JOE'S CRAB SHACK CRAB CAKES

Disclaimer: A friend sent me this recipe to share with you. I cannot vouch for this recipe and whether or not it tastes like the crab cakes at Joe's. I do not eat seafood so I have never made these or tasted a crab cake at Joe's. Here is the recipe for those of you who are interested:

2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackening seasoning
1/4 teaspoon crushed red pepper flakes
1/2 cup crushed, chopped parsley
2 1/2 cups breadcrumbs
2 lbs crabmeat

Mix all ingredients together.
Make into 4 oz. patties
Coat with flour and fry in 1 inch of oil until golden brown.

My friend said the recipe is from Dani Marcum.

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TEX-MEX CREAM OF CHICKEN SOUP

Not sure if I got this old recipe from BH&G or from Kraft Foods.

1/2

 pound ground raw chicken or turkey

1/4

cup  chopped onion

2

cloves  garlic, minced

2

cups  milk

1

 10-3/4-ounce can condensed cream of chicken soup

1

 7-ounce can whole kernel corn with sweet peppers, drained

1

medium  tomato, chopped (3/4 cup)

1

 4-ounce can diced green chiles, drained

2

tablespoons  snipped fresh cilantro or parsley

1/4

 teaspoon ground red pepper (cayenne)

1

cup  shredded Monterey Jack cheese (4 ounces)

 Fresh cilantro or parsley (optional)

1. In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is brown and onion is tender. Drain fat from pan.

2. Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley, if desired. Makes 4 servings.

BLACK-EYED PEA SOUP WITH CHICKEN SAUSAGE

This recipe is from Southern Boy Dishes. I don't eat chicken so I make mine with beef smoked sausage and vegetable broth instead of the chicken stock.

2 tablespoon extra virgin olive oil

1 large onion, chopped

1 large red bell pepper, chopped

4 cloves garlic, minced

3 cooked chicken sausages, sliced on the diagonal (about 1/2 pound)

6 cups low-sodium chicken stock

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon chipotle seasoning

1 1/2 teaspoons salt

1 teaspoon black pepper

6 cups frozen black-eyed peas

Sour cream

1/2 cup chopped Italian parsley

1. Heat olive oil in a Dutch oven or soup pot over medium high heat. Transfer onion, red pepper, and garlic to pot and sauté for 3 to 4 minutes until onions are translucent. Add sausage and continue cooking for 3 to 4 minutes until sausage is browning.

2. Add chicken stock, oregano, cumin, chipotle seasoning, salt, pepper, and black-eyed peas. Bring to a boil, reduce heat, cover and simmer for 30 minutes until peas are tender.

3. Transfer 3 cups of soup (remove any sausage pieces) to a blender or food processor. Process until smooth and return to pot. Stir to combine.

4. Ladle soup into bowls and garnish with a dollop of sour cream and parsley.

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COCONUT CUSTARD PIE

1 9-inch unbaked pie shell

1 cup flaked coconut
3 large eggs
1 can (14-oz) sweetened condensed milk
1 1/4 cups water
1 tsp vanilla extract
1/4 tsp salt
1/8 tsp ground nutmeg

Preheat oven to 425 degrees.

Reserve 1/2 cup of the coconut and toast the remaining until just lightly browned.

Bake pie shell for 8 minutes or until lightly browned.

While pie shell cools slightly, beat the eggs in a medium bowl; add the milk, water, vanilla, salt and nutmeg. Combine the mixture until well mixed; stir in the reserved coconut. Pour the mixture into the pie shell and sprinkle with the toasted coconut.

Bake 10 minutes then reduce the temperature to 350 degrees and continue baking approximately 30 minutes until a knife inserted near the center comes out clean.

Allow to cool before cutting.

Refrigerate any leftovers.

Note: File Photo

EASY CHEESE DANISH

2 cans refrigerated crescent rolls

Filling:
2 pkg (8-oz each) cream cheese, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract

Topping:
1/2 cup sugar
1/2 cup melted butter
1 tsp ground cinnamon
1 cup chopped pecans

Preheat oven to 350 degrees.
Spray a 9 x 13-inch glass dish with nonstick cooking spray.

Open 1 can of rolls and press seams together to make 1-piece of dough that covers bottom of prepared pan.

Combine the filling ingredients and spread over the dough.

Prepare the other can of crescent rolls just like the first can and place over the filling.

Combine the topping mixture and place over the top layer of crescent rolls.

Bake at 350 degrees for 30 minutes.

Note: This is a file photo for 

reference only.

LIME CILANTRO DIP

16-oz (2 cups) sour cream

4 green onions, chopped fine
1/4 cup fresh-squeezed lime juice
2 tbsp minced fresh cilantro
1/2 tsp garlic powder

Combine all ingredients together in a small bowl. Chill until serving time.

Serve with chips, crackers, buffalo wings, jalapeno poppers, etc.

Note: File Photo

OLD GERMAN GREEN BEAN SOUP

This recipe is older than my children and I am now a grandmother with a married granddaughter. This recipe is from my old fashion recipe collection.

2 cups leftover ham + the ham bone
1 pound fresh green beans
2 large potatoes, cubed
3 quarts water
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 medium onion, minced
4 slices bacon, cubed
3 tablespoons flour
1 1/2 cups milk

Place the ham and the ham bone with the beans, potatoes, water, salt, pepper, and garlic powder in a Dutch oven. Boil covered for half an hour or until the potatoes are tender. Meanwhile fry the bacon and onion together; add to the Dutch oven. Mix the flour with the milk until smooth and stir into the soup, stirring constantly while adding. Simmer, covered, for 15 minutes. Serves 6 to 8 people.

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CORN-SQUASH CASSEROLE

2 cups yellow summer squash

1/2 cup water
1 egg
2/3 cup milk
1 can corn, cream style
1/2 cup cracker crumbs
1/2 tsp seasoned salt
salt & pepper to taste
2 tbsp sugar
2 tbsp butter

Wash and slice squash and cook in 1/2 cup water over medium heat until barely tender. Beat egg and add milk. Spread about 1/3 can of corn in bottom of greased casserole. Add a layer of 1/3 of the squash. Sprinkle on part of the crumbs, seasonings, sugar, and a few dots of butter. Add a few spoons of the egg-milk mixture. Repeat layers until are used. Pour remaining liquid over all. Bake at 375 degrees for about 30 minutes or until puffed and nicely brown. Makes 6 to 8 servings.

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Note: This is one of the recipes from my old fashion recipe collection.

EASY CHILI DIP

2 cans (15-oz each) chili without beans

2 lb Velveeta cheese, cubed into small cubes
1 tsp chili powder

Combine all ingredients in a slow cooker and stir to mix well. Cook on high setting for 30 minutes to 1 hour until cheese melts. Stir again to be sure cheese is blended into the chili. Turn heat to low and serve directly from the crock pot, if desired. If serving in a dish, serve warm.

Serve with tortilla or corn chips for dipping.

file photo of a similar recipe

PICKLED RED ONION

1 medium to large red onion

1/2 cup distilled white vinegar
1 cup water
1 tsp sugar
pinch of salt

In a saucepan, combine all ingredients; bring to a boil and simmer for 1 minute.

Pour onion and juices into a heatproof bowl or jar and cover. Refrigerate until ready to use.

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