Wednesday, August 31, 2005

Easy Crabcakes

1/2 cup mayonnaise
2 eggs
2 1/2 cups soft bread crumbs
2 tsp ground mustard
1/2 tsp salt
1/4 tsp pepper
4 medium green onions chopped
4 cans crabmeat, drained, cartilage removed, and flaked
1/4 cup vegetable oil.
1/2 cup dry bread crumbs

1) Mix mayo, and eggs in bol. Stir in remaining ingredients except oil and bread crumbs. Shape mixture into 12 patties, about 3'' in diameter.
2) Heat oil in 12 '' skillet over medium heat. Coat each patty with bread crumbs. Cook in oil about 10 minutes, turning once, until golden brown and hot in center.

Roasted Turkey Breast

4 - 5 lb turkey breast

1/2 cup melted butter
1/2 cup apple juice
1 1/2 tsp thyme
1 tsp salt
1 tsp paprika
2 cloves garlic, chopped

Place turky, skin side up, in slow cooker. Mix remaining ingredients. Brush remaining ingredient mixture over turkey and bake in slow cooker until juice of turkey is clear. (on low it takes about 8 hours)

Shrimp Bisque

1. cup chicken broth
2 tbs cocktail sauce
1 tsp salt
1 tsp white pepper
1 tsp celery seed
1 tsp paprika
1 tsp lemon juice
1 tsp worcestershire sauce
1 tsp butter
1 bottle (8 oz) clam juice
1 lb thawed cooked shrimp
3 cups half'n half

1) Mix all ingredients except shrimp and half 'n half in dutch oven. Heat to boil. Stir in shrimp; reduce heat. Simmer uncovered 2 to 3 minutes or until shrimp are pink.
2) Gradually add half'n half stirring constantly until half 'n half is heated through

Serves 4

Artichoke Spinach Lasagna

1 medium onion, chopped
4 cloves garlic, chopped
1 can vegetable broth
1 can artichoke hearts, drained and finely chopped
1 package frozen chopped spinach, thawed and drained
1 jar (16oz) alfredo sauce
lasagna noodles
3 cups shredded mozzarella cheese
1 package crumbled herb-and-garlic feta cheese (to be used on top)

1) Heat oven to 350, lightly grease 13x9x2 pan
2) Spray skillet with cooking spray, heat over medium heat. Cook onion and garlic in skillet about 3 minutes. Stir in broth. Heat to boiling. Stir in artichoke and spinach, reduce heat. Cover and simmer 5 minutes. Stir in Alfredo sauce.
3) Spread 1/4 of artichoke mixture in bottom of pan. Top with 3 lasgana noodles. Sprinkle with mozzarella cheese. Repeat layers 2 more times. Spread with remaining artichocke mixture, sprinkle with remaining mozzarella cheese. Sprinkle feta cheese on top.
4) Bake 40 minutes covered. Uncover and bake 15 more minutes.

Cranberry Sweet Potatoes

6 medium sweet potatoes, peeled
2 Tbs butter
1/2 tsp salt
1/2 c. bread crumbs
1/4 c. dried cranberries

1. Place sweet potatoes in saucepan, add enough water to cover, bring to a boil. Reduce heat and simmer 20 minutes. Drain.
2) Heat oven to 350degrees
3) Mash potatoes with 2 tbs butter and salt. Spoon into ungreased 1 quart casserole. Mix remaining ingredients together. Sprinkle over potatoes
4) Bake uncovered 30 minutes

Winter Fruit Pasta Salad

1 cup uncooked small pasta shells
1 medium apple, chopped
1 medium pear, chopped
4 medium green onions, chopped
1/4 c. chopped pecans
1/4 c. dried cranberries
1/3 c. mayonnaise
3 tablespoons orange marmalade
1/4 teaspoon salt

1) Cook pasta, rinse with cold water, drain
2) Mix pasta, apple, pear, onions, pecans, and cranberries in large bowl. Mix mayonnaise, orange marmalade and salt. Stir all ingredients together
3) Cover and refrigerate at least 30 minutes prior to serving.

Easy Slow Cooker Clam Chowder

1 10.75 oz can cream of celery soup
2 can cream of potato condensed soup
2 can new england clam chowder condensed soup
4 cans minced clams (with juice)
1 quart half and half
1 pint heavy whipping cream

1) Mix all ingredients in slow cooker. Cover and cook on low for 8 hours

Tuna / Cashew Hot dish

1 Can tuna, drained
3 stalks celery diced
1 medium onion diced
1 can cashews
1 bag chinesse noodle (the kind you would eat on a salad or something)
2 cans c. of mushroom soup

Lightly grease baking pan. Spread tuna across. Cover with cashews, onion, celery then crunchy noodles. Cover mixture with 2 cans cream of mushroom soup to 2 cans water.

Bake at 350 for 1 hour. Serve over white rice.

Corn Chowder

2 Tbs butter
1 large onion diced
1 green pepper diced
1 red pepper diced
2 carrots chopped
2 10 oz packages frozen corn kennels, thawed
1 1/2 cups dry potato flake
2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
3 cups water
2 cups milk
1 cup half'n half
1/2 cup shredded cheese

1) Melt butter in large sauce pan, cook onion/peppers/carrots until tender.
2) Stir in thawed corn, potato flakes, salt, ground pepper and 3 cups water. bring to a boil, reduce heat, simmer 10 minutes
3) Stir in milk, half'n half. Warm only.

Serve sprinkled with cheese.

Wednesday, August 10, 2005

Chicken Adobo, Americanized

Package of chicken thighs, skin removed.

Place in Crock pot.

Cover with: 1/2 cup distilled vinegar. 1/3 cup red wine vinegar. 1/4 cup soy sauce (maybe a 1/3, no more than that though or the meal gets salty!) 1 diced onion. 1 bay leaf. Season with either peppercorns, or crushed garlic.

Cook in crockpot on low all day. After 8 hours and chicken falls apart add snap peas, and diced carrots. Cook rice on stove top.

Serve mixture over rice

Spicy Shrimp Fest!

4 Table spoons Old Bay Seasoning
2 teaspoons johnny seasoning
4 quarts of water

Bring to a boil, add

4 large new potatoes diced
1 large sweet onion, diced
1 diced hilshire farms kielbasa sausage
3 ears of corn cut in half
1 to 1 1/2 pounds shrimp, tail on.

Boil all ingredients til potatoes are soft to a fork and meat is cooked through.

Drain water from pot. Serve mixture, sprinkling more old bay on top.

Very spicy, excellent!