Aug 122019
 

It is a busy week for me. This week, I am featuring two home made salad dressings.

1 cup Olive Oil 

1 cup Vegetable Oil 

3/4 cup Salad Vinegar 

1/4 cup Brown Mustard 

2 tablespoons Sugar 

1/4 teaspoon Salt 

3/4 teaspoon Basil 

3/4 teaspoon Oregano 

3/4 teaspoon Thyme 

3/4 teaspoon Ground Black Pepper 

1 tablespoon Garlic, minced 

1 1/2 teaspoon Lemon Juice 

Mix all ingredients in a blender.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Aug 122019
 

Since you will still have 1/2 pound of crabmeat on your hands from the enchilada recipe, here is a side item that will use up the extra crabmeat.

1 1/2 cups Corn Kernels

1 large Egg

2 large Egg Yolks

1/3 cup Half-and-Half

1/2 pound Lump Crabmeat, picked through for shells

1 tablespoon All-Purpose Flour

1 teaspoon Salt

1/2 teaspoon Sugar

Pinch Cyaenne

1 tablespoon Parsley, chopped

Tabasco to taset

 

Preheat oven to 350℉. Butter 4 (6-oz.) Souffle Dishes

In a food processor or blender, combine corn, egg, egg yolks, half-and-half, and half of the crabmeat and process 3 seconds. Add flour, salt. sugar, and cayenne and process for 10 seconds. Transfer mixture to a bowl and stir in remaining crabmeat, parsley and tabasco. Fill dishes with mixture and cover each with foil. Arrange dishes in a baking pan and transfer to oven. Add enough water to pan to come halfway up the sides of dishes. Bake for 35 minutes. Remove foil and bake 5 minutes more, or until just set. Transfer cups to a rack to cool slightly. Serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!