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 bread.
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