Recipes Included On This Page Cornmeal Waffles - Joy Of Cooking Crab And Tomato Quesadillas Crab Cakes - Williamsburg Crab Salad With Yogurt Mustard Dressing Cracker Barrel Biscuits Craisin Oatmeal White Chocolate Chunk Cookies Cran-Apple Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cornmeal Waffles - Joy Of Cooking Recipe By : All New All Purpose Joy of Cooking* Serving Size : 8 Preparation Time :0:00 Categories : Pancakes/Waffles Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup cornmeal -- preferably stone ground 2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 2 cups buttermilk 1/4 cup maple syrup 5 tablespoons unsalted butter -- melted 2 large egg yolks -- at room temperature 2 large egg whites Preheat waffle iron. Whisk together in a large bowl the flour, cornmeal, baking powder, salt and baking soda. In another bowl, whisk together the buttermilk, maple syrup and egg yolks. Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Beat the egg whites until the peaks are stiff but not dry, then fold into the batter. Spoon a rounded -1/2 cup of batter (or a little more than the amount recommended by your waffle iron's manufacturer) onto the hot iron. Spread the batter to within -1/4-inch of the edge of the grids, using the back of a metal spatula, wooden spoon or ladle. Close the lid and bake until the waffle is golden brown. Serve immediately, or keep warm in a single layer on a rack in a 200-degree oven while you finish cooking the rest. Serve with bacon and pure maple syrup. SOURCES: 1) From "The All New All Purpose Joy of Cooking," by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker (Scribner). 2) [url: http://www.charleston.net/pub/entertain/food/waffles0819.htm "Weekend waffle," Wednesday, August 19, 1998 By ANN BURGER, Post and Courier Food Editor] 3) As edited by kitpath@earthlink.net for mastercook 10/98 Posted on FareShare 11-98 by Pat Hanneman Notes: These cornmeal waffles are great with sausages at breakfast, but they can also be cut into wedges and served with a dinner of roasted chicken, grilled shrimp, smothered pork chops or beef stew. Makes 8 waffles, each 6-1/2 inches round. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab And Tomato Quesadillas -BA Recipe By : Bon Appetit Aug 1998 Serving Size : 4 Preparation Time :0:15 Categories : Crab Volume 2, Nov. '98 Appetizers Cheese Cream Cheese Main Dishes Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups packed grated Monterey Jack cheese -- approx 6 oz. 2 ounces cream cheese -- room temperature 1/4 cup chopped fresh cilantro 2 tablespoons orange juice 2 teaspoons grated orange peel 1 teaspoon grated lemon peel Additions: 8 ounces crabmeat -- drained 1 cup chopped seeded plum tomatoes 1/2 cup chopped green onions 1 tablespoon minced seeded jalapeno chili 8 medium flour tortillas -- 7- to 8-inch 5 tablespoons vegetable oil -- approximately Mix first 6 ingredients in medium bowl to blend. Season cheese mixture to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Mix crabmeat, tomatoes, green onions and chili in large bowl. Spread cheese mixture over half of each tortilla. Spoon crabmeat mixture atop cheese mixture, dividing equally. Sprinkle with salt and pepper. Fold tortillas in half. Press gently to seal. Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium heat. Working in batches, cook quesadillas in skillets until cheese melts and tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Cut quesadillas into wedges and serve. Serves 4 Bon Appetit August 1998 "These sophisticated crab quesadillas need only six minutes of stove time. Citrus, green onions and Monterey Jack cheese provide delicate flavor; when teamed with a salad, the quesadillas make a light and lovely meal. Pour a dry Gewurztraminer, and finish with melon accented with fresh mint." 1998 www.food.epicurious.com Posted on FareShare 11-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Cakes - Williamsburg Recipe By : Mr Food, Colonial Williamsburg Cookbook Serving Size : 8 Preparation Time :0:15 Categories : Volume 2, Nov. '98 Crab Main Dishes Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup plain bread crumbs 1/2 cup mayonnaise 1 egg 2 scallions -- thinly sliced 2 tablespoons fresh lemon juice 1 tablespoon Dijon-style mustard 1 tablespoon chopped fresh parsley 1 tablespoon Worcestershire sauce 1 teaspoon Old Bay Seasoning 2 cans lump crab meat or 13-oz total -- drained and cleaned 2 tablespoons butter In a medium bowl, combine all the ingredients except the crab meat; mix well. Fold in the crab meat, being careful not to break it up. Form into 8 equal-sized patties. Melt the butter in a large skillet over medium heat. Saute the patties for 3 to 4 minutes per side or until browned. Serve immediately. Note: Imitation crab meat will work fine, too. And if you make smaller patties, you'll have a great party appetizer. Serve them with tartar sauce for dipping. Air date: November 10, 1998, from Williamsburg where crab cakes were served in colonial times. Mr Food's TV Recipes courtesy of http://homearts.com/dynamo/ Posted on FareShare 11-98 by Pat Hanneman (kitpath@earthlink.net) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Salad With Yogurt Mustard Dressing -Gourmet Recipe By : Gourmet Aug 1994 Serving Size : 2 Preparation Time :0:45 Categories : Volume 2, Nov. '98 Crab Main Dishes Salad Dressings Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup plain yogurt 2 tablespoons sour cream 1/8 teaspoon paprika 2 teaspoons Dijon mustard fresh lemon juice to taste 1 cup lump crab meat -- picked over 1 scallion -- chopped fine 1 celery rib -- chopped fine toast points -- optional accompaniment In a bowl whisk together yogurt, sour cream, paprika, mustard, lemon juice and salt and pepper to taste. Add crab meat, scallion, and celery and toss salad gently. Serve salad with toast points. Serves 2 Gourmet August 1994 Archive: www.food.epicurious.com 1998 Posted on FareShare 11-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cracker Barrel Biscuits Recipe By : Gloria Pitzer's Secret Recipes Serving Size : 8 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Biscuits/Scones Breads - Quick Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Bisquick 2/3 cup Real buttermilk Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 9" round baking pan. Bake at 450~ 16 to 18 minutes or until golden. Wipe tops at once in butter. They split easily because of the way you formed them with the 2 pieces. To make BONANZA Copycats, add 4 tsp sugar. Shape into 6 patties, 1" thick, 3" round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake at 450~ 18 minutes or until brown. Cool 10 minutes before serving. Split with thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs of more butter to keep surface soft and tender. Source: Gloria Pitzer's Secret Recipes Quarterly, Summer-1995. Recipe posted at http://www.culinary.com Posted to FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Craisin Oatmeal White Chocolate Chunk Cookies Recipe By : Craisin Advertisement Serving Size : 30 Preparation Time :0:00 Categories : Chocolate Cookies Cranberries Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup butter or margarine -- softened 2/3 cup brown sugar 2 eggs 1 1/2 cups old-fashioned oats 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 6 ounce pkg. Craisins (sweetened dried cranberries) 2/3 cup white chocolate chunks Preheat oven to 375 F. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Makes 2 1/2 dozen. MC formatting and posting on FareShare 11-98 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cran-Apple Cheesecake Recipe By : A Month of Cheesecakes, Philadelphia Cream Cheese booklet Serving Size : 10 Preparation Time :0:00 Categories : Apples Cheesecakes Cranberries Cream Cheese Desserts Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup margarine 1/3 cup sugar 1 egg 1 1/4 cups flour 16 ounces cream cheese -- softened 2/3 cup sugar 2 tablespoons flour 3 eggs 1/2 cup sour cream 1 cup apple -- peeled/chopped 1/2 cup cranberries -- coarsely chopped 3/4 cup cinnamon Combine margarine and sugar until light and fluffy. Blend in eggs. Add flour; mix well. Spread dough onto bottom and sides of 9 inch springform pan. Bake at 450 F. for 10 minutes. Combine cream cheese, 1/3 cup sugar and flour, mixing at Meidum speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Toss apples and cranberries with remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over crust. Bake at 350 F. for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Serves 10-12. A Month of Cheesecakes, Philadelphia Cream Cheese booklet MC formatting and posting on FareShare 11-98 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - -

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