Zucchini Bread

 2 Cups of Sugar

3 Eggs

1 Cup oil

2 Cups zucchini, peeled and grated

3 Cups Flour

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 Cup of milk

1 teaspoon vanilla extract

1/3 cups chopped nuts

Raisins ( optional )

Blend by hand the sugar and eggs, and oil . Stir in zucchini.

Add the remaining ingredients, except nuts. Blend thoroughly, then fold in nuts and raisins. Pour into greased and floured loaf pans  (2). Bake at 325 degrees for 60-65 minutes. Test with a toothpick. 

                                                   

                                                  

 

 

Sunflower Salad

 1 cup shredded carrots

1 cup diced celery

1/4 cup chopped onion

1 cup rotisserie chicken

1/2 cup Dukes mayonnaise

1 teaspoon mustard

2 teaspoons vinegar

** shoestring potato sticks, see below.

Mix first 4 ingredients; combine next 3. Mix together.

just before serving, add 1/2 can shoestring potato sticks. Sprinkle with 2/3 cup sunflower seeds. 

This salad hits all my notes! savory, crunchy, flavorful and mostly " easy". Try it this summer when you are asked to bring a dish!

                                       

   

Imperial Cod Fish Filets

 4 Cod fish filets

1 t. Old Bay seasoning

1 egg

1/2 cup Dukes mayonnaise

1/4 cup green pepper chopped

4 pimiento stuffed olives, chopped

1/2 t. dry mustard

1/2 t salt

1/8 t white pepper

Place cleaned  filets in a baking dish with 1/4 cup of water. Sprinkle with the seafood seasoning.

Beat egg and mayo and remaining ingredients and spread over the fish. a crumble topping of your choice may be sprinkled over top, like panko, cornflakes, bread crumbs etc.

Bake at 350 for 30 minutes. 

Enjoy!

Just one of many !

                           

 

                          

Crab Cheesecake

 Crust:

1 cup crushed Ritz-type crackers

3 T melted butter

Make cracker crust to line bottom of a 9-in springform pan. Bake 10 minutes at 350. Then reset oven to 325.

Filling:

2 80z. pack cream cheese

1/4 cup sour cream

3 medium eggs

Use a hand mixer to beat until fluffy, then add the following to this mixture:

1 t lemon juice

1/2 t Old Bay seasoning 

1/8 t black pepper

2 t grated onion

1 shake of tabasco

Once mixed, add 1 cup of regular crab meat, again mix well.

Pour into cooled crust. Bake 50 minutes at 325 until cake is set. Remove from oven. Run a knife around edge loosening the cake. Cool on wire rack. Remove sides of pan. Spread the cake with 1/2 cup of sour cream. 

This can be served warm for a brunch serving 6, or served cold and spread on crackers as a canape for 12 or more.

                                                                            

Spinach Stuffed Mushrooms

 12 Medium sized Portobello mushrooms

1 10 oz. package of frozen spinach souffle, thawed

1/3 cup grated Parmesan cheese

Wipe mushrooms with a damp towel; remove stems . 

In a small bowl mix the thawed spinach souffle and cheese. Spoon the mixture into the mushroom caps.

Bake at 350 for 8- 10 minutes or just until warm all the way through. 

Crab Biscuits

 This recipe makes 80 hors d'ouevres. Great way to stretch a pound of crab meat. I use " special " crab meat in this recipe, not the lump as pictured. 

2 packages of refrigerated biscuit dough ( 10 oz size)

1 pound of crab meat

1/2 cup mayonnaise ( I always use Duke's)

2 teaspoons prepared mustard

10 slices of American Cheese

Cut biscuit dough into quarters. Bake according to package instructions. 

Meanwhile remove cartilage and shells if any from the crab meat.

add mayo and mustard to crabmeat and mix well.

Once biscuits  are done, and cooled, slice each little biscuit lengthwise, 3/4 of the way through; open gently and fill with about 1/2 teaspoon of crab mixture 

Cut each slice of cheese into eights. Tob each biscuit with a piece of cheese. Arrange biscuits  on a cookie sheet ( nonstick or nonstick foil) Cover with aluminum foil. ( you can do this ahead of time and place in fridge.)

When ready to serve, put covered biscuits in a 250 to 300 degree oven and bake until cheese melts and crab mixture is hot, usually about 20 minutes.

Serve hot!

  

Maryland Crab Bake

Before beginning, have all of your ingredients ready, and equipment.  The crabs will be moving around, so you will need to work fast.    

 2 dozen fresh Maryland Blue Crabs

1 lb raw shrimp

6-8 oz. water

1/3 C lemon juice

1 t Worcestershire sauce

Old Bay seasoning to taste ( I use a level tablespoon to start, usually a little more)

1 whole head of garlic, each clove peeled and cut in half 

1/2 C butter

1/3 fresh Jalapeno pepper sliced 

1 lemon or lime sliced

salt and pepper

5 fresh ears of corn, husks removed

12 "new" potatoes ( red, small, unpeeled)  

Place the potatoes in the bottom of a very large steamer pot. Cut the fresh ears of corn in half and place over the potatoes in an upright position. Rinse off the crabs and place face down as next layers. Top with the shrimp . Over this pour and lemon juice, and sprinkle Worcestershire sauce, Old Bay and garlic over all. Slice butter and place on top. Complete layering with the jalapeno pepper, lemon slices, salt and pepper. Cover pot and boil over high heat for 20 minutes. Turn heat off and allow to set until ready to serve. 

When ready, pour out on a huge platter or in the middle of a picnic table that is covered in paper.  Serve with some ice cold Natty Boh! 

Yum!

Serves 6   

Just a little side story. This recipe has been with us since 1985. When I found it back then, it was listed under Cost $22. Crabs were really cheap then. Now you are lucky of you can find Crabs for $65 a dozen.