Saturday, July 31, 2010

Crab cakes

1 pound crab meat
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground chipotle pepper
1/2 small onion, minced
1 T chopped scallions
1 stalk of celery, small diced
1/2 red pepper, small diced
1/2 tablespoon dijon mustard
1 t chopped parsley
1/2 cup breadcrumbs or ritz crackers, crumbled
salt & pepper

Combine all ingredients except the Breadcrumbs. Add crumbs in as close to sautéing as possible so that they crab cakes don’t get too moist from the other ingredients. Form into patties the size of hamburger patties.
Sauté in frying pan over medium-to-high heat in butter or oil, make sure that they are crispy outside but moist and juicy inside.

Sunday, July 25, 2010

One Big, Beautiful Loaf Of Home-Made Bread: Vintage Recipe




3 1/2 – 4 cups All purpose flour
1 packet active dry yeast
2/3 cup warm water
2/3 cup milk, scalded
2 tablespoons sugar
2 teaspoons salt
1 1/2 tablespoons shortening


Tear open dry yeast; pour in bowl with water (use same bowl you mix in). Scald milk in mixing cup, if metal, and add sugar, salt and shortening. Cool quicker by setting in cold water if you wish, and add to yeast.

Then add CERESOTA UNBLEACHED Flour gradually until fairly stiff. Mix with hands until well blended; rub top with your favorite shortening, butter or margarine. Let rise in warm place until about double in bulk. Pound down gently with hands or fist, then form in loaf and place in baking pan well greased. Rub again with shortening and let rise until well over top of pan.

Bake in oven 400 to 425 degrees F. about 30 to 40 minutes. Loaf will sound hollow on top when done.