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1 large egg
1/4 cup mayonaise
1 tsp mustard
1/4 tsp pepper
2 tsp Old Bay seafood seasoning
2 tsp worcestershire sauce
1/4 tsp salt
1 lp crabmeat flaked or imitation crabmeat)
1/2 cup italian style bread crumbs
Pick out all shells from crabmeat and crumble in a flaky consistancy.
In a bowl mix together egg, mustard, mayonaise, salt, pepper, worcestershire sauce, and Old Bay seasoning.
Add the crabmeat and mix gently until evenly blended.
Add the bread crumbs and nix well.
orm 1/2 cup of the mixture into cakes.
Fry in oil at 350 for 10 minutes, or in a skillet with oil for 5 minutes on each side.
Serve with lemon, tartar sauce, and tabasco sauce.
2 cups sugar
1 cup sedless raisins
2 sticks (1/2 lb.) butter
1 3/4 cups water
2 10 oz. jars cherries
Liquid from cherries
1/2 cup choped walnuts
1/2 tsp. salt
`/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
2 tsp. baking soda
2 eggs
3 cups flour
Grease a tube pan well.
Line with 2 sheets of waxed paper.
Add sugar, butter, water, cherry juice, raisins, salt, nutmeg, cinnamon, and cloves to a pot.
Boil for 5 minutes, simmer slowly 3 minutes, then add cheries and walnuts.
Set aside and cool well.
Mix baking soda with a little water and add to cooled ingrediants.
Stir in eggs.
Bake 1 to 1 1/2 hours at 350 degrees.
1 to 1-1/4 lbs. ground beef or turkey.
1 large onion.
2 cloves garlic.
1 can tomato soup.
1 can (8 ozs) tomato sauce.
1/2 cup water.
1 pkg. Tempo or any other brand sloppy joe seasoning.
In a deep skillet saute onions until lightly browned then add garlic and saute another minute.
Remove to a plate.
Brown beef or turkey and drain fat from skillet.
in a bowl mix tomato soup, tomato sauce, and water.
Pour over meat, mix well, and add the sauted onions, garlic, and sloppy joe seasoning, mix well.
Simmer for 15 minutes or until desired thickness, stirring frequently to avoid burning.
Serve on kaiser rolls or hamburger buns.
1 1/2 lbs. ground turkey.
1/2 lb. ground veal or pork (optional).
You may omit the veal and pork and use just turkey.
1 large onion chopped and sauted until caramalized (lightly brown).
Add a little salt, pepper, snd sugar to the onions while sauteing.
2 egg yolks.
1 tblsp parsley.
1/2 cup warm milk.
1 box Stove Top Stuffing (your choice of flavor).
1 tsp. salt.
1/2 tsp. pepper.
Saute the chopped onions, set aside to cool.
Add the egg yolks, parsley, salt, & pepper to the meat and nix.
Measure 1 cup of the Stove Top Stuffing, place in a blender or food processor and chop until it is a bread crumb consistabcy.
Transfer to a bowl, add the warm milk, and mix until blended.
Add Stove Top bread crumbs to the meat mixture and mix until thoroughly blended.
Grease the bottom of a baking pan with Crisco or use Pam cooking spray.
Transfer meat to pan and shape into a loaf.
Bake at 350 degrees for 1 1/2 hours.
Pour tomato sauce over loaf while baking if desired.
this is a rich sauce that would enhance any ice ceam sundae.
it is very thick, a deep rich golden brown..
The sauce should be stored in the refrigerator.
Bring it to room temperature and warm it in a pan of hot water for 10 minutes to soften it before serving
1 1/4 cups brown sugar
4 tablespoons butter
1 pinch salt
14 ounces sweetened condensed milk
in a heavy saucepan, combine the brown sugar, butter and salt.
Cook over moderate heat until the sugar dissolves about 5 minutes.
Add the condensed milk and cook, stirring constantly.for 5 more minutes.
Remove from the heat and allow to cool.
Pour into jars and refrigerate.
Serve over grilled chicken breasts.
3 tblsp. butter.
3 tblsp. garlic, minced.
1/2 cup chicken broth
1/4 cup white wine
juice of 1/2 lemon
1/4 tsp. salt
1/8 tsp. pepper
1 tblsp. cornstarch
2 tblsp. cold water
Melt the butter in a saucepan until sizzling.
Add the garlic and cook 1 minute.
Add remaining ingrediants.
Cook stirring ocassionally 2 minutes.
Mix the cornstarch and water together and add to the sauce.
Cook stirring frequently 3 minutes.
6 chicken breasts.
1 cup chopped green onions.
1 1/2 cups sliced mushrooms.
2 tblsp olive Oil.
clarified butter.
1/2 cup flour.
3 eggs beaten.
2 cups Italian flavored bread crumbs.
salt & pepper.
1 tblsp. vinegar.
2 tsp. dijon mustard.
1 cup heavy cream.
parmesan cheese.
spinach or egg noodles.
Saute green onions & mushrooms in oilive oil, drain liquid, and let cool.
Pound chicken breasts and flatten between 2 pieces of waxed paper.
Place 1or 1 1/2tblsp. of onion & mushrooms on flattened chicken breast and roll.
Roll first in flour, then egg, and then in bread crumbs.
Place a toothpick into chicken breast to hold together.
Refrigerate for 45 minutes.
Remove toothpicks and saute chicken breasts in clarified butter turning to brown all sides for 15 to 20 minutes.
Place breasts on plate, cover with foil and place in a 170 degree oven to keep warm.
Boil noodles in salted water while making sauce.
Add vinegar and dijon mustard to the pan and stir well.
Cook over low heat for 5 minutes.
Add cream and heat sauce.
Pour sauce over cooked noodles and stir.
Add grated parmesan cheese and serve.
There are thousands of chili recipes.
Use this one as a basic recipe and make changes as you desire.
1 lb. ground chuck or sirloin if you want a leaner meat.
1 large onion, chopped.
2 cloves garlic, chopped.
1 red, yellow, or orange bell pepper, chopped (optional).
1 15 oz. can each great northern and red kidney beans, drained.
Canned beans will break up during cooking.
Cook dry great northern and red kidney beans using package directions if you wish beans that will remain whole during cooking.
2 1/2 cups tomato juice.
2 pkgs chili seasoning, use mild or regular as you desire.
1 tsp ground cinnamon.
crushed dry red pepper flakes to taste.
salf & pepper.
2 tblsp olive oil.
Saute onion, garlic, and pepper in olive oil using the pot you will make the chili in for 5 minutes on medium heat.
Salt and pepper the meat, and cook until brown.
Do not drain the fat, it won't kill you, and will probably make the chili taste better.
Add the remaining ingrediants and stir until well mixed.
Bring chili to a slow simmer over medium low heat stirring often.
Simmer uncovered on low heat, stirring often, for 30 to 45 minutes.
The longer you cook it the thicker the chili will be, especially if you use canned beans.
Serve in bowls topped with green onions, cheddar cheese, or crackers, with corn bread, or on hot dogs.
1 pkg. (8oz) cream cheese (softened).
1 can Campbell's cream of shrimp soup.
1/4 tsp Louisiana style hot sauce.
1/4 cup finely chopped celery.
1 tblsp finely chopped onion.
1 tblsp finely chopped shrimp (optional).
Crackers, chips and/or fresh vegetables.
Stir cream cheese in medium bowl until smooth.
Stir in soup, hot sauce, celery, and onion.
Cover and refrigerate for 2 hours.
Serve with chips, crackers and/or vegetables.
1 lb ground chuck.
3/4 lb ground pork.
1 cup Stove Top stuffing (ground into crumbs using a blender on crush setting).
1 medium onion chopped and sauted.
1 egg, beaten.
1 tblsp ketchup.
1 tblsp barbeque sauce.
1 tsp salt.
1/2 tsp pepper.
Mic all ingrediants, mold into a loaf, and place in a baking dish.
Let meat come to room tempersture and bake in a pre-heated 325 degree oven for 1 hour.
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