1 c. ricotta cheese1 c. (4 oz.) shredded Monterey Jackcheese with jalapenos3 tbsp. snipped chives3/4 c. fine seasoned dry bread crumbs1/4 c. salad oil1 (7 oz.) jar roasted red peppers,drained1/3 c. mayonnaiseIn medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thickcakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheatoven to 325 degrees. Line baking sheet with paper towels. In large skillet, heatoil over medium-high heat. In hot oil, fry crab cakes, a few at a time, untilgolden on both sides, about 3 minutes in all. As cakes cook, remove from pan,drain on prepared baking sheet and keep warm in oven. In food processor, processred peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.------------------------155096 -- CAKE DOUGHNUTS2 eggs, beaten1 c. sugar1 c. buttermilk1/3 c. oil1/2 tsp. salt1 tsp. soda1 tsp. baking powder1 tsp. nutmeg3 to 3 1/2 c. flourMix and leave in refrigerator overnight (makes easier to handle). Roll dough outand cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts as soonas they surface. With hot oil, need to be watched so they won't burn.------------------------155097 -- GRANDMA'S FRY CAKES1 1/2 c. sugar3 eggs3 tbsp. melted butter1 c. buttermilk1 tsp. salt1/4 tsp. nutmeg1/4 tsp. ginger1 tsp. soda1 tsp. baking powder4 c. flour, sifted1 tsp. vanillaBeat eggs, add sugar, melted butter, vanilla and buttermilk. Add dry
Leave a Comment
write back to me bibliolept
you should at least put pic.of the cakes.
Phyllo can seem hard at first, but a little practice goes a long way.