Poor Mans Crab Cakes

~ Robbie Gladmon ~ Leave a comment

From: Elizabeth

  • 2 Cups zucchini
  • 2 eggs
  • 1 Tbs mayo
  • 2 Cups panko bread crumbs
  • 1 Tbs old Bay (or to taste)
  • 1 tsp mustard
  • 1 Tbs worchester sause.
  1. Shred a zucchini by hand or in a processor, squeeze out as much liquid as you can.
  2. Mix together, make into cakes.
  3. Fry in oil as you would a crab cake, about 5 mins per side

MORNAY SAUCE FOR CORDON BLEU

~ Robbie Gladmon ~ Leave a comment
  • 1 tbsp. butter
  • 1 tbsp. flour
  • 1 c. milk
  • 1/3 c. Parmesan cheese
  • 1/2 – 1 tsp. garlic powder
  • Salt and pepper
  1. In small saucepan, melt butter.
  2. With a whisk, beat in flour.
  3. When mixture bubbles, add milk all at once, stirring with a whisk to avoid lumps.
  4. Stir in cheese, garlic powder and salt and pepper to taste.
  5. Cook, stirring constantly until it’s thick.
  6. Pour over baked Chicken Cordon Bleu just before serving.

Zucchini Quiche

~ Robbie Gladmon ~ Leave a comment
  • 4 beaten eggs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella
  • 1/2 cup oil
  • 3 cups thinly sliced zucchini
  • 1/2 onion thinly sliced
  • 1 teaspoon fresh parsley minced
  • 1 teaspoon garlic powder
  • 1 cup biscuit baking mix
  1. Preheat Oven 350
  2. Combine:
  3. biscuit,eggs,cheese & oil – blend till smooth
  4. Add:
  5. zucchini, onion & spices – stir well
  6. Spread in lightly greased 9″ pie plate
  7. Bake 30 minutes

Spiced Pecan Nuts

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From: Laverne

  • 1 egg white
  • 2 tablespoons water
  • 1 pound pecans
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  1. Preheat oven 250
  2. Beat:
  3. egg white – water till frothy
  4. Add:
  5. sugar, salt, cinnamon – stir till moistened
  6. Add:
  7. pecans – stir till coated
  8. Bake:
  9. 1 hour – stirring every 15 minutes

Chocolate Pretzel Rods

~ Robbie Gladmon ~ Leave a comment
  • 1 package of pretzel rods
  • 2    12 oz. semi-sweet chocolate/white chips
  • Toppings:
  • sprinkles – colored sugars
  • crushed Oreos
  • mini M & M’s
  • candy canes
  • toasted shredded coconut
  • chopped nuts
  1. Line baking sheet with wax paper
  2. Melt:
  3. Chocolate in double boiler or microwave for 30 secs-stirring between heatings-until
    totally melted.
  4. immediately dip rods in chocolate – shake off excess – lay on wax paper
  5. Kids can scatter toppings on wet chocolate
  6. Chill or Freeze till set
  7. Store loosely covered in a cool dry place

Spinach Quiche

~ Robbie Gladmon ~ Leave a comment
  • 1 10-inch unbaked pastry shell
  • 1 9 oz. package Seabrook Farms Creamed Spinach
  • 2 teaspoons chopped shallots or onion
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon of nutmeg
  • 4 eggs lightly beaten
  • 1½ cups light cream or half and half
  • ½ cup grated Swiss cheese
  • ¼ cup of crumbled, crisp-cooked bacon
  1. Prepare pastry from your favorite recipe or from a package mix according to directions
    except substitute a dry white wine such as sauterne or Chablis for one-half the
    liquid. Place in a 10-inch quiche or pie pan; flute edges and prick all over with
    a fork. Bake at 350°F for 10 minutes or until set but not browned.
  2. While crust bakes, prepare spinach according to package directions. Empty into 1
    ½ quart mixing bowel; allow to cool slightly. Stir in shallots or onions, seasoning,
    eggs, and cream. Pour inoto hot pastry shell and sprinkle with Swiss cheese and
    crumbled bacon. Back at 350°F for 40 minutes or until sharp knife inserted in center
    comes out clean. May be browned by placing under broiler for a few minutes, if desired.

Zucchini Bread 1995

~ Robbie Gladmon ~ Leave a comment

From: Mom

  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 cups grated zucchini
  • 3 cups flour
  • Optional:
  • 1 cup walnuts
  • 2 cups chocolate chips
  • 1 teaspoon salt
  1. Preheat oven 350
  2. Grease & flour 2 loaf pans
  3. Beat:
  4. eggs, sugar, oil till creamy
  5. cinnamon, salt, baking soda & powder
  6. ADD:
  7. flour and zucchini (alternating between the two)
  8. BAKE: 1 hour or until golden brown and toothpick comes out clean
  9. Glass pans bake faster, metal may take 10 minutes longer

Apricot Fold Ups Cookie

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From: Fran

  • 12 – 16 ozs. dried apricots  (can use dried peaches)
  • 2 cups water
  • 1 1/2 cups granulated sugar
  • 2 cups flour
  • 1 teaspoon salt
  • 8 oz. soften cream cheese
  • 1 cup (room temp.) butter
  • 1 tablespoon milk
  • 1 tablespoon white vinegar

Glaze

  • 3/4 cup 10x sugar
  • 1 tablespoon water

Apricots

Put 1st three ingredients into a sauce pan and bring to a boil      remove from heat. Let apricots cool in water. Drain when cooled.

Pastry

  1. Using a pastry blender, cut butter and cheese into flour & salt
  2. Add: milk & vinegar
  3. Work dough with hands until it holds together
  4. Divide dough into 4 balls – wrap with wax paper refrigerate at least 2 hours
  5. Using a lightly floured board – roll dough to 1/8″ thickness – cut into 2 1/2″ squares
  6. Place an apricot in center of square – fold up coners- pinch to hold
  7. Bake on an ungreased cookie sheet for 15 minutes at 400 degrees
  8. when cool drizzle with glaze
  9. Store in an air tight container

Reuben Casserole

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From: Recipe Zaar

  • 1 loaf rye bread (cut into cubes)
  • 1 (16 ounce) can sauerkraut
  • 1 1/2 cups swiss cheese, shredded (sliced ok)
  • 1 cup sour cream (1/2 c sour cream)
  • 1/2 cup thousand island dressing (1 cup thousand island)
  • 2 cups corned beef, cut into small pieces (deli cut med.)
  • 1/2 cup butter or margarine, melted

Preheat Oven 350

1. Put half of the rye bread cubes into a greased sheet cake pan.

2. Top with the sauerkraut.

3. Mix the sour cream and thousand island dressing together and spoon half on top the  sauerkraut.

4. Top with 1 cup of the swiss cheese.

5. Top with the corned beef.

6. Top with the rest of the sour cream/dressing mix.

7. Lastly, top with the remainder of the bread cubes and the remainder of the swiss cheese.

8. Drizzle the melted butter over all.

9. Cover with foil and bake at 350 degrees for 30 minutes.

10. Uncover and bake an additional 10 minutes.

11. Serve hot.

CHOCOLATE RUM BALLS

~ Robbie Gladmon ~ Leave a comment

From: Nana

  • 3/4 cup Crisco
  • 1 1/4 cup sugar
  • 3 eggs
  • 1/4 cup rum
  • 1/8 cup OJ   2 tablespoons
  • 1 tablespoon vanilla
  • 4 cups flour
  • 2 teaspoons powder cloves
  • 5 teaspoons coco
  • 1 teaspoon baking powder
  • 1/2 cup chopped walnuts
  • grated rind 1 orange
  1. Preheat oven 325         Bake 13-14 minutes
  2. Cream: Crisco & sugar
  3. Add: eggs beat well
  4. Add: rum, OJ, vanilla, cloves, flour
  5. Add: rind & nuts
  6. roll about 1 inch balls
  7. place on ungreased cookie sheet