Misc. Recipes

Sourdough Oatmeal Cinnamon Raisin Bread

1 pkg. yeast
1 T. salt
5 T. melted butter
1 c. starter
1 1/2 t. baking soda
4 t. cinnamon
5-6 c. flour
2 c. warm water
2 T. molasses
1 1/2 c. oatmeal
1/2 c. sugar
1 1/2 c. raisins
oil
Warm water to just hotter than it is comfortable to keep your finger in. Mix yeast, salt, and 2 1/2 c. flour. Add hot water and mix on high 2 minutes. Stir in 3 T. melted butter, molasses, starter, oats, and baking soda. Add 2 c. flour and knead 8-10 minutes. Let rise until double (1 hour). Knead 2 minutes and divide in half. Roll a rectangle 9 x 12 in. Brush with 2 T. melted butter. Sprinkle with sugar and cinnamon; spread raisins in single layer. Roll and pinch seam. Brush with oil. Let rise until double (1 hour). Bake 400º 35-40 minutes.

Veggie Cakes

2 cups grated zucchini
2 large eggs -- beaten
1 cup fine dry breadcrumbs
3 green onions -- chopped
2 teaspoons Old Bay seasoning
1 teaspoon mayonnaise
vegetable oil
tartar sauce
Drain zucchini, pressing between layers of paper towels. Combine zucchini and next 5 ingredients in a bowl. Shape mixture into 8 patties (mixture will be soft). Pour oil to depth of 1/2 inch into a large heavy skillet. Fry patties in hot oil over medium-high heat 2 minutes on each side. Drain on paper towels; serve with tartar sauce. (Makes 8)

Taco Dip

1 can (9 ounces) bean dip
4 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon taco seasoning mix
1 garlic clove, pressed
1/4 cup (1 ounce) shredded cheddar cheese
1/2 medium tomato, seeded and diced (about (1/2 cup)
1 green onions with tops, thinly sliced
1/4 cup pitted ripe olives, sliced
1 tablespoon finely chopped cilantro or parsley
Additional sour cream (optional)
Preheat oven to 350ºF. Spread bean dip over bottom of a small oven-proof casserole. Combine cream cheese, sour cream, taco seasoning mix and garlic , mix well.
Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top. Bake 15-20 minutes or until cheese is melted.
Dice tomato and thinly slice green onions. Slice olives. Chop. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve Tortilla Chips, if desired.

Southern Fried Catfish

8 (5 to 6 ounce) catfish fillets - skin removed
Salt
Old Bay seasoning
4 cups all-purpose flour
1 cup cornmeal
Oil - for frying
Heat a fryer or a deep pot halfway filled with oil to 350 degrees F.
Sprinkle both sides of each catfish with salt and Old Bay seasoning.
In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels. Yield: 4 servings

One-Dish Chicken ‘N Broccoli Bake

3 c. Shredded cheddar cheese
1 1/2 c. cut-up cooked chicken
2/3 c. chopped onion
1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
1 1/3 c. milk
3 eggs
3/4 c. Bisquick baking mix
3/4 t. salt
1/4 t. pepper
Heat oven to 400º F. Mix 2 cups of the cheese, the chicken, onion and broccoli in greased pie plate 10”x1-1/2”. Beat remaining ingredients except cheese until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate.
Bake until knife inserted in center comes out clean, 25 to 35 minutes. Top with remaining cheese. Bake just until melted, 1 to 2 minutes.

Make-Ahead Gravy

Make this gravy a day in advance and reheat it while the turkey rests. Look for packaged turkey wings in the butcher’s case at the store.
Preheat oven to 375 F.
Roast in a large ovenproof saute pan for 1 1/4 hours:
3 ribs celery, chopped
2 carrots, chopped
1 large onion, cut into wedges
4 garlic cloves, smashed
3 lb. turkey wing pieces (can cut them off the turkey you plan to roast!)
Add 2 cups chicken broth and roast an additional 45 minutes. Transfer pan to the stovetop, add 2 more cups of chicken broth and 4 cups water, and bring to a boil. Reduce heat and simmer 1 hour, or until liquid is reduced to about 4 cups. Remove and reserve wing pieces, then strain and defat stock, discarding vegetables. When wings are cool enough to handle, remove the meat from them and chop.
Combine:
1 cup whole milk
6 T. all-purpose flour
Bring stock to a boil in the pan. Whisk in slurry and simmer 5 minutes.
Add the chopped turkey and salt and pepper to taste.

Tomato/Basil Cheese Spread

1/2 cup oil-packed sun-dried tomatoes
1/4 cup basil leaves
8 ounces cream cheese
Place sun-dried tomatoes in the work bowl of a food processor; pulse until coarsely ground. Add basil; pulse until finely ground. Add cream cheese; process until well-mixed. Transfer to a serving bowl or storage container

Crab Cakes

1 cup fresh white bread crumbs
2 tablespoons olive oil
3 tablespoons half-and-half
1 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon Tabasco pepper sauce
 Juice of 1 lemon
2 teaspoons freshly-cracked black pepper
1 pound cooked crabmeat
2 eggs - separated
3 tablespoons finely-grated horseradish
3/4 cup cream sauce
 Salt - to taste
 Clarified butter
 Lemon wedges
Soak the breadcrumbs in the olive oil and half-and-half. In a small bowl, combine the mustard, paprika, Tabasco, lemon juice, and pepper; mix thoroughly. In a large bowl, combine the crabmeat, egg yolks, horseradish, cream sauce, soaked breadcrumbs, salt, and mustard mixture and mix well. Taste and adjust seasoning if necessary.
In a small, dry, clean bowl, whip the egg whites to soft peaks. Fold them into the crab mixture. Form the crab mixture into twelve small cakes.
Heat a non-stick skillet or griddle to 350 degrees with just enough clarified butter to film the bottom. Fry the crabcakes until they are golden brown on each side and heated through, approximately 3 minutes per side.
Serve the crab cakes with “Ancho Chili Remoulade” (see recipe) and garnish with a lemon wedge. Print this post