Crab Cakes
Ingredients & Directions 1 lb Backfin crabmeat 1/4 c Cracker meal 1 ts Worcestershire sauce 1 x Garlic to taste 2 tb Mayonnaise 1 x Pinch cayenne pepper 1 ea Egg, beaten Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley Yields 4 servings
Pear Bread Pudding
Ingredients & Directions 1/2 c Raisins 4 c Bread; white, coarsely torn 1/4 c Rum or 1 tsp rum extract & w 3 c Milk 2 c Pears; peeled, sliced, ripe 3 Eggs 1/2 c Sugar 1 ts Vanilla Preheat oven to 350F. Heat rum mixture and pour over raisins; set aside. Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside. Place bread in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla and stir in bread mixture. Pour in buttered baking dish, bake at 350F for 50 minutes. mom’s recipe, similar to a recipe her Aunt Truie served Yields 6 servings
Cornbread Dressing
Ingredients & Directions 6 c Cornbread crumbs 2 c Biscuit crumbs 2 c Celery; chopped 1 L/2 c. onion; finely chopped 1/2 c Margarine or butter 1/2 ts Salt 1 ts Pepper 1 1/2 tb Sage 1/3 c Water 2 c Chicken broth 1/2 c Vegetable oil 3 Eggs; beaten Combine bread & spices in lg. bowl. Set aside. Combine vegetables, butter & water in me. pan, bring to a boil. Remove & add to bread mixture. Stir in broth, oil & eggs. Pour in greased 13″ pan. Bake at 375 degrees for 45 min. Yields 1 Servings
Jalapeno-and-fresh Corn Cornbread
Ingredients & Directions 1/2 c Hot water 1/4 c Sun-dried tomato bits 1 c All-purpose flour 1 c Yellow cornmeal 2 tb Sugar 1 ts Baking soda 3/4 ts Salt 1 c Nonfat buttermilk 2 tb Vegetable oil 2 Egg whites, lightly beaten 1 Egg, lightly beaten 1 c Fresh corn cut from cob, (2 -ears) 1/2 c Slicd green onions 3 tb Minced jalapeno pepper 1 Clove garlic, minced Vegetable cooking spray Combine hot water and tomato bits in a bowl; cover and let stand 10 minutes. Drain and set aside. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients; stir well. Add tomato bits, corn, and next 3 ingredients to buttermilk mixture; stir well. Add to dry ingredients, stirring just until moistened. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 375 deg for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Yield: 16 servings (serving size: 1 [2-1/4-inch] square). Per serving: 99 Calories; 2g Fat (21% calories from fat); 3g Protein; 17g Carbohydrate; 12mg Cholesterol; 199mg Sodium Yields 16 Servings
Spinach Bread I
Ingredients & Directions 3/4 c Warm water; (110 to 115 -degrees) 1 ts Honey 2 ts Kosher salt 1 tb Dry active yeast 1/4 c Extra-virgin olive oil; plus 1 1/2 ts Extra-virgin olive oil 3 1/2 c Whole wheat flour 2 lb Fresh spinach – (weighed -before cleaning); -thoroughly cleaned, -stemmed, and leaves thinly -sliced 2 c Finely-chopped onions 1 ts Chopped garlic 1 ts Ground cumin 2 tb Lemon juice 1/2 c Crumbled Feta cheese Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture. Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don’t knead again. Form into an oblong loaf and place the dough on a well-oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes. This recipe yields 1 loaf. Yields 1 Servings
Blueberry Lemon Bread
Ingredients & Directions 1/2 c Milk 1/3 c Dried Blueberries 1 Egg 2 ts Sugar 1 tb Butter or Margarine 1 1/2 ts Lemon Peel; finely shredded 3/4 ts Salt 1 1/2 ts Bread Machine Yeast 2 c Bread Flour Add ingredients to bread machine pan in order suggested by manufacturer, addin dried blueberries with flour. Process on basic bread cycle, light color setting, if available. Yields 1 lb loaf
Piccia Calabrese (calabrian Bread)
Ingredients & Directions 2 1/2 ts Active dry yeast 1/2 c Warm water 1 1/4 c Biga 2 tb Lard 2 tb Sliced mushrooms 1 tb Olive oil 3 tb Canned tomatoes with juices 1 sm Anchovy fillets; boned and c 1 tb Capers; drained and chopped 6 sm Cocktail onions; chopped 2 tb Artichokes; finely chopped 3 Gherkins; chopped 2 Roasted red peppers; chopped 1 tb Dried oregano 2 1/4 c All-purpose flour; unbleache 1 ts Salt 3/4 ts Cracked black pepper Recipe by: Carol Field – The Italian Baker Refrigerate the Biga until cold. stir the yeast into the water in a small bowl; let stand until creamy, about 10 minutes. Saute the mushrooms briefly in the oil and let cool. Roughly chop the tomato, mushrooms, anchovy, capers, onions, artichoke, pickles, and red peppers in a food processor fitted with the steel blade. Remove to another bowl. Process the oregano, flour, salt, and pepper with 5 or 6 pulses to mix. Place the cold starter and the lard over the dry ingredients. With the machine running pour the dissolved yeast through the feed tube as quickly as the flour can absorb it. Add the vegetable mixture and process just until combined. Finish kneading by hand on a well-floured surface, sprinkling with 1/2 to 2/3 cup additional flour as needed, until elastic, moist, and velvety. First Rise: Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled, 1 to 1 1/2 hours. Shaping and Second Rise: Shape the dough on a floured surface into 1 large or 2 smaller round loaves by rolling the dough first into a taut log, then shaping it into a round loaf. The dough will be slightly sticky; sprinkle the dough and the work surface with flour while shaping it. Place each loaf on a peel sprinkled with cornmeal, cover with a slightly dampened towel, and let rise until doubled, about 50 minutes. Baking: Thirty minutes before baking, heat the oven with baking stones in it to 425F. Just before baking, cut an even slash around the shoulder of the loaf or 3 slashes across the top with a razor. Sprinkle the stones with cornmeal and slide the loaves onto the stones. bake, spraying 3 times with water in the first 10 minutes, for 45 minutes. Cool on racks. From Yields 1 Servings
