Sweet Potato Patties

source:  southernfood.about.com

Sweet potatoes are mashed and shaped into patties, coated with crushed corn
flakes then baked.

INGREDIENTS:

3 cups cooked mashed sweet potatoes
1 tablespoon melted butter
1/3 cup milk
1/2 teaspoon salt
1 teaspoon sugar
2 cups crushed corn flakes

PREPARATION:

Combine sweet potatoes, butter, milk, salt, and sugar. Form into 6 patties;
roll in corn flakes to coat. Place on a greased baking sheet and bake at 325°
for 25 minutes.
Serves 4 to 6. 

QUICK PUMPKIN SOUP

source:  October 2005 issue of Allyou Magazine

Enjoy the fall flavors of fall with this simple soup.  It’s ready in 20 minutes.

2 Tbsp. butter
1 onion, finely chopped
2 15 oz. cans solid packed pumpkin
1 quart water
1 cup milk
2 Tbsp. maple syrup
1/2 tsp. salt
Freshly ground pepper, to taste

Melt butter in a large saucepan over medium heat, add onion and cook, stirring often until very soft, about 8 minutes.  Add pumpkin, water, milk, syrup, salt and pepper.  Bring to a boil.  Reduce heat and simmer for 10 minutes, whisking often.  (Soup can be made 1 day ahead.  Let cool and then cover and chill.  Bring to a simmer before serving.)

Garlic Cheese Grits with Shrimp

INGREDIENTS:

3/4 cup uncooked grits
3/4 garlic flavored processed cheese, cubed
1 pinch cayenne pepper
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
1 tomato, diced
2 pounds fresh shrimp, peeled and deveined
1/2 lemon, juiced
salt to taste

DIRECTIONS:

Cook grits according to package directions. Stir in cubed cheese and cayenne
pepper. Keep warm over low heat.

Heat butter and oil in a large skillet over medium-high heat. Saute garlic
and tomato until tomato begins to soften. Stir in shrimp and lemon juice. Saute
until shrimp are pink. Season with salt to taste.

Spread warm grits on a serving platter and pour shrimp mixture on top.
   
   

Gambas al Ajillo Mamá Pepa
(Mother Pepa's Garlic Shrimp)
Ingredients:
3/4 pound small shrimp, shelled
Kosher or sea salt
5 tablespoons extra virgin olive oil
3 tablespoons minced garlic
2 tablespoons minced fresh parsley
2 tablespoons amontillado (medium-dry) sherry
Preparation:
Sprinkle the shrimp with salt and let sit for 10 minutes.
In a shallow casserole, preferably earthenware (cazuela), heat the
oil with the garlic and parsley until the garlic begins to sizzle.
Add the shrimp and stir until they are opaque
Add the sherry, salt to taste, and cook over medium heat for a minute
or two until the sherry evaporates and the sauce thickens slightly.
Serve immediately, in the casserole.
Buen provecho!

Pan con Tomate y Anchoa
(Garlic, Olive Oil, and Fresh Tomato on Toasted Bread)

Ingredients:
1 1/2 pounds very ripe and flavorful tomatoes, preferably plum
tomatoes, split in halves crosswise
2 large garlic cloves, mashed to a paste
4 tablespoons best quality fruity extra virgin olive oil, plus more
for drizzling
Kosher or sea salt
Good quality French-style loaf, split in half and halves cut in 4-
inch lengths
8-16 best-quality anchovy fillets preferably jarred, optional
Preparation:
With a coarse grater held over a bowl grate the tomatoes down to the
skin.
Pour off any excess liquid
Add the garlic, olive oil, and salt to taste (the mixture should be
well seasoned).
Let sit for a few minutes to meld the flavors.
Lightly toast the split bread and drizzle with olive oil.
Pour the tomato mixture into a serving bowl and arrange the bread and
anchovies, if using, on plates.
Let each guest spread the tomato mixture on the bread and top it off
with one or two anchovy fillets.
Buen provecho!

CEVICHE OR CITRUS-MARINATED FISH

1 pound white-fleshed fish fillets, cut
   into bite-sized chunks
Juice of 6 to 8 limes
2 to 3 ripe tomatoes, diced
2 fresh green chilies, such as jalapeno or
    serrano, de-seeded and thinly sliced
1/2 teaspoon dried oregano
1/2 cup extra-virgin olive oil
1 small onion, finely chopped
Salt and pepper,

Place the fish in a non-metallic dish, add the lime juice and mix
well.  Marinate in the refrigerator for  5 hours, or until the
mixture looks opaque.  Turn from time to time so that the lime juice
permeates the fish.
 
An hour before serving, add the tomatoes, chilies, oregano, olive
oil, and onion, then season with salt and pepper to taste.

About 15 minutes before serving, remove from the refrigerator so that
the olive oil comes to room temperature.

May be served on fried crisp corn tortilla or piled up on halved
avocatoes, with sliced mango, papaya, or grapefruit on the side and
sprinkled with fresh cilantro. 
   

I think that I would like to make this with HOT chilies...
MILD RED CHILI SAUCE
 
5 large fresh mild chilies, such as ancho
2 cups vegetable or chicken stock
1 tablespoon masa harina, pureed with enough
   water to make a thin paste
Large pinch of ground cumin
1 to 2 garlic cloves, finely chopped
Juice of 1 lime
Salt

Using metal tongs, roast each chili over an open flame until the
color darkens on all sides.  Or you can put them under a preheated
broiler, turning them frequently.

Put the chilies in a bowl and cover them boiling water.   Cover and
leave to cool.
Meanwhile, put the stock in a pan and bring to a simmer.

When the chilies have cooled and are swelled up and softened, remove
from the water with a slotted spoon.  Remove the seeds, the cut or
tear into pieces and process in blender to a puree, then mix in the
hot stock.

Add the masa harina, cumin, garlic, and lime juice.  Bring to a boil
and cook for a few minutes, stirring until the sauce has thickened. 
Adjust the seasoning and serve.
Makes 1 1/2 cups.

I think that this one might be good with barbeque, especially chicken.
FRESH  PINEAPPLE SALSA

1/2 ripe pineapple
Juice of 1 lime or lemon
1 garlic clove, finely chopped
1 scallion, thinly sliced
1/2 to 1 fresh green or red chili,
       deseeded and final chopped
1/2 red bell pepper, de-seeded and
        chopped
3 tablespoon chopped fresh mint
3 tablespoon chopped fresh cilantro
Pinch of salt

Using a sharp knife, cut off the top and bottom of
the pineapple.  Place upright on a board, then slice
off the skin, cutting downward.  Cut the flesh into
slices, halve the slices, and remove the cores, if
desired.  Dice the flesh. 

Place the pineapple in a bowl and stir in the lime juice,
garlic, scallion, chopped chili, and red bell pepper.

Stir in the chopped fresh mint and cilantro.  Add the
salt and sugar and stir well to combine all the  ingredients.
Chill until ready to serve.
Variation:  Substitute the pineapple with 3 juicy
oranges, peeled and divided into segments.
Serves 4

Cabbage, Carrots and Turnip Stew
Description

This is one of those dishes that grandma slaved over the stove "all
day". However, the rewards of this sweet, flavorful meal makes it
worth the time. It takes about 4 hours but it's worth it! This is one
of my favorite dishes featuring cabbage, carrots, turnips and pork in
a sweet, savory robust stew served over rice. It's delicious!

What you'll need

1 cast iron Dutch oven with cover
1 12" cast iron frying pan
1 stir spoon with holes
1 stir spoon without holes
1 large cooking knife
             

Ingredients

1 large head of cabbage
6-8 medium carrots
2 medium turnips
1 pound of stew pork cushion meat cubed
1 medium onion chopped coarse
1 small onion chopped fine
4-6 green onions chopped fine (divided)
3 cloves garlic
2 tsp. Paprika
1 tsp. sugar
2 tsp. salt
1/2 tbls Molasses
1/2 tsp. black pepper
2-4 jigs Louisiana Hot Sauce
2 tbls vegetable oil

What you need to do

Put 1 1/2 quarts of water with 1 tsp. salt in the Dutch oven over
medium heat. Exfoliate the cabbage leaf by leaf, wash and put in the
pot. This is gonna take time. Put the leaves in and cover. Stir the
softened leaves and add more. Cover. When the water boils turn the
heat to low. When all the cabbage is all in the pot, stir in 1 medium
onion chopped coarse. Cover. Now the pot should be full of cabbage
and the water almost to the top. As the cabbage cooks down it will
take up less space and some water will evaporate. Stir every 10
minutes for about an hour.

Cube the pork into bite size chunks. Put 2 tbls. of vegetable oil
into the 12" pan over a medium high heat and brown the pork,
uncovered. After about 20 minutes, stir in 1 small onion chopped
fine, 3 green onions chopped fine and 3 cloves of garlic chopped
fine. Cook uncovered until onions are translucent.

Combine pork mixture to cabbage. Stir well and cover. Let cook for
about 1/2 hour stirring occasionally. The finishing touches! Wash and
chop carrots into bite sized chunks, about 2 cups full and stir into
pot. Peel and chop turnips into bite sized chunks, about 2 cups and
stir into pot. Stir. Now, stir in 2-4 dashes of Louisiana Hot Sauce,
1/2 tbls. Molassis, 2 tsp. Paprika, 2 tsp. salt, 1/2 tsp. black
pepper and 1 tsp. sugar. Stir. Cover and cook another hour stirring
occasionally.

Serve over rice. Serves 6-8.

Asparagus Casserole

2 cups cracker crumbs (we used Saltines)
2 cups shredded cheddar cheese
1 can asparagus (15-ounce)
1 can cream of chicken soup
1/2 cup melted butter

Heat oven to 350.  Mix cracker crumbs and cheese.  Drain asparagus, reserving the liquid.  Combine liquid with soup and in a 9x9 pan, layer asparagus, soup mixture and cheese/crumbs.  Top with a thick layer of the crumbs and drizzle with butter.  Bake for 25 minutes.

Circa 1960. 

TURNIP GREENS WITH CORNMEAL DUMPLINGS

1 beaten egg
3  Tbsp. butter or margarine,
melted
1 1/2 c. white cornmeal
1 tsp. baking  powder

2 medium ham hocks
3 lb. turnips
1/2 c. all-purpose  flour
1 tsp. sugar
2 lb. turnip greens
1/2 tsp. salt
2 1/2 qt.  boiling water
1 small onion, diced
1 tsp. salt

Put ham hocks in  large pot, cover with water and cook 1 hour. Add
greens, turnips and the 1  teaspoon salt.
Simmer, covered for 2 hours.
Remove 1 cup pot liquor from  kettle.

Thoroughly stir together cornmeal, flour, baking powder,  sugar
and 1/2
teaspoon salt. Stir in butter or margarine and the 1
cup  pot liquor.

Stir in egg and onion. Spoon one rounded
teaspoon at a  time into simmering greens. Cover and simmer 30
minutes.

Makes 6  servings

Cookbook preserves the tastes of American Indian culture

Just in time for Thanksgiving, the Eastern Cherokee, Southern Iroquois
and United Tribes of South Carolina have published a cookbook of
authentic American Indian recipes.

The book’s publication date coincides with Native American Indian
Heritage Month, observed annually in November. Copies are available at
the
Happy Bookseller on Forest Drive for $12 each.

"South Carolina’s Native American Cooking" (Morris Press, 2005) took
four years to put together.

From American Indian seafood and barbecue recipes to dishes with
pumpkin, yams, squash and corn, the 80-page book is a collection
designed to
preserve a culinary heritage.

"This book is particularly welcomed (by) those of  us who no longer
have
mothers or grandmothers close at hand to answer questions about how to
make the desserts we grew up with or (for) those who have lost contact
with their Native American Indian cultural roots," said Will Moreau
Goins, chief executive officer of the American Indian group. Goins
compiled the collection with Elsie Taylor.

The book has a distinctively Southern flavor, which was intentional.

Goins, who loves cooking his native recipes, wants the book to be
enjoyed by all South Carolinians. Several recipes are his own,
including a
salsa that is quite delicious and would be perfect for holiday
gatherings. This salsa has a sweeter taste than salsa we typically eat
but is a
refreshing change. The cup of cilantro it contains also gives it a
light, fresh flavor. I’m including the recipe here.

South Carolina has a rich American history, with at least 500 people
enrolled in the Cherokee Indian Tribe of South  Carolina.

"But there are lots of Cherokee descendants," Goins said.

Much of the food we enjoy at Thanksgiving has American Indian
beginnings, of course, and this cookbook would be a fun way to tap into
that
connection. Among others, the collection includes recipes from the
Catawba, Cherokee, Lumbee, Pee Dee, Santee, Waccamaw and Wassamasaw
tribes.

"The turkey, potato pies, cornbread – that’s all a throwback to our
harvest ceremonies," which were special days set aside to show thanks
for
the fruits of the fields and streams, Goins said.

That tradition of gratitude is certainly one worth preserving, and this
book includes many tasty ways to do so.

THE SALSA RECIPE

To make Goins’ salsa, you’ll need: 5 large tomatoes, diced; 2 large
yellow or white onions, diced; 2 jalapeno peppers, chopped; 3 serrano
peppers, chopped; ¼ yellow bell pepper, diced; ¼ green bell pepper,
diced;
½ garlic clove, minced; 1 cup  finely chopped cilantro; ½ cup chopped
green onions; the juice of one lemon; 1 teaspoon vinegar; 2 pinches of
salt; 2 pinches of black pepper; and Ð cup sugar.

Combine vegetables in a large bowl. Add lemon juice and vinegar.
Sprinkle with salt and pepper and sugar. Mix thoroughly. Allow to chill
for
at least 3 hours before serving with chips.

OYSTER STUFFING

20 oysters, shucked, plus their liquor
3 cups coarsely crumbled cornbread, recipe follows
3 slices bacon, cut crosswise into 1/4-inch strips
1/2 cup plus 2 tablespoons unsalted butter
3 medium shallots, thinly sliced
2 celery stalks (with leaves), thinly sliced
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoon white dry vermouth

Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.
Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
Remove from the oven and serve immediately.
Cook's Note: Try to find already shucked oysters in their liquor (juice) in small plastic tubs at your local supermarket or seafood monger.

Cornbread for Stuffing:
1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon fine salt
1 large egg
1/2 cup whole milk

2 tablespoons melted unsalted butter, plus more for the brushing the pan

Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.
Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.

cornbread_Hoecakes

Hoecakes
  
  1 1/2  cup  cornmeal (white)
  1/2 cup     self-rising flour
  1/2/ teas  salt
  1/2 cup of water
  1/2 cup of milk
  1/2/ cup of chopped onions (fine chop)
  olive oil for frying
  
  Mix well, should feel like pancake batter.  Using a tablespoon and shape with your hand and oblong cake and fry in a hot cast iron pan  with just enough oil to coat the pan and 1 or 2 min per side (turn once).
  
  Make about 12, serve hot with some butter. WOW, I love this with some bacon and coffee for Breakfast....

  
 
Johnny <Trader1969@yahoo.com> wrote:
  Moist Golden Cornbread

Serves 9

Preparation Total: 35

Ingredients:

1 cup flour
1 cup corn meal
2 tablespoons sugar, Optional
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups buttermilk
1 egg, beaten
1 tablespoon butter, melted

Procedure:

Heat oven to 400 degrees F. Mix flour, cornmeal, sugar, soda and
salt. Mix buttermilk and egg. Stir buttermilk mixture and butter into
cornmeal until blended.

Grease 8-inch square pan. Pour batter into pan. Bake 20 to 25 minutes
or until golden on top and wooden pick inserted in center comes out
clean.

Johnny

Sweet Potato Pound Cake

1/4 tsp salt
1 cup butter
2 cups sugar
2-1/2 cups mashed sweet potatoes
2 tsp baking powder
1 tsp. baking soda
4 eggs
3 cups flour
1 tsp cinnamon
1 tsp. Vanilla

Cream butter and sugar, add potatoes and beat until light and fluffy. Add eggs one at a time, beat well after each addition. Combine dry ingredients and add to creamy mixture slowly. Add vanilla and beat well.

Pour into greased and floured pan. Bake @325 for 1 hour 15min. Glaze with 1 cup confectioners sugar and 3 tbs orange juice

Maurice Boudreaux's Chicken and Sausage Gumbo

1 large hen, cut
4 Quarts water
2 cups of chopped onions
1/2 cup of chopped parsley
2 pounds of smoke sausage
1/2 cup of onion tops
1 Cup of roux

·Season hen,and fry in pot till brown. Remove excess oil. In the
gumbo pot add the water and bring to a boil, add the roux, then bring
back to boil. Add the 2 cups chopped onions. Let gumbo boil for at
least 2 hours, then add the hen, and sausage, bring back to boil for
another hour and add the onion tops, and parsley. Let cooked for at
least one more hour on low heat.

·Serve with rice in a bowl like soup.
·Refrigerate leftover Gumbo.

Roux

1 cup of oil
1 cup of all-purpose flour

·Heat oil in a heavy skillet over medium heat. Stirring constantly. I
use a penny on the side, cook until roux is the color of the penny.

Seafood Gumbo is a special favorite in Cajun Country.
And this is a
great traditional Cajun recipe.

Ingredients:
1/2 cup flour
1/2 cup oil
1 large onion, chopped
1 clove garlic, minced
1/2 bell pepper, chopped
1/4 cup parsley, chopped
2 lbs. shrimp or crawfish, peeled
1 lb. crabmeat
1 qt. oysters with liquor
2 bay leaves
1 tbsp. Worcestershire sauce
2 qts. water
Salt, pepper, tabasco and file to taste

Cooking:
Make a roux by mixing the flour in the oil in a large
iron skillet over
medium heat until brown. Add water very slowly
(Caution!), gradually
smoothing into a paste. Continue adding all the water.
Add vegetables
and cook 30 minutes. Add crabmeat. Add bayleaves and
all seasonings,
but
save parsley to end of the cooking time, and the file
for the very
last.

Cook 15 minutes. Add shrimp and oysters. Cook until
oysters curl (about
5 minutes).

Remove from heat, add file and serve. Gumbo is usually
served with a
large spoonful of rice.

Louisiana Cornbread Dressing
My Mother made this dressing every Thanksgiving, Christmas and every
family reunion. She taught me how to make it when I was about 21
years old. I have been making it now for 40 years and I still think
it is the best cornbread dressing I have ever eaten.

Lee's North Louisiana Cornbread Dressing
8 cups cornbread, crumbled
1/2 pkg. pepperidge farm stuffing mix
8 cups chicken (hen) or turkey broth `
6 eggs slightly beaten
2 cups chopped onion adding a small amount of chopped green onions
in with this.
2 cups chopped celery
1 or 2 cups slightly browned light bread crumbs
2 teaspoons sage
1 teaspoon poultry seasoning
1/2 teaspoon thyme
salt and pepper to taste
Enough broth added to make dressing real soft. Chill overnight to let
the flavors mix together well.
Mix all Ingredients together place in, pan or skillet and bake at
350,
degrees for approximately l to 1 1/2 hours (depends on how deep the
pan is) or until firm.
Dressing may be prepared, ahead of time and part frozen for later.

Of course with Turkey and Dressing you have to have giblet gravy to
go
with it and this is a wonderful gravy for that.

Lee's Giblet Gravy
Rinse all the giblets and neck from the turkey and set and place in a
1 quart saucepan with 2 cups chicken broth.
Bring to a boil over med heat cover and simmer for 2 hours over med.
heat until the meat is done.
Strain the broth and reserve. Finely dice the meat from the giblets
and neck.
For the gravy scrape the pan the turkey was cooked in and pour broth
and the drippings from the pan into a med. size bowl. With a metal
spoon skim off 1/4 cup fat from the drippings and place in a saucepan
heat the fat and with a wooden spoon or whip stir in the same amount
of flour. Cook for several minutes until the flour has made a light
brown roux. Remove from the heat and add the drippings from the
turkey
along with enough broth from the giblets to make 2 cups. Stir with a
whip to incorporate the roux into the broth. When smooth place back
on
the heat and cook until the gravy is simmering. Add the chopped
giblets and neck meat and simmer 5 minutes more. Serve in a gravy
boat.

3 eggs
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup melted butter
2 cups whole milk
1 cup raisins (optional)
1 cup chopped pecans (optional)
10 assorted Krispy Kreme Doughnuts or your favorite doughnuts cut
into pieces
------------------------------------------------
Preheat the oven to 350 degrees. In a large bowl, beat the eggs with
an electric mixer on high for 3 minutes. Then add sugar, vanilla,
nutmeg, cinnamon, and butter and beat on high for 1 minute. Add milk
and beat on low for 1 minute. Then stir in raisins and pecans.
Put leftover doughnuts pieces into a greased ramekin or baking mold.
Slowly pour some of the egg mixture over the doughnut pieces until
they are partially covered. Then toss the pieces until they are
completely soaked. Let the mixture sit for 45 minutes. While the
mixture is setting up, slowly add more egg mixture. Occasionally pat
the doughnut pieces down into the liquid. Continue this process until
the egg mixture is used up.
Pour a half-inch of hot water into a large roasting pan – large
enough to hold either the loaf or 10-inch cake pan – and then put it
into the heated oven. Place the pan with the doughnut mixture into
the water bath. Immediately lower the oven temperature to 300 degrees
and bake mixture for 40 minutes. Then increase the oven temperature
to 425 degrees and continue baking the pudding until it is nicely
browned and puffy (about 15 to 20 minutes). Remove doughnut pudding
pan from water bath and place it onto a rack to cool for 1 hour.
The mixture may be served either from the ramekin or removed. To
remove, run a butter knife around the edge. Place a large plate on
top of the Ramiken surface and flip it over. Then give a sound "TAP"
on the edges of the pan. The pudding should fall gently onto the
plate. Place another plate on top of the pudding and flip it back
over so that the brown surface is facing up. Serve warm with lemon
sauce.
LEMON SAUCE
3 lemons, halved
1 cup water
1 cup sugar
2 teaspoons vanilla extract
4 level teaspoons cornstarch dissolved into 1 cup cold water
----------------------------------------------------
Squeeze four tablespoons of juice from fresh lemon halves and place
juice into a small saucepan. Add lemon halves, water, and sugar.
Bring the mixture to a boil, then stir in dissolved cornstarch and
vanilla. Cook for 1 minute over high heat, stirring the sauce
constantly. Strain the sauce and serve warm.
NOTE:  In the lemon sauce you can substitute bourbon (1/2 cup water,
1/2 cup bourbon)

Hey Annie, I did some crab cakes for my new tailgate book using cornbread
stuffing mix, with ingredients very similar to yours but I added some fine
shredded spinach. Instead of making a roll (didnt use bread) I made small
patties, bite size and dropped them in a fryer. They are pretty darned good.
I topped with a bit of hotsauce.

Kent Whitaker

[wes>] ================= -0000
>
>CHEESY CRAB ROLLS
>Source:  Our Best Recipes
>Submitted by:  Annie Oklee
>Quantity:  40 rolls
>Preparation Time:  0:15 hr
>Cooking Time:  0:12 hr
>Specialties:  Holidays, Quick & Easy
>
>INGREDIENTS
>
>10 slices bread, crusts removed
>3/4 cup shredded swiss, gruyere, or white cheddar cheddar cheese (or
>your favorite)
>2 tablespoons butter
>1 tablespoon milk or dry white wine
>1/2 teaspoon onion powder
>1 tablespoon dried parsley
>1 can crabmeat, drained, flaked (6-oz/170 g)
>Salt to taste
>1/3 cup butter, melted
>1/2 teaspoon paprika
>
>DIRECTIONS
>
>With a rolling pin, roll out the bread to flatten.
>In a small saucepan heat cheese and 2 tablespoons (30 mL) butter
>over low heat until cheese melts, stirring constantly.
>Stir in milk or wine until smooth.
>Add onion powder and parsley.
>Stir in crabmeat.
>Add salt to taste.
>Spread crab mixture on 1 side of each flattened bread slice, roll up.
>
>In a small mixing bowl combine 1/3 cup (150 mL) melted butter and
>paprika.
>Brush mixture lightly over crab rolls.
>Place rolls, seam side down, on a baking sheet lined with waxed
>paper.
>Freeze, uncovered, about 1 hour.
>Transfer rolls to a freezer container.
>Freeze.
>
>To serve, unwrap frozen crab rolls and let stand at room temperature
>for 10 minutes.
>Cut each roll into 4 slices.
>Arrange slides on a greased baking sheet.
>Bake, uncovered, in a 375 degree oven about 12 minutes or until
>bread is golden brown and crisp.
>
>

SALMON PANCAKES
----------------------------------------------------------------
Nutritional Information:
Calories......142
Protein....6.8 mg
Carbohydrate...11.9 g
Sugars....1 g
Fat.....7.8 g
Saturates....2.8 g
-----------------------------------------------------------------
Serves 4
-----------------------------------------------------------------
Source:  Practical Fish Dishes
-----------------------------------------------------------------
Submitted by:  Annie Oklee
-----------------------------------------------------------------

INGREDIENTS

1 lb (450 g) mealy potatoes, peeled and grated
2 scallions, chopped
2 tablespoons self-rising flour
2 eggs, beaten
2 tablespoons vegetable oil
salt and pepper
fresh chives, to garnish

TOPPING

2/3 cup sour cream
4 ½ ounces (125g) smoked salmon

DIRECTIONS

Rinse the grated potatoes under cold running water, drain, and pat
dry on paper towels.  Transfer to a mixing bowl.
Mix the scallions, flour, and eggs into the potatoes and season well
with salt and pepper.
Heat 1 tablespoon of the vegetable oil in a heavy skillet.  Drop
about 4 tablespoons of the mixture into the skillet and spread each
one with the back of a spoon to form a circle (the mixtue should
make 16 pancakes).  Cook for about 5-7 minutes, turning once, until
golden.  Drain well.
Heat the remaining oil and cook the remaining mixture in batches.
Top the pancakes with the sour cream and smoked salmon, garnish with
fresh chives, and serve hot.

CHICKEN CASSEROLE WITH
STUFFING CRUST

1-2/3 C hot water
1 pkg. (6 oz.) chicken stuffing mix
OR make your own stuffing
6 small boneless skinless chicken breasts,
halved (1-1/2 lb.)
1 tsp. garlic powder
enough butter
1 medium onion, chopped
2 stalks celery, chopped
1 (16 oz.) bag frozen stir fry veggies,
thawed and drained
1 can cream style corn
1/4 C Ranch dressing
seasoned salt to taste
fresh ground black pepper to taste

Preheat oven to 425 degrees.  Add hot water to stuffing  mix; stir until
just moistened.  Saute onion and celery in butter until  soft crisp.  Set
aside.  Place chicken in 9" X 13" baking dish; sprinkle  with garlic powder,
seasoned salt and fresh ground black pepper.  Top with stir  fry vegetables
and sauteed onion and celery.  Mix corn and ranch dressing  and spoon over
vegetables.  Top with stuffing.  Cover with aluminum  foil. 
Bake 30 minutes and then uncover.  Bake an additional 10-15  minutes, or
until chicken is cooked through.

Yield 6 servings

Bacon-Wrapped Breadsticks

1 (16 oz.) pkg. bacon
1  (4.4 oz.) box sesame seed breadsticks from grocery's snack aisle
1/2 C.  grated Parmesan cheese

Preheat oven to 350 degrees F.
Wrap bacon in a  spiral around breadsticks. Place on a foil-lined rimmed
baking sheet and  bake for 25-30 minutes, or until bacon is cooked
through. Turn sheet halfway  through cooking time for even cooking. Place
cheese on a plate. When  breadsticks are done, remove from baking sheet
and dredge in Parmesan cheese  while hot. Set aside on a clean baking
sheet or cooling rack and allow to  cool and crisp before serving. Makes
14  servings.

Deep Fryer Stuffed Mushrooms 

vegetable oil
1 lb. medium mushroomscooked, stems removed and  reserved, tops brushed
clean
1/4 cup unsalted butter
1/4 cup scallions,  minced
2 cloves garlic, minced
1/4 cup breadcrumbs, plus extra
1  tsp. dry sherry
1/4 lb. canned deviled ham
1/8 tsp. cayenne pepper
1  egg, lightly beaten with 1 tsp. water

Heat oil in an electric deep fryer  to 375°F. Finely chop mushroom stems to
make 1/4 cup. Melt butter in a  heavy saucepan over medium heat. Sauté
scallions and garlic 4-5 minutes until  soft. Stir in chopped mushroom stems and
sauté another minute. Remove from heat  and stir in next 4 ingredients. Fill
mushroom caps just to the top. Do not  overfill. Dip stuffed mushrooms into egg
mixture and then roll in breadcrumbs.  Place 3 or 4 mushrooms in hot oil and
deep fry 2-3 minutes, turning once, until  golden brown. Transfer cooked
mushrooms to absorbent paper to drain. Keep warm.  Repeat process until all
mushrooms are cooked.

  For the cake:

3 cups all-purpose flour
2 cups granulated sugar
1 teaspon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
One 8-ounce can crushed pineapple, undrained
*2 cups chopped nuts (pecans, walnuts or hazelnuts)
2 cups chopped bananas

For the frosting:

16 ounces cream cheese, room temperature
1 cup butter, room temperature
32 ounces confectioner's sugar (sifted)
2 teaspoons vanilla extract

Preheat oven to 350 and combine the flour, sugar, baking soda,
cinnamon & salt in a large bowl.  Add the eggs & oil and stir till
the dry ingredients are moistened, taking care not to beat.  Stir in
the vanilla, pineapple, 1 cup of the nuts & the bananas.

**Grease & flour three 9-inch cake pans and divide the batter among
them.  Bake until a straw inserted in the middle of the cakes comes
our clean, 25 to 30 minutes.  Cool the cakes in the pan for 10
minutes or so and then turn out onto a rack to cool completely.

***To make the frosting, combine the cream cheese & better in a
large
bowl and cream with a mixer til smooth.  Add the sugar and beat
until light & fluffy.

Spread the frosting between the cakes and then frost the top &
sides.  Sprinkle the remaining nuts over the top.

*  I've made the cake without the nuts & its just as tasty.
*  I've used cooking spray instead of the grease & flour
***This is a lot of frosting & I've had to toss the lefover.  But I
don't think half the frosting recipe is enough.

CRACKLIN' CORNBREAD
  
  1/4 cup butter or margarine
  2 cups white self-rising cornmeal
  1/2 cup all-purpose flour
  2 1/2 cups buttermilk
  2 large eggs, lightly beaten
  1 cup cracklings*
 
  Place butter in a 9-inch cast iron skillet, and heat in a 425 degree oven 4 minutes.
  Combine cornmeal and flour in a large bowl; make a well in the center of the mixture.
  Stir together eggs, buttermilk and cracklings; add to dry ingredients, stirring just until moistened. Pour over melted butter in hot skillet.
  Bake at 425 degrees for 25 to 30 minutes or until golden brown.
 
* 1 cup of cooked crumbled bacon (12 to 15 slices) may be substituted for cracklings
  

•   Crab Cheesecake

  Recipe By     :The Travelin' Gourmet
  Serving Size  : 12    Preparation Time :0:00
  Categories    :

    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
    1                cup  crackers -- crushed
    3        tablespoons  butter -- melted
    1              pound  cream cheese -- softened
    3                     eggs
       1/4           cup  sour cream
    1           teaspoon  lemon juice -- fresh
    2          teaspoons  onion -- grated
       1/4      teaspoon  Old Bay seasoning
    2              drops  tabasco sauce
    1               dash  ground pepper -- fresh
    1                cup  lump crabmeat -- canned
       1/2           cup  sour cream

  Preheat the oven to 350 degrees.  Mix together the crackers and
  butter and use the mixture to line a 9 inch springform pan.  Bake
  for about 10 minutes.  Set aside to cool.  Reduce the oven to 325
  degrees.  With an electric mixer, beat together until fluffy the
  cream cheese, eggs, and 1/2 cup sour cream.  Add the lemon juice,
  onion, Old Bay seasoning, Tabasco, and black pepper.  Stir in the
  crabmeat and mix well.  Pour into the cooled crust and bake 50
  minutes until the cake sets.  Remove from the oven.  Run a knife
  around the edge of the cake, loosening it from the pan.  Cool on a
  wire rack.  Remove the sides of the pan.  Spread the cake with the
  sour cream.

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