Friday, July 14, 2017

{soups-salads-and-salad-dressings} June 30th Recipe Round Robin 2017


I hope you all have a super weekend.  We had heavy rain last night, but the weekend looks good!  Enjoy and I'll see you Monday!



Theresa shares her round robin for June 30.  Contact her with questions.

{1}      Double Deck Chocolate Custards, submitted by Theresa in 

Bardstown, Kentucky,

Recipe courtesy of Gary's Pantry of Recipes

Makes: 8 servings


2 cups whipping cream

3 ounces milk chocolate, chopped

6 tablespoons sugar

4 egg yolks

1 teaspoon vanilla

3 ounces semisweet or bittersweet chocolate, chopped



In a heavy small saucepan, combine 1 cup of the whipping cream, the milk chocolate, and 3 tablespoons of the sugar. Cook and stir over medium heat about 5 minutes or until mixture comes to a full boil and thickens. 

(If chocolate flecks remain, use a wire whisk to beat mixture until smooth.)

In a medium bowl, beat 2 of the egg yolks with a wire whisk.

Gradually stir all of the hot mixture into the beaten egg yolks; stir in

1/2 teaspoon of the vanilla. If using glass serving containers, cool slightly. Divide chocolate mixture evenly among 8 small glasses, dishes, pot de crème cups, or ramekins. Cover and refrigerate for 2 hours.*

Make the second layer of dessert using the same method with the remaining 1 cup whipping cream, the dark chocolate, the remaining 3 tablespoons sugar, the remaining 2 egg yolks, and the remaining 1/2 teaspoon vanilla. Divide dark chocolate mixture among chilled glasses.

Cover and refrigerate about 4 hours or until firm.  

*Note: To have the darker layer on the bottom, make the layer from Step 3 first and follow with the layer in steps 1 and 2.




Butternut Squash and Bourbon Bisque, submitted by Theresa,  

Recipe courtesy of Gary's Pantry of Recipes

Recipe By: Chef Jean Pierre -

Serving Size: 6


4 pounds butternut squash -- 1-2 about 4 lbs

1 teaspoon extra-virgin olive oil

1 cup leeks - diced

1 cup onions - diced

1/2 teaspoon cumin

2 tablespoons garlic - chopped

2 tablespoons ginger

1/4 teaspoon ground nutmeg

2 tablespoons maple syrup

2 tablespoons soy sauce

1/4 cup bourbon

1/2 cup dry sherry

5 cups chicken stock

3/4 cup evaporated skim milk

dash salt and pepper - to taste

2 tablespoons cornstarch - diluted in 2 Tbsp. of water


Heat the oven to 375 degrees.

With a sharp knife, prick the squash in several places to allow air to

escape while it cooks (otherwise, it could burst!), place the squash in a

baking dish lined with foil and roast for about 90 minutes, until the squash is soft when you push on it. Let it cool for 30 minutes, so it is easier to handle, then peel, seed, and remove strings. Cut the roasted squash into 1-inch pieces, or scoop meat out with a spoon.

In a heavy soup kettle, heat the olive oil and add the onions.

Cook until LIGHT golden brown and add the leeks and cumin.

Cook for 2 minutes and add the garlic and ginger.

When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry and nutmeg.

Add the squash and chicken stock and bring to a boil.

Lower the heat and cook gently for 15 minutes.

Using a hand held blender (or a regular blender), puree the soup until very smooth. Add the milk, salt and pepper.

Cook for 2 minutes but do NOT bring to a boil. Add cornstarch and serve in soup plates.

Note:  You may compliment this soup with garlic and parmesan cheese croutons and a dollop of no-fat sour cream.


{2}       Cheesecake Crescent Rollssubmitted by Jodi in Jackson, MO,


2 cans Pillsbury® Crescent rolls

2 pkg. (8 oz. each) cream cheese, softened

1-1/2 tsp. vanilla extract

1/4 cup butter or margarine, melted

garnishes: cinnamon, sugar


Heat oven to 350ºF (175ºC). Unroll, spread, 1 can Crescent rolls 

on bottom of a 9 x 13" baking pan (or 8 x 8" to make half a batch).

Combine softened cream cheese, 1 cup sugar, vanilla.  

Spread over crescent roll layer.  

Unroll, layer rest of crescent rolls over cream cheese layer.  

Melt butter, spread over top of crescent rolls.  

Sprinkle generously with cinnamon, sugar.  

Bake 20 - 30 minutes until bubbly, slightly browned.  

Drizzle with a little honey, if desired.  

Let cool a bit, slice, eat.  

Makes 12 servings 




Pumpkin Fritters, submitted by Jodi in Jackson, MO, 



1 cup each: pumpkin, cooked, puréed; flour 

2 tsp. baking powder 

2 tbsp. confectioners' sugar 

1 egg 

1/4 cup milk 

1 pinch: salt 

enough: oil, for deep frying


Caramel Sauce:

3/4 cup sugar

1 cup cream

1 tsp. vanilla extract

3 tbsp. butter or margarine

1/2 cup golden syrup

1 tsp. sea salt flakes


Fritters:  Combine all ingredients, mix until a smooth batter forms.  

Heat oil in a medium saucepan.  

Fry spoonfuls of batter until golden brown, cooked throughout, about 2 - 3 minutes.  

Remove from oil, allow to drain on kitchen paper.  

Continue until all fritters are cooked.  

Caramel Sauce:  Combine all ingredients in a medium sauce-pan, allow to cook over medium heat 10 - 15 minutes, until sauce is thick, glossy.  Pour syrup over fritters; serve.   


{3}     Vinegar Cucumbers, submitted by Betty Richling,   

1/4 c vinegar

1 Tbsp lemon juice

1/2 tsp celery seed

2 Tbsp sugar

1 tsp salt

1/8 tsp pepper

1/4 tsp Accent (MSG)

1/4 cup onion (chopped or sliced)

2 tbsp fresh chopped parsley (less if dried)

3 medium cucumbers, sliced thin


Mix all except cucumbers.  Then add cucumbers, chill.  Use a bowl with a tight-fitting lid.  Flip to coat.  Flip before serving.


{4}   Panini for the Peanut Butter & Banana Lover, submitted by 

Gary Birdsall in San Antonio, Texas,

Prep Time: 6 minutes, Total Time: 10 minutes.

Serves: 1, Yield: 1 panini


2 slices whole wheat bread (any bread of your choice, actually I can imagine it being tasty on cinnamon-raisin) or 1 small pita bread

1 1/2-2 tablespoons natural-style peanut butter

1 medium banana (I like mine a little bit green)

1/2 tablespoon raisins

1/2 tablespoon dried cranberries ( see note)

1 dash cinnamon (can omit, but it's really tasty!) (optional)

margarine (optional)



Preheat a small nonstick pan on medium, or a regular pan if you plan to coat the bread with margarine. 

I never use margarine. A nonstick pan alone will make you a lovely crispy sandwich.

If using bread, spread the peanut butter on one slice. 

If using the pita, spread on half of one side so that it can be folded in half around the fillings.

Sprinkle on the cinnamon, if using. 

Slice the banana and arrange in a layer on top of the peanut butter.

Stick the dried fruit in the spaces between banana slices, and either place the other slice of bread on top or fold your pita in half.

Fry on one side until preferred level of golden brown-ness is reached. Flip and repeat- the second side never takes as long. By the way, grilling a pita may seem tricky at first. The key is to FIRST fry the side you folded over, and press the pita gently with a spatula, fork, etc. 

This will let the banana "melt" and stick to the folded-over side, so your pita's not trying to open on you.

Note: experiment with different types of dried fruit, or just raisins. Almond butter is also great in this sandwich. Have fun! 


Gooey Pecan Twists, submitted by Gary Birdsall in San Antonio, Texas,

Makes 24 twists


1/2 cup warm water (105 degree F to 115 degree F) 

2 packages active dry yeast 

1 cup milk 

1 cup sugar 

6 tablespoons butter or margarine 

1/2 teaspoon salt 

6 to 6-1/2 cups all-purpose flour 

3 beaten eggs 

2/3 cup chopped pecans 

1/2 cup packed brown sugar 

1/3 cup sifted powdered sugar 

1 teaspoon ground cinnamon 

1/4 cup butter or margarine, melted 

1 recipe Powdered Sugar Glaze (see recipe below) 



In a large mixing bowl, stir together water and active dry yeast. 

Set aside for 5 to 10 minutes or until mixture is foamy.  

Meanwhile, in a saucepan, heat and stir sugar, milk, the 6 

tablespoons butter, and the salt until warm (120 degree F to 130 degree F) and butter almost melts.  

Add about half of the flour, the milk mixture, and eggs to yeast 

mixture. Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. 

Beat on high speed for 3 minutes. 

Using a spoon, stir in as much of the remaining flour as you can.  

Turn dough out onto a lightly floured surface. 

Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). 

Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until double 

(about 1 hour).  

For filling, in a bowl, stir together pecans, brown sugar, powdered 

sugar, and cinnamon. Set aside.  

Punch dough down. Divide into fourths. 

Working with 2 portions at a time, roll each into a 12x9-inch rectangle. Brush one dough rectangle with half of the melted butter; sprinkle with half of the filling. 

Place second dough rectangle on top of first. 

Moisten and pinch edges together. 

Cut stack crosswise into 1-inch slices.  

To shape, twist each strip a few times and tie in a loose knot, 

leaving 2 long ends. Tuck top end under roll. 

Bring bottom end up and tuck into center of roll. 

Place on a greased baking sheet. 

Repeat with remaining dough, melted butter and filling. 

Cover; let rise until double (50 minutes).  

Bake in a 375 degree F oven for 15 minutes or until rolls are golden. 

Prepare Powdered Sugar Glaze. 

Drizzle or brush rolls with glaze while still warm. 

Powdered Sugar Glaze: In a bowl, combine 1-1/2 cups sifted powdered sugar and 1 teaspoon vanilla. 

Stir in enough milk (about 2 tablespoons) for a glaze.  


{5}    Chicken Salad, submitted by Linda Wright on Long Island, New York, 

4 Tablespoons plain Greek yogurt

1 tsp Dijon mustard

1/4 tsp onion powder

1/4 tsp salt

1/4 tsp pepper

2 tablespoons dried cranberries

3 tablespoons chopped pecans

2 diced Granny Smith apples

10-16 oz cooked chicken, chopped

baby spinach leaves, optional

4 croissants or soft dinner rolls, optional


Mix everything together and serve on the bread.  

Or in a bowl.  Can use canned chicken or rotisserie chicken. 


{6}       Loaded Cauliflower, submitted by Karen G. in Markleville, IN,  

2 lbs cauliflower florets

8 oz shredded sharp cheddar cheese, divided

8 oz shredded Monterey Jack cheese, divided

8 oz block cream cheese, softened

4 tablespoons heavy cream

2 bunches green onions, sliced (1 1/2 cups)

6 sliced bacon, cooked and crumbled

1 clove garlic, grated

Salt & pepper to taste



Preheat oven to 350 degrees

Steam cauliflower florets until tender

While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream

Stir in sliced green onions, chopped bacon, and garlic

Set aside

Drain any liquid from steamed cauliflower and add to cheese mixture

Stir cauliflower and cheese mixture together

Taste for seasoning, and add as necessary

If you want a finer texture, give a few mashes with the potato masher.

Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese

Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.


 {7}     Zucchini Fritters with  Tzatziki, submitted by Laurel in Australia,

serves 4 - makes 8 fritters

An ideal start to any meal, these zucchini fritters are light, fresh and delicious!


Vegetable oil, to deep-fry

Panko breadcrumbs, to coat

Dill sprigs and lemon wedges, to serve



400g zucchini, coarsely grated (ABOUT 14 oz.)

1 tsp salt

1 onion, finely chopped

1 garlic clove, crushed

100g firm feta, crumbled (3-1/2 oz.)

1/4 cup finely chopped parsley

1 Tbsp. finely chopped dill

2 Tbsp. finely grated lemon zest

1 egg, lightly beaten

1 Tbsp. ouzo liqueur (optional)

25g fresh breadcrumbs (ABOUT 1 oz)



1 Lebanese cucumber, seeded, grated

1/4 tsp salt

1 Lebanese cucumber, seeded, cut into 1cm pieces

500g Greek-style yoghurt (ABOUT 16-18 oz.)

1 garlic clove, crushed

2-1/2 Tbsp. extra virgin olive oil

2 Tbsp. lemon juice



To make fritters, place zucchini in a large sieve. Sprinkle with salt and toss to combine. Stand over a bowl or sink for 20 minutes.

Meanwhile, to make tzatziki, place grated cucumber in a sieve. Sprinkle with salt and toss to combine. Stand over a bowl or sink for 10 minutes. Press down to extract as much water as possible.

Place grated cucumber in a bowl with remaining ingredients. Stir to combine. Cover and refrigerate until needed.

Place zucchini in a piece of muslin or a clean tea towel and squeeze out excess liquid.

Transfer zucchini to a large bowl. Add onion and garlic. Using your hands, mix well to combine. Add feta, parsley, dill and lemon zest. Season with pepper. Mix to combine. Mix in combined egg and ouzo (if using). Add breadcrumbs and mix to combine.

Divide mixture into 8 portions. Firmly roll each portion into 

a compact oval. 

Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Roll each fritter in breadcrumbs to coat. Gently drop fritters into the oil and fry for 5-6 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Lightly season with salt. 

Divide fritters among serving plates and garnish with dill. Add tzatziki and serve with lemon wedges to the side.


For an extra rich, creamy tzatziki, strain the yoghurt before mixing. To do this, sit a muslin-lined sieve over a bowl and pour in yoghurt. Refrigerate overnight to drain.


{8}      Johnny Sanchez Yucatan Shrimp, submitted by Vicki in Sarasota

In a small bowl, combine 1/2 cup rice vinegar, 1 tsp sugar and  tsp salt; stir to dissolve sugar & salt.  Stir in 1 thinly sliced small red onion; let stand 1 hour to pickle the onion.  

Preheat broiler.  Place 1 habanero chile on a small baking sheet.  Broil 5 minutes or until skin is charred.  

Set aside until cool enough to handle.  

Remove stem.  Fill a large pot with water.  

Add 1 1/2 Tbsp salt, 1/2 tsp coriander seeds and 1 bay leaf.  

Halve and squeeze juice of 2 limes and 2 oranges into pot.  

Bring to a boil.  Fill a large bowl with ice water.  

Add 1 1/2 lb peeled and deveined shrimp to boiling water.  Cook 2 minutes.  

Transfer shrimp to ice water.  Drain and dice shrimp. 

In a blender, combine the broiled habanero, 1/2 cup canned coconut milk, 1 /4 cup rice vinegar and juice of 1 lime.  Puree until smooth.  In a large bowl, mix shrimp w/ the coconut mixture, 2 tbsp chopped cilantro, 1 tbsp olive oil and salt to taste.  Cut 1 lime into 6 wedges.  Serve shrimp garnished w/ chopped chives, pickles onions, additional chopped cilantro and the lime wedges. 

Serves 4. 

PARADE magazine Sunday June 4, 2017


{9}     Martha Stewart Dinner Rolls, submitted by Muriel,  

Recipe By: Martha Stewart

Yield: 30 buns


1/4 cup warm water, 115 degrees

2 packets 1/4 ounce each active dry yeast

1 1/2 cups warm whole milk, 115 degrees

1/2 cup unsalted butter, 1 stick melted

1/4 cup sugar

2 1/4 teaspoons salt

2  eggs, for dough

1 eggs, to  brush on buns before oven

6 cups flour, to 6 1/2 cups



Place water in a small bowl, sprinkle with yeast and let stand until foamy, about 5 minutes.  

I skip this step, cause I use instant yeast.

In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs.  

Whisk in yeast mixture.

Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft shaggy dough 

(if necessary, add up to 1/2 cup more flour).  

Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes; 

let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.  

I used my mixer to knead it.

Butter 2 13 x 9 baking pans.  

Divide dough in half.  

Roll each half. into a  15 inch rope, cut each oops into 15 1" pieces. 

Press each piece into a disk, then shape into a ball.  

Arrange dough balls in prepared pans.  

(To make ahead:  wrap pans well, and freeze, up to 2 months.)  

Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, 

about 1 1/4 hours (2 hours more if frozen.)

Preheat oven to 375 degrees, with racks in upper and lower thirds.  

In a small bowl, beat remaining egg until blended; brush onto rolls.  

Bake until golden brown, about 20 minutes, rotating pans back to from and top to bottom halfway 

through.  Let rolls cool for 15 minutes before serving.

This makes a lot of rolls.  It's the most unctuous dough.  

My sisters words were you just want to pet it.  She's not kidding.  

Easy to do and delicious.  

About 3 hours start to finish.  I'll definitely make these again.  

One of the best rolls I've ever made.


{10}     Roasted Sweet Potatoes, submitted by John in New York

3 Sweet potatoes, peeled and cut into bite size cubes

2 tsp olive oil

1 Tbsp. butter...

1 Tbsp. of brown sugar (organic)

1 tsp of ground cinnamon

1/4 tsp of ground nutmeg

Pinch of ground ginger

Sea salt, to taste


Preheat the oven to 350 degrees.

Coat a small baking dish with cooking spray.

Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.

Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.

Add more sugar or cinnamon if desired.

Toss to coat evenly.

Bake in the oven for 60 minutes.

Stir the sweet potatoes once or twice during roasting.


{11}      Classic Baked Ziti, submitted by Claudette in CA

1 lb lean ground beef

1 cup onion, chopped

2 garlic cloves, minced

1 (32 ounce) jar meatless sauce

1 cup chicken broth

1 teaspoon dried oregano leaves

1 (16 ounce) package ziti pasta, cooked and drained

shredded mozzarella cheese

1 cup grated parmesan cheese


Preheat oven to 350 degrees F.

In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently.

Stir in spaghetti sauce, chicken broth, and oregano.

Reduce heat and simmer for 10 minutes.

Stir 1 cup of the sauce into the cooked ziti noodles.

Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish.

Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.

Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.

Cover and bake 20 minutes.

Sprinkle with remaining mozzarella and Parmesan cheese.

Return to oven and bake uncovered for 10 minutes or until heated through.


{12}     Charleston Yellow Squash Casserole, submitted by Pam in Kentucky

2 lbs yellow squash, sliced

2 cups chopped onions

2 teaspoons salt

1 teaspoon black pepper

1/2 teaspoon ground nutmeg ( do not omit this secret ingredient)

4 ounces sharp cheddar cheese, grated ( 1 cup)

4 ounces cheddar cheese (1 cup) or 4 ounces cheddar cheese, grated ( 1 cup)

1 cup milk

1/2 cup egg substitute (Egg Beaters) or 2 whole eggs

16 saltine crackers or 16 Ritz crackers, crushed

1/2 teaspoon paprika


Mix cheeses together and set aside.

Steam squash and onions for 10 minutes or until tender.


Add 1-3/4 cups of cheeses and all other ingredients (except paprika) together.

Pour into a 2-quart casserole dish (9x13x2-inch).

Sprinkle remaining cheese on top.

Just before baking, sprinkle top with paprika, and bake at 350 degrees for 45 minutes or until slightly browned on top.

***This freezes beautifully.

Defrost/thaw before baking.


{13}      Breakfast Casserole, submitted by Angie in Kentucky


2 cups dry chicken stove top stuffing mix (from the canister)

2 cups milk

1 1⁄2 cups cubed ham (or use Bob Evans Sausage, cooked, drained well, and crumbled)

6 eggs, beaten

1 cup cheddar cheese, shredded

1⁄2 teaspoon salt


Preheat oven to 350 degrees Fahrenheit.

Lightly grease a 9 x 12 baking dish.

Mix all the ingredients together.

Pour into prepared baking dish.

Bake for about 45 to 50 minutes or until set.


{14}      Old Fashioned Goulash, submitted by Harold in New York

1 1/2 lbs of ground beef

1 can of petite diced tomatoes

1 diced yellow onion

1 lb of rotini or macaroni noodles

1 can of corn drained (Optional)

Chili Powder (To taste Preference)


Brown burger and onion in skillet. 

When cooked place all other ingredients in pan and add enough 

water to cook the noodles in. 

Use chili powder to your taste preference. 

I use quite a bit of it myself. Simmer with a lid on till noodles are cooked through.


{15}      Fried Apples, submitted by Sam in Colorado

6 -8 apples, peeled, cored and sliced...

1 tablespoon butter

1⁄3 cup Splenda brown sugar blend

1 1⁄2 teaspoons cinnamon (to taste)

1⁄2 teaspoon nutmeg (optional)


Melt butter in skillet, add the sliced apples; I add a little water, cover and cook for about 10 minutes.

Add brown sugar Splenda, cinnamon, nutmeg if using, stir & cover, cook about 5 minutes.


{16}     Ham Rolls, submitted by Lin in Piney Woods of East Texas, 

6 slices thick boiled ham

fresh asparagus or canned

1 1/2 cups white sauce

1 cup bread crumbs sautéed in butter


Place 3 or 4 spears on each ham slice and roll

place seam side down.  Top with crumbs and

bake at 350 for 25 minutes.


{17}       Chocolate Chip Cookies, submitted by Pam in Clifton, New Jersey,

67 calorie delights! Makes 24 cookies


1/3 cup stick butter or margarine, softened

1 egg

1 tsp vanilla

1/3 cup artificial sweetener

1/3 cup firmly packed light brown sugar

3/4 cup all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup semi-sweet chocolate chips or mini chocolate chips



Beat butter with electric mixer until fluffy.

Beat in egg and vanilla until blended.

Mix in sweetener and brown sugar until combined.

Combine flour, baking soda, and salt.

Mix into butter mixture until well blended.

Stir in chocolate chips.

Drop dough by rounded teaspoons on ungreased baking sheet.

Bake in preheated 350°F oven 8 to 1 0 minutes or until light golden color.

Remove from baking sheet and cool completely on wire rack.


{18}      Easy Tuna Macaroni Salad, submitted by SunDance in Sterling, VA,

1 package (7 oz) elbow macaroni 

1/2 cup frozen green peas, thawed

1 can (9 oz) tuna, drained 

1 cup mayonnaise or salad dressing

1 cup shredded Cheddar cheese (4 oz), if desired 

1/4 cup sweet pickle relish, if desired 

2 teaspoons lemon juice 

3/4 teaspoon salt 

1/4 teaspoon pepper 

1 medium stalk celery, chopped (1/2 cup) 

1 small onion, chopped (1/4 cup) 


Cook macaroni as directed on package, adding peas for last 4 to 6 minutes of cooking; rinse with cold water and drain. 

In large bowl, mix macaroni, peas and remaining ingredients. 

Cover and refrigerate at least 1 hour to blend flavors.


{19}     Chef John's Crab Cakes, submitted by Sally in Idaho,

"These are what crab cakes are supposed to be like.   

They are basically a fried lump of crabmeat, held together with a minimum of filler.   Delicious!"

8 saltine crackers, finely crushed          

2 Tbsp. mayonnaise        

1/2 tsp Dijon mustard

1/2 tsp seafood seasoning (such as Old Bay)        

1/4 tsp Worcestershire sauce

1 egg, beaten      

salt to taste        

1 pinch cayenne pepper (optional)

1 lb fresh crabmeat, well drained         

1/4 cup dry bread crumbs        

2 Tbsp. butter


Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt,

and cayenne pepper in a large bowl.   

Stir in crabmeat until mixture is combined but still chunky. 

Cover and refrigerate for 1 hour.

Sprinkle breadcrumbs on a plate.   

Shape chilled crab mixture into 4 small thick patties; coat

completely with bread crumbs.

Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.


{20}    Cheese Soufflés with Herb Salad, submitted by Diane in Bucks County, PA,


2 tsp. unsalted butter, softened

8 tsp. finely grated Parmigiano-Reggiano cheese

2 1/2 Tbsp. all-purpose flour

1/8 tsp. each of nutmeg, red pepper and black pepper

1/2 cup plus 2 Tbsp. fat-free milk

2 Tbsp. dry white wine

1/4 tsp. kosher salt (optional)

2 ounces (about 1/2 cup) cave-aged Gruyere cheese, shredded

4 large eggs, separate egg yolks from egg whites



4 tsp. extra-virgin olive oil

4 tsp. white balsamic vinegar

1/4 tsp. kosher salt (optional)

1/4 tsp. ground black pepper

4 cups baby arugula

2 Tbsp. Italian seasoning


Preheat oven to 400 degrees F. For soufflés, coat 4 soufflé dishes 

evenly with 1/4 butter. 

Sprinkle each soufflé dish with 2 tsp Parmigiano-Reggiano cheese, 

tilting to coat sides and bottom. 

Combine flour and add nutmeg, red & black peppers in a small saucepan over medium heat. 

Gradually add milk and white wine, stirring with a whisk until smooth. 

Cook for 4 minutes or until mixture is thick and bubbly, stirring constantly. 

Remove from heat. 

Add salt (optional) and Gruyere cheese; stir until cheese melts. 

Spoon the mixture into a large bowl, and let stand for 5 minutes. 

Stir in 2 egg yolks (refrigerate other 2 egg yolks for future use.) 

Place 4 egg whites in a large bowl with mixer or food processor; beat at high speed until medium peaks form (do not over beat.) 

Gently stir in 1/4 of egg whites into egg-yolk mixture; gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. 

Place dishes on a baking sheet, and place in 400-degree F. oven. 

Immediately reduce oven temperature to 375 degrees F. and bake for 17 minutes or until puffy and golden. 

While soufflés are cooking, prepare salad, Combine olive oil, vinegar, salt  (optional), and black pepper in a large bowl, stirring well with a whisk. 

Add arugula and Italian seasoning; toss to coat. Serve with soufflés. 

Serves 4: 1 soufflé and 1 1/2 cup salad.


{21}     The "bestest" toast whatever, submitted by Sherril Gerard in Santa Ana, CA,

WE LOVE AVACADOES, and have a fantastic tree that really produces, but sometimes they can get boring just cutting them in half and serving with mayo, so I got experimental. 

This is our favorite breakfast toast.

1 avocado, mashed

2 strips of bacon, cut to tiny strips and fried

1 tsp. bacon drippings

1 chopped green onion

1-2 tsp. salsa

dash of salt 

1 squeeze of lemon (optional)


Smash all together and spread on warm toast.

Then top with fresh ground black pepper to taste and serve.

(great with scrambled eggs)


{22}      Buffet Tuna Platter, submitted by Freddie in San Antonio, Texas, 

Yield:  6 servings


3/4 cup Extra virgin olive oil

1/4 cup Balsamic

1 teaspoon Dried parsley flakes

1/2 teaspoon Dried dill weed

1/4 teaspoon Garlic powder

1/4 teaspoon Dried basil leaves

1/4 teaspoon Dried oregano

1/2 teaspoon Salt



1 can French-style green beans, 14 - 15 oz can -- drained

6 ounces spaghetti -- cooked, drained, cooled & chopped

2 cans Imported Italian tuna packed in oil -- or jars

12 cherry tomatoes

1 14 oz can  Artichoke hearts -- drained & quartered

1/3 cup Ripe olives -- slice

1 bunch Curley parsley -- stemmed

1 16 inch Serving platter, any shape, pretty


DRESSING-Combine all ingredients in jar and shake well. 

SALAD-Place tuna in center of platter. 

Mix chopped spaghetti with French-cut beans and arrange around tuna. 

Place tomato wedges alternately with artichokes around the edge of the platter. 

Sprinkle with olives and pour dressing over salad..

Rinse stemmed parsley in ice water to make the color vibrant and crisp it up.  Tuck the parsley all around the outside edge of  the platter.


I've made this many times and it's always a hit.   

 6-15-17.  I used a  large, pretty torte pan because the rimmed edge keeps it together better,

7-25-13.  I made this on Nanna's 1930s cut glass platter.    

NOTES : *I've done this for buffets on crystal and on white china.  

It would also be pretty on silver or pewter.  

I did it again 5/31/02 doubling the recipe and using balsamic vinegar.  

I used  regular tomatoes but only one can of artichoke hearts.  

Such a good recipe! and so nice on a buffet!  F.J.


{23}       Yummiest Pot Roast with Roots (Crockpot), submitted by Karen Gardner in Sheridan, Wyoming, 

2 Tbsp. olive oil, or more as needed

1/2 cup finely diced carrot

1/2 cup finely diced celery, including some leaves

1/2 cup finely diced turnip

1/2 cup finely diced onion

1 3-pound boneless chuck roast, trimmed of as much fat as possible

   And blotted dry

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup dry red wine

3/4 cup water


In a large, heavy skillet, heat 1 Tbsp. of the oil over medium-high heat.

Add the carrot, celery, turnip and onion, and cook, stirring a few

Times, until softened, about 5 minutes.

Heat the remaining 1 Tbsp. of oil in the skillet over medium-high heat.

Add the pot roast and brown well on the first side.  This will take 2

Or 3 minutes if the pan is really hot, a bit longer if not.  If the meat

Is very lean or your pan does not have a nonstick finish, add a bit

More oil before turning with tongs to allow the second side to

Brown.  Season it with the salt and pepper and place in the Crockpot

On top of the vegetables.  Pour the wine into the skillet and bring to

A boil, scraping up any browned bits stuck to the pan.  When the

Wine has reduced to a syrupy consistency, in 1 or 2 minutes, pour it

Over the meat.  Add the water to the skillet and allow to come to a

Full boil.  Pour over the meat, cover, and cook on LOW for 8 to 9



To serve, transfer the meat to a cutting board, scraping any clinging

Vegetable bits back into the Crockpot.  Pour the vegetables and

Liquid through a mesh strainer set over a bowl.  Use the back of a

Spoon to press hard on the vegetables, extracting as much liquid as

Possible; discard the vegetables.  Allow this liquid, or gravy, to

Settle for a few moments so that the fat rises to the surface.  Skim

Off as much of it as possible from the gravy.  Slice the pot roast

Against the grain.  Serve it with the gravy.

Makes 4 to 6 servings.


{24}     BBQ Beans, submitted by Rosemarie in rural Kansas City

1 16 oz can lima beans, drained of half liquid

1 16 oz can kidney beans, half drained

1 16 oz can butter beans, half drained

1 or 2 15 oz cans pork and beans, undrained

1 15 oz can garbanzo beans

1 Cup brown sugar

1 medium onion, diced

8 strips of bacon, cooked and crumbled

2 tsp mustard - Dijon if you have


Mix all ingredients

Bake at 325 for about 2 hours, until nice and bubbly

Cool and refrigerate until needed and then warm up - it's good cold, too.

I like to make at least a day ahead so the flavors blend and also so I can take off any fat from the bacon.

This recipe is great because you can add more cans of beans or change beans to your liking.

Got this somewhere on the internet many years ago and it's been a favorite ever since

Hope you all enjoy

And Happy 4th of July to all



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