According to Robert, the contributor to AllRecipes.com, “This crab cake recipe is the true crab cake with no fillers and no heavy spices, all crab meat. It has been in my family for generations.” A reviewer observed, “I used Old Bay seasoning instead of parsley and didn’t use mayo and it still came out great!”
Jennifer Broussard’s Honey Glazed Chicken from Treasures and Pleasures cookbook looks to be quite simple, ideal for the busy homemaker. Stick the dish in the oven and go about your other chores. Or… put your feet up and relax!
From Jane Bradley’s cookbook called Southern Style, Volume 23 from the Collector’s Series of The American Cooking Guild, copyrighted 1987, we have Cheesy Baked Grits. Jane says, “This much-maligned product needs some understanding to be appreciated. Grits are never too tasty when simply boiled and served ‘au natural.’” These dressed-up grits will be a real treat!
Whitney Bennett, Wiregrass EC, was Cook of the Month in December of 2016 Alabama Living Magazine. Here is her recipe for Chicken, Corn and Bacon Chowder.
From FoodNetwork.com, we have a recipe from Ree Drummond for Crazy Brownies. They are rated 4.6 out of 5 stars. These are easy, and yield 18 brownies. A note from one of the bakers: Delicious! Note to self… parchment your pan after your spray! I couldn’t get it out of the pan without making a mess!
TRUE MARYLAND CRAB CAKES
BY ROBERT ON ALLRECIPES.COM
Ingredients:
3 tablespoons pancake mix
1 tablespoon prepared yellow mustard
3 tablespoons mayonnaise, or to taste
1 egg beaten
1 tablespoon chopped fresh parsley
1 pound cooked crabmeat, flaked
3 cups vegetable oil for frying
Directions:
1) In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3-inch patties. 2) Heat the oil in a large skillet over medium to medium high heat. There should be enough oil to reach halfway up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately. Yield 8 crab cakes, about 4 servings.
JENNIFER BURGUST BROUSSARD’S HONEY GLAZED CHICKEN
Recipe from 1990 Presbyterian Women First Presbyterian Church of Apopka,
Treasures and Pleasures cookbook
1 whole chicken, cut up
1/2 cup butter, melted
1/4 cup mustard
1/2 cup honey
Mix butter, mustard and honey. Pour over chicken in baking dish. Cover and bake at 350 degrees for one hour. Bake uncovered for an additional 15 minutes.
CHEESY BAKED GRITS
Recipe from Southern Style by Jane Bradley
4 cups boiling water
1 teaspoon salt
1 cup quick grits
8 tablespoons (1 stick) butter, cut into pieces
2 cups (8 ounces) cheddar cheese, grated
3 eggs, beaten
1/4 teaspoon dry mustard
1/4 teaspoon Tabasco sauce
1/8 teaspoon freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese (optional)
Additional butter for dish
Preheat oven to 350 degrees Fahrenheit. Butter a 1-1/2-quart baking dish and set aside (Jane says, “I use a porcelain quiche dish and cut grits into wedges for serving.”)
Using a large, heavy saucepan, bring water and salt to a boil. Slowly add grits and stir till well blended. Reduce heat and simmer for 3 to 5 minutes. Remove pan from heat and add butter and cheese, stirring to melt. When melted, add beaten eggs, dry mustard, Tabasco, and freshly ground black pepper, blending well. Pour into prepared baking dish. If desired, sprinkle with Parmesan cheese to aid in browning. Bake for 45 to 55 minutes or until grits are golden brown. Serve piping hot. Serves: 6 to 8.
WHITNEY BENNETT’S CHICKEN, CORN AND BACON CHOWDER
Wiregrass EC Alabama Living Magazine
1 pack of bacon
2 cans of whole kernel corn
3 boiled chicken breasts
1 clove garlic, minced
1/2 chopped onion
4 cups of chicken broth
2 cups of heavy cream
1/4 cup all-purpose flour
Salt and pepper to taste
Cayenne pepper, optional, to taste
1) Cut bacon into small pieces and fry, reserving the grease for later. 2) Drain and set aside. In reserved bacon grease, cook chopped onion and minced garlic until transparent, about 2-3 minutes. Drain and set aside. 3) In a stock pot, heat 2 tablespoons of bacon grease and add 1/4 cup of all-purpose flour, mixing well to create a roux. 4) Once the mixture has thickened, gradually whisk in chicken broth. Add onion, garlic, corn, chicken, bacon and spices. 5) Let it simmer for 15-20 minutes on low heat. 6) Once it is warmed through, add heavy cream and simmer an additional 5-10 minutes. Add water if the chowder becomes too thick. Cook’s Note: 1 rotisserie style chicken may be used in place of boiled chicken.
REE DRUMMOND’S CRAZY BROWNIES
Recipe courtesy of Foodnetwork.com
1 stick (8 tablespoons) butter, melted, plus more for greasing pan
1 box chocolate cake mix (18 ounces)
1/3 cup evaporated milk
9 peanut butter cups
12 chocolate-covered caramels, such as Rolos
1/2 cup finely chopped pecans
1/3 cup candy-coated chocolates, such as M&Ms
1/4 teaspoon salt
Powdered sugar, for sprinkling
1) Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan. Put the dry cake mix in a large bowl and stir in the evaporated milk. (The mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don’t over-mix). 2) Divide the mixture in half and press half of it in the bottom of the prepared pan. Lay the peanut butter cups over the top. Peel the caramels and place them in the spaces between. Sprinkle the nuts into the cracks, followed by the chocolate candies. Finally, sprinkle the salt all over. Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan (it will be very sticky). Transfer it to the pan and lightly press it to cover all the ingredients.3) Bake until the batter is fully baked, 22 to 25 minutes. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours. 4) Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares. 5) Gobble ’em up!
