Delaware Crab Puffs

Posted on Categories Starters

2 cups flour
3 teaspoons baking powder
1/2 teaspon salt
1 egg
1 cup milk
1/2 lb crabmeat
cooking oil

Heat cooking oil to 375*. Mix dry ingredients. In separate bowl, beat the egg and add milk and crabmeat. Stir into flour mixture and mix well. Drop mixture from spoon into hot oil, and fry until delicately browned.


Posted on Categories Starters

1 – 18 ounce jar apple jelly
1 – 18 ounce jar pineapple preserves
1 – 1/2 tablespoons ground black pepper
1 – 5 ounce jar horseradish
1 small can (1.2 ounces) dry mustard

Combine all ingredients. Use to top bricks of cream cheese and serve with assorted crackers. makes 1 quart.

Savory Spinach

Posted on Categories Vegetables and Sides

1 package frozen chopped spinach, cooked and drained
4 ounces cream cheese, softened
1/2 cup sour cream
4 strips bacon, cooked and crumbled
1/4 cup chopped green onion
1 tablespoon prepared horseradish

Blend cream cheese and spinach together. Add remaining ingredients and spoon mixture into small casserole dish. Bake at 350* for about 30 minutes. serves 4


Posted on Categories Vegetables and Sides

1 small onion, thinly sliced
4 cloves garlic
2 carrots, sliced
2 stalks celery, slice
1 small eggplant, thinly sliced
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 6 ounce can tomato paste, diluted with 1/2 cup water
2 ripe tomatoes, quartered (or) small can of tomatoes
4 tablespoons olive oil
1 cup grated romano or parmesan cheese

Saute garlic in oil, then remove. Add onions, carrots, celery, and eggplant. Reduce heat and cook 3 minutes. Add spices, zucchini, yellow squash, and diluted tomato paste. Cook over low heat until vegetables are thoroughly coated. Add tomatoes. Cook on low heat for 1 minute. Turn mixture into oiled casserole dish. Sprinkle with grated cheese. Broil in oven until cheese melts. serves 4