-cider vinegar 1 tb Extra virgin olive oil 1/4 ts Salt 1/4 ts Freshly ground black pepper Chef Jean-Pierre Brehier/Author – Incredible Cuisine Directions: Preheat oven to 350. Using your food processor, make crumbs with the saltine and whole-wheat crackers but keep them in separate bowls. In a food processor, combine the egg substitutes, cilantro, garlic, ginger, Tabasco, and salt and white pepper to taste. Mix until al the ingredients are liquid. In a large glass or stainless steel bowl, combine the salmon and scallops plus the egg mixture. Mix well until the seafood is coated with egg. Ad the whole wheat cracker crumbs, mix again, and then carefully fold in the crabmeat. Divide into six balls. Form into cakes that are approximately 3 inches in diameter and 1 inch thick. Roll in the saltine crumbs until totally coated. In a nonstick ovenproof saut?pan, heat the olive oil. Saut?the cakes until golden brown on one side. Turn them over and bake in oven for 10 minutes. Serve with the Papaya, Mango & Pineapple Relish. To prepare Papaya, Mango & Pineapple Relish, combine: Yields 1 Servings
Fudge
Ingredients & Directions 4 c Sugar 1 1/3 c Dr Pepper 4 oz Grated unsweetened chocolate 4 tb White corn syrup 1/2 c Butter or margarine 2 ts Vanilla 1 c Chopped nuts; (optional) (up -to 2) Place sugar, Dr Pepper, grated chocolate and corn syrup in heavy sauce pan. Cook very slowly, stirring constantly until sugar and chocolate is thoroughly dissolved. Continue cooking on low medium heat until temperature of 236? or soft ball stage is reached. Remove from heat and cool at room temperature to lukewarm, 110?. Add butter and vanilla. Beat until the candy loses its shiny look; add nuts, if desired. Pour into slightly buttered pans. When cold, cut into squares. Yield: 36 (2 1/2 inch) pieces Yields 1 Servings
Spinach Dip In A Bread Bowl
Ingredients & Directions 2 c Sour cream 1 Ranch salad dressing mix 1 pk Spinach, frozen; -chopped, drained 1/4 c Onion; chopped 3/4 ts Dried basil 1/2 ts Dried oregano 1 Round bread Raw vegetables In a bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1 – 1/2 inch slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-size pieces. Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately. Yield: 10 to 15 servings. Yields 1 Servings
Danish Sour Bread – 1 1/2 Lb
Ingredients & Directions 1 1/2 ts Active dry yeast 1/2 c Rice flour 3 tb Gluten; optional 1/2 c Rye flour 3/4 c Sourdough starter 2 c Whole-wheat flour 1 ts Caraway seed; ground 9 oz Warm water 1 ts Salt 3 tb Butter Recipe by: Quick & Delicious Bread Machine Recipes Danish Sour Bread – 1 Lb Amount Measure Ingredient — Preparation Method 1 Tsp Active Dry Yeast 2 Tbsp Gluten — optional 1/2 C Sourdough Starter 1/2 Tsp Caraway Seed — ground 1/2 Tsp Salt 1/4 C Rice Flour 1/4 C Rye Flour 1 1/2 C Whole-Wheat Flour 6 Oz Warm Water 2 Tbsp Butter Put the ingredients in the pan in the order suggested by the mfg. Yields 1 servings
Pumpkin Spiced Cake #2
Ingredients & Directions 8 tb Butter, softened 1 c Brown sugar 2 1/2 c Sifted cake flour 1/2 ts Salt 2 1/2 ts Baking powder 2 Eggs 1/3 ts Baking soda 3/4 c Buttermilk 1 ts Ground cinnamon 1/3 ts Ground allspice 1/3 ts Ground ginger 1 3/4 c Pumpkin puree 2/3 c Pecans, finely chopped 1 c Heavy cream 1 ts Confectioners sugar 1/2 ts Vanilla extract Cream the butter and brown sugar together until light and fluffy. Add the eggs, one at a time, blending well after each addition. Sift the flour, baking powder, baking soda, salt, cinnamon, allspice, and ginger together twice. Add the sifted flour and spices to the egg mixture, then add the buttermilk and mix well. Add the pureed pumpkin and the chopped pecans and blend thoroughly, scraping the sides and bottom of the bowl to ensure proper mixing. Divide the batter equally between two buttered and floured layer-cake pans and bake in a preheated 350 degree oven for approximately 25 minutes, or until a tester inserted through the center comes out clean. Cool the layers for 10 minutes. Remove them from the pans and place them in the refrigerator for 45 minutes, or until cold. Whip the cream, vanilla extract and confectioners sugar together until peaks form. Place first layer of cake on cake platter, cover with half of the whipped cream. Place other cake layer on top and finish frosting cake with remaining whipped cream. Yields 1 Cake
Fuzzy Navel Cake
Ingredients & Directions 1 pk Yellow cake mix 1 c Peach schnapps, divided 1/2 c Vegetable oil 1/2 c +2T orange juice, divided 1 pk 6oz instant vanilla pudding 1/2 ts Orange extract 4 x Eggs 1 c Confectioners sugar Beat cake mix, oil, pudding mix, eggs, 3/4 c. schnapps, 1/2 c. orange juice, and orange extract together. Pour into greased and floured bundt pan and bake at 350F for 45-50 minutes. Do no remove from pan. While cake is still hot, combine remaining 1/4 c. schnapps, 2 T. orange juice and conf. sugar. Poke holes in cake and pour mixture over. cool cake in pan 2 hours, then turn out. Yields 10 servings
Pickled Bread-and-butter Zucchini
Ingredients & Directions 16 c Fresh zucchini, sliced 4 c Onions, thinly sliced 1/2 c Canning or pickling salt 4 c White vinegar (5%) 2 c Sugar 4 tb Mustard seed 2 tb Celery seed 2 ts Ground turmeric Yield: About 8 to 9 pints Procedure: Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization treatment. (For more information see “Low-Temperature Pasteurization Treatment”.) Table 1. Recommended process time for Pickled Bread and Butter Zucchini in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 – 1,000 ft: 10 min. 1,001 – 6,000 ft: 15 min. Above 6,000 ft: 20 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal- Yields 8 Pints
