Banana
Fritters
A
light and fluffy snack that is always a crowd pleaser. Use this dish
as a wonderful appetizers or side dish with your favorite casual meals.
Ingredients
8
bananas, sliced
1 cup flour
1 teaspoon baking powder
1 teaspoon sugar
pinch of salt
1 egg
1/2 cup milk
Directions
Make
a batter with the flour, baking powder, sugar, salt, egg, and milk.
Beat well and then dip thick slices of banana into the batter. Drop
a teaspoon of banana and batter into deep fat and fry until golden brown
and fluffy.

Southern
Boiled Peanuts
An
old Southern favorite that will leave your lips smacking for more. However,
be warned that boiled peanuts are highly addictive and I've never seen
a Southerner (or Yankee) eat just one.
Ingredients
1/2
pound salt (or salt to taste)
4-6
quarts of green raw peanuts
Directions
In
a 16 quart pot (this can be either slightly larger or smaller) fill
half full with water and add salt. Add peanuts and bring to a boil.
Cover peanuts, reduce heat to a slow boil and boil for 4 to 5 hours.
Add water as needed to keep the pot half full. Turn off heat and allow
peanuts to soak in brine overnight (I usually boil peanuts 4 to 5 hours
before going to bed and will leave peanuts in the pot on the stove over
night.). The next morning boil peanuts another 4 to 5 hours or until
desired tenderness. Peanuts can be stored in the refrigerator or freezer
in a small amount of brine.

Crab-Stuffed
Mushrooms
Ingredients:
1
cup cooked flaked crab
8 ounces cream cheese, softened
1 teaspoon lemon juice
2 dashes Worcestershire sauce
1/4 teaspoon basil
1/4 teaspoon garlic powder
2 green onions -- minced
1/8 teaspoon lemon pepper
24 large mushrooms
1/2 cup Cheddar cheese, grated
2 tablespoons freshly grated Parmesan cheese
Directions
Wash
mushrooms well, remove stems, and set caps aside. Finely chop about
1/2 the mushroom stems. (Use the remainder in another recipe or freeze
for later use.) Mix cream cheese, crab, chopped stems, lemon juice,
Worcestershire sauce, basil, garlic powder, onions, and lemon pepper.
Fill mushroom caps with the crab mixture and place in a large, lightly
greased baking dish. Top with the grated Cheddar and Parmesan cheeses.
Bake
at 450:F for 15-20 minutes and serve warm

Spinach-Artichoke
Dip
Ingredients
2
packages cream cheese
3/4 cup parmesan cheese
1 cup mozzarella cheese -- shredded
4 tablespoons mayonnaise
1/4 cup skim milk
3 packages frozen spinach -- chopped, thawed, dry
1 can artichoke hearts, plain -- cut in 1" pieces
Directions
Preheat
oven to 350°. Place first 5 ingredients in a microwave- and ovenproof
dish with lid (such as a corningware). Heat in microwave for one minute
increments until all ingredients are easily incorporated. Once this
is done, mix the spinach and artichoke heart pieces into the cheese
mixture. Bake 50 minutes covered, then 10 minutes uncovered. Best served
with a good, mild sourdough.
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