1 c. (4 oz.) shredded Monterey Jack
cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers,
drained
1/3 c. mayonnaise
In medium bowl, whisk eggs until blended.
Stir in crab, cheeses, chives and
1/4 cup bread crumbs.
Form heaping tablespoonfuls of crab mixture into 1/4 inch
thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees.
Line baking sheet with paper towels.
In large skillet, heat oil over mediumhigh heat.
In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all.
As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven.
In food
processor, process red peppers with mayonnaise until smooth.
Serve with crab cakes.
12 servings.
155096
CAKE
DOUGHNUTS
2 eggs, beaten
1 c. sugar
1 c. buttermilk
1/3 c. oil
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. nutmeg
3 to 3 1/2 c. flour
Mix and leave in refrigerator overnight (makes easier to handle).
Roll dough
out and cut doughnuts with a cutter.
Place in very hot oil.
Turn doughnuts as soon as they surface.
With hot oil, need to be watched so they won't burn.
155097
GRANDMA'S
FRY
CAKES
1 1/2 c. sugar
3 eggs
3 tbsp. melted butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 c. flour, sifted
1 tsp. vanilla
Beat eggs, add sugar, melted butter, vanilla and buttermilk.
Add dry ingredients, mix well.
Cover.
Store in refrigerator overnight.
Roll dough about 1/2 inch thick, cut out.
Fry in hot lard or shortening until brown. Makes 3 dozen.
155098
BAKED
PANCAKES
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