Title: Crab Cake Bites
Yield: 36 Servings
CRAB CAKE BITES
1/2 c mayonnaise
2 tb chopped fresh chives
1 ts worcestershire sauce
1 ts dijon mustard
1 1/2 ts seafood seasoning
1 ts fresh lemon juice
16 oz refrigerated crabmeat, cleaned
2/3 c panko bread crumbs
1 c mayonnaise
2 ts dijon mustard
1 ts finely chopped garlic
2 ts fresh lemon juice
1/4 ts salt
Heat oven to 400 degrees F. Line large cookie
sheet with cooking parchment paper.
In medium bowl, stir together 1/2 cup mayonnaise,
the egg, chives, Worcestershire sauce, 1 teaspoon
dijon mustard, seafood seasoning and 1 teaspoon
lemon juice. Fold in crabmeat and bread crumbs
until well blended (mixture will be moist). Using
measuring tablespoon, shape mixture into 36
balls. Place on cookie sheet.
Bake 16 to 20 minutes or until lightly browned and
hot in center. Cool 5 minutes.
Meanwhile, in small bowl, stir together Lemon-Garlic
Sauce ingredients until blended. Serve bites with
Title: BLT Salad Shooters
Yield: 16 Servings
3 heads of endive
4 oz cream cheese, softened
1 c grape tomatoes, halved
1 tb olive oil
1 ts white vinegar
1/4 ts salt
1/8 ts pepper
1 tb sliced fresh basil leaves
2 slices bacon, cooked and crumbled
Place 16 large endive leaves or lettuce leaves
on large platter. Place cream cheese into
resealable food-storage plastic bag. Cut end
off 1 corner of bag, and pipe about 2 teaspoons
cream cheese onto large leafy end of each leaf.
In small bowl, mix tomatoes, olive oil, vinegar,
salt and pepper until well combined. Divide
mixture evenly among lettuce leaves. Top with
basil and bacon. Serve immediately, or
refrigerate up to 4 hours until ready to serve.
Title: Chicken Schnitzel
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breasts
1 ts salt
1 ts pepper
1/2 c all-purpose flour
1 1/3 c plain panko bread crumbs
Between pieces of plastic wrap or waxed paper,
place each chicken breast smooth side down;
gently pound with flat side of meat mallet or
rolling pin until about 1/4 inch thick. Season
chicken with 1/2 teaspoon of the salt and 1/2
teaspoon of the pepper.
In shallow pan, stir together flour, remaining
1/2 teaspoon salt and 1/2 teaspoon pepper. Coat
both sides of chicken with flour mixture. Beat
eggs in shallow bowl with whisk to blend. Place
bread crumbs in another shallow bowl. Dip
chicken into beaten eggs; turn to coat. Dredge
in bread crumbs, coating completely.
In 12-inch nonstick skillet, heat 2 tablespoons
of the oil over medium heat. Add chicken; cook
6 to 8 minutes, turning once, to at least 165
degrees F. Transfer chicken to serving plates.
Serve with lemon wedges on the side.
Title: Buttered Rice With Peas
Categories: Side Dish
Yield: 4 Servings
1 c uncooked instant brown rice
1 1/4 c water
2 tb butter
1 bell pepper, finely chopped
1 c frozen sweet peas
2 md green onions, thinly sliced
1/4 c grated Parmesan cheese
salt, to taste
freshly ground pepper, to taste
Cook rice in water as directed on package.
Meanwhile, in large skillet, melt butter over
medium heat. Add bell pepper; cook about 2
minutes, stirring occasionally, until pepper
begins to soften. Add peas and onions. Cook
about 3 minutes longer, stirring occasionally,
until bell pepper is crisp-tender and peas
are thoroughly heated.
Add cooked rice to skillet with vegetables;
stir to combine. Stir in Parmesan cheese.
Season with salt and pepper.
Title: Butterscotch Blondies
Yield: 24 Pies
1/2 c plus 2 tb unsalted butter
2 1/2 c packed light brown sugar
2 c all-purpose flour
2 ts baking powder
1/2 ts salt
Heat oven to 350 degrees F. Spray 13x9-inch pan
with cooking spray.
In 1-quart saucepan, heat butter over medium heat
6 minutes, stirring occasionally, until lightly
browned. Pour into small bowl; cool 10 minutes.
Meanwhile, in large bowl, mix brown sugar, flour,
baking powder and salt. Add egg product to browned
butter; stir with whisk. Pour butter mixture over
flour mixture; stir just until moistened. Spoon
batter into pan; smooth top with spatula.
Bake 30 minutes or until toothpick inserted in
center comes out clean. Cool completely in pan on
cooling rack, about 1 hour. Cut into 8 rows by 6