700 Cakes HTML version

2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers,
1/3 c. mayonnaise
In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and
1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch
thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs.
Preheat oven to 325 degrees. Line baking sheet with paper towels. In large
skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a
time, until golden 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, process red peppers with mayonnaise until smooth. Serve with crab
cakes. 12 servings.
2 eggs, beaten
1 c. sugar
1 c. buttermilk
1/3 c. oil
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. nutmeg
3 to 3 1/2 c. flour
Mix and leave in refrigerator overnight (makes easier to handle). Roll dough
out and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts as
soon as they surface. With hot oil, need to be watched so they won't burn.
1 1/2 c. sugar
3 eggs
3 tbsp. melted butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder