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CRAB CASSEROLE

~Submitted by Charlie, Mobile, AL

1 pound crabmeat, well drained
1 egg, lightly beaten
1/3 cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon Old Bay seasoning or similar seafood seasoning
1 teaspoon capers, optional
Ritz type cracker crumbs for topping

Combine crabmeat with egg, mayonnaise, mustard, seasoning and capers. Place in a buttered casserole. Top with cracker crumbs and bake in a 350° oven for 30 minutes.

Serves 4

Source: Southernfood website




ZUCCHINI BREAD

~Submitted by Nancy, NM

Mix together in one bowl:

2 beaten eggs
1 cup vegetable oil
2 cups sugar
1 TB vanilla
2 cups peeled and grated zucchini

Mix in another bowl:

2 cups AP flour
2 tsp salt
3 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 cup chopped pecans or walnuts

Mix both mixtures together and beat well. Place in greased and floured loaf pans. Bake at 325 degrees F for 60-70 minutes or until pick inserted in center comes out clean. Cool 10 minutes in pans then turn out onto cooling rack until completely cooled. Makes two loaves.




FRESH PEACH CHEESECAKE

~Submitted by Shawn, Wenatchee, WA

Peaches give cheesecake a special "mouthfeel" - a flavor and texture different from regular cheesecake, and they lighten up this rich dessert.

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup butter or margarine, melted
1/4 cup granulated sugar

For the filling:

1 1/4 pounds cream cheese, (two 8-oz pkgs + 4 oz)
1/4 cup granulated sugar
1 1/2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon peach flavor (optional)
3 eggs
1/4 cup heavy whipping cream
1 cup peeled and coarsely chopped fresh peaches

Preheat oven to 325 degrees. Spray bottom of 9-inch springform pan lightly with vegetable pan spray.

For crust, stir together graham cracker crumbs, butter and sugar in medium bowl; mix well. Press mixture onto bottom of prepared pan. Bake 8 to 10 minutes. Remove from oven, cool.

Reduce heat to 250 degrees.

For filling, beat cream cheese until light and fluffy in large mixer bowl. Gradually beat in sugar until well blended. Add flour, vanilla, peach flavor, eggs and heavy cream; beat well. Gently stir in peaches. Pour into baked crust. Place shallow pan of water on bottom rack of oven. Place springform pan on cookie sheet in top half of oven. Bake 1 hour and 15 minutes, or until set but still jiggly in the center. Turn oven off and leave cheesecake in oven with door ajar for 1 hour. Cool completely on wire rack, then refrigerate at least 4 hours. If desired garnish with fresh peaches and raspberries.

Yield: 12 to 16 servings

Source: Wilton Enterprise




FAVORITE POTATOES

~Submitted by Lillian, FL

5 large potatoes, cut into thick pieces as for French Fries
½ C. heavy cream
4 Tbsp. butter
¾ tsp salt
dash of pepper
2 Tbsp. chopped parsley
½ C. shredded Cheddar cheese

Spray a 9 x 9” pan with Pam or other vegetable oil spray. Put potatoes into pan and add cream, dot with butter, sprinkle with salt, pepper, parsley and cheese. Cover and bake at 400 for 40 minutes.

This is a real family favorite and goes with anything, including grilled meats.




CURRIED BEEF AND LENTIL STEW

~Submitted by Larry Holmes, Ontario, Canada

1 tablespoon olive oil
¾ pound lean been sirloin, trimmed of fat and cut into 1-inch cubes
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 tablespoon EACH minced gingerroot and curry powder
2 cans (13 ½ ounces each) beef broth
1 cup lentils, picked over and rinsed
½ pound red potatoes, cut into ½-inch chunks
½ pound kale, stemmed and cut crosswise into 1-inch slices
1 pint cherry tomatoes, halved

In large saucepan or Dutch oven, heat oil over medium-high heat. Add beef and cool 5 to 7 minutes, until browned on all sides and cooked through.

Remove to plate. Reduce heat to medium; add onion, garlic, gingerroot and curry powder. Cook stirring, 2 minutes or until curry is fragrant.

Meanwhile, in large measuring cup combine beef broth with enough water to measure 5 cups. Add to saucepan with lentils; bring to boil. Reduce heat to low; cover and simmer 10 minutes. Add potatoes; return to simmer.

Cook 10 to 15 minutes or until tender. Add beef, kale and tomatoes; cook 3 minutes or until heated through. Serve with mango chutney, if desired.

Serves 6 persons

Per serving: 283 Calories; 25 g Protein; 34 g Carbohydrates; 6 g Fat; 35 mg Cholesterol; 483 mg Sodium




STUFFED MUSHROOMS

~Submitted by Angelique, TX

(Several variations to follow.....pick the one that you like best, or try them all!!)

Select large, firm mushrooms with the underside still tightly closed. Wash in cold water, and dry. Carefully remove stems, and reserve.

Ingredients

Fillings:

Bacon And Cheese

8 slices bacon, cooked, drained, crumbled
8 oz. cream cheese, softened
1 bunch green onions, finely chopped
dash garlic salt
1/3 cup mushroom stems, minced
3 tbsp. butter or margarine, melted

Mix cream cheese, onion, garlic salt, mushroom stems, and bacon. Brush prepared caps with melted butter. Fill, and place in a shallow baking dish with 2 - 4 tbsp. water. Bake 20 - 25 minutes, at 350º F.

Bleu Cheese

1/2 cup mushroom stems, finely minced
1/4 cup green onion, finely chopped
2 tbsp. butter or margarine
8 oz. cream cheese
1/2 pkg. bleu cheese salad dressing mix
2 tbsp. milk

Saute mushroom stems and onions in butter for 5 minutes.

Mix cream cheese, dressing mix, and milk. Mix in onion mixture. Fill prepared caps. Bake 20 - 25 minutes, at 350º F.

Crab And Cheese

1 pkg. (6 oz.) frozen crab, thawed and drained
3 tbsp. mayonnaise
2 tbsp. green onion, chopped
1/4 cup sharp cheddar cheese, shredded
garnish: parmesan cheese, fresh, grated

Mix all but parmesan cheese. Fill prepared caps. Sprinkle with parmesan, and broil 6-8" from heat.

Pork

1/2 lb. lean pork, minced
1 small green onion, minced
1 slice ginger
1 tbsp. sherry
1 tbsp. soy
1 tsp. sugar
1 tsp. cornstarch
1 tsp. peanut oil

Grind together pork, onion, and ginger. Blend in remaining ingredients. Fill prepared caps, and steam for 30 minutes.

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For Two...

BANANAS FOSTER

Submitted by Lillian, FL

Source: Southern Living Cookbook for Two

2 Tbsp. butter or margarine
3 Tbsp. brown sugar
1/8 tsp. ground cinnamon
1 banana, peeled, halved and sliced lengthwise
1 Tbsp. lemon juice
¼ cup rum
2 Tbsp. banana flavored liqueur
Vanilla ice cream

Melt butter in a chafing dish or small skillet. Add sugar and cinnamon; cook syrup over medium heat until bubbly. Add banana slices and lemon juice; heat 3 to 4 minutes, basting constantly with syrup.

Combine rum and liqueur in a small long-handled pan; heat just until warm. Ignite, and pour over banana slices. Baste banana slices with sauce until flames die down. Serve immediately over ice cream.

Yield: 2 servings