"Matlacha Crab Cakes"

from..."Miss Mary's Kitchen"
By: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net






#mb-03-13
Matlacha Crab Cakes

The allure of the sea and fresh shellfish is calling us back down to our little place in Matlacha, Florida, and since we will be there in a couple of weeks, I thought it might be a good time to share an old recipe with you, which we will probably enjoy while we are there.

MATLACHA CRAB CAKES
A number of years ago my parents, sister and nephew came for a weekend visit. For dinner, we decided to have crab cakes, a well-known favorite of Daddy’s. After Norm and I collaborated on the best plan for a recipe that was more crab than breadcrumbs, he and Daddy were sent off in search of lump crabmeat. That “quick trip” turned out to be a multi-store visit but they proudly arrived back with enough to serve six seafood-loving folks. Despite the delay in preparation for this feast, the wait was well worth it!

During dinner the conversation turned to “picking” crab meat, and the work involved with that process. Daddy’s father had retired to an island near Ft. Myers, FL in mid-1940, and there was always an abundance of seafood available in the area. One of our favorite restaurants on the island, Moretti’s, was once the home of the Matlacha Seafood Co., where people worked each day to “pick” crab meat. If any of you have ever attempted to remove the meat from the shell of this small crustacean, you understand the effort!

We serve these delectable Crab Cakes with mashed potatoes, cole slaw and lots of tartar sauce. Our version of tartar sauce is quite simple – mayonnaise, dill pickle relish and fresh lemon juice – and is a great basic accompaniment to most any seafood. Be sure to serve the seafood with fresh lemon wedges to brighten up the taste of the crabmeat.

MATLACHA CRAB CAKES
Serves 4 - 6

1 lb. lump crabmeat, drained (I often use half claw meat for sweetness)
1 T. each yellow and red bell pepper, finely minced
1 t. dry mustard
2 T. onion, finely minced
1 T. butter
1 T. chives
1 egg, beaten
1 c. soft breadcrumbs
Milk
Salt and paprika (to taste)
All purpose flour
Oil and butter

Sauté onion to soften in a small skillet using butter; set aside. In a medium mixing bowl, carefully pick over crabmeat to remove particles of shell. Try not to break up the crab while doing this. Fold all other ingredients in except milk, flour, oil and butter. If too dry, add milk to help mixture bind together. Place a 10" non-stick skillet on the stove over medium heat; add oil and butter to cover the bottom ¼ inch deep. Put flour in a pie plate for dredging. Shape approximately ¼ cup of the mixture into a patty, gently roll in flour to completely cover. Place 4 to 6 patties in the skillet. Do not crowd or you will not have a crispy crust on the cakes. Sauté over medium to medium high to brown first side, turn, sauté on other side. Reduce heat; cook 5 minutes, turning once. Remove to absorbent paper, drain briefly before serving.


Mary





GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/
also available on line at:
http://dawsontimes.com/
http://cumminghome.com/

"Broccoli Cheese Soup"

from..."Miss Mary's Kitchen"
By: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net




#mb-02-13

Broccoli Cheese Soup

As you may know, I have always been envious of Norm's ability to create recipes out of whatever he finds in the pantry or refrigerator. Some people are gifted with that innate talent. I, on the other hand, prefer to be guided by the 'written word' and am cautious when challenged to wing it on my own.

When I got home from work one day last week there was a wonderful aroma that greeted me at the door. I lifted the lid of a pot to find a delicious smelling soup simmering away. Curious as to the origin, I asked Norm where he had gotten it. "Out of my head" was his reply, and I immediately knew I was in for a treat!

We added a tossed salad and multigrain rolls and sat down to enjoy our dinner. After the feast, I was wondering if he could recreate it so we could be assured of having it again. True to form, he came up with what you see below. As with his other creations, I am sure there will be revisions, but I can assure you this one is worth a try.

Broccoli Cheese Soup
Serves 3-4

15 oz. jar Alfredo pasta sauce
1 jar milk (he used 1%)
1 c. grated cheddar cheese
3 slices American cheese
1 c. roughly chopped broccoli florets
salt (optional)

Combine all ingredients in a large pot. Place on the stove, simmer for 1 hour.

Mary






GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

also available on line at:
http://dawsontimes.com/
http://cumminghome.com/

"Ratatouille"

from..."Miss Mary's Kitchen"
By: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net



#mb-01-13
RATATOUILLE

My Aunt Mary Ann has always been a fabulous cook, and has introduced us to many different foods over the years. She learned a great deal from her mother, and then enhanced that knowledge with a degree in Food, Nutrition and Health at the University of Tennessee where she also taught as an Assistant Professor. In addition, she and her husband have traveled far and wide sampling the cuisine of many countries. Those combined experiences have been the basis for some truly wonderful recipes.

Of the many recipes she has shared, one that I particularly enjoy is a simple vegetable stew called Ratatouille. This is a basic but filling dish for a chilly fall or winter day, and the added bonus is that reheating leftovers just makes it even better! If I have the time, I like to oven roast the vegetables to bring out the many flavors this dish presents. However you choose to prepare this, I am sure you will enjoy it!

Ratatouille
Serves 2-4

Olive oil (2-3 T. as needed)
1-2 onions, coarsely chopped
2-3 cloves garlic, chopped
2-3 small zucchini, sliced
1 large green pepper, large dice
1 large eggplant, peeled and sliced
2-3 large ripe tomatoes, chunked (or 1-15 oz. can)
Salt and pepper
*Herbs to season (any or all):
parsley (1/4 c. fresh or 2 T. dry)
basil
coriander (coarsely chopped)
Italian seasoning
marjoram

Put olive oil in a large soup pot/Dutch oven over medium high heat. Add all vegetables except tomatoes. Wilt down vegetables for 10-15 minutes, stirring frequently. Add tomatoes.

To alternately oven roast vegetables: cover a lipped 10x15 sheet pan with aluminum foil. Scatter vegetables in pan (including tomatoes), drizzle olive oil over. Cook in 375 degree oven 20-30 minutes, or until done. Remove from oven, pour into large soup pot/Dutch oven.

To the pot, add salt and pepper and chosen herbs. Cook on medium heat, covered, for 15 minutes. If too juicy, remove cover, simmer an additional 10 minutes. If too dry, moisten with tomato juice.


Mary





GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

also available on line at:
http://dawsontimes.com/
http://cumminghome.com/

"English Trifle"

from..."Miss Mary's Kitchen"
by: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net




It's time for Christmas, so it's time for Trifle!
(try this old recipe)
#mb-04-12

ENGLISH TRIFLE

Many years ago, Norm had a partner in his wine business who was originally from England. During the course of the relationship, we also came to know Andrew’s parents. They were truly unique people, and it was a pleasure to know them. When I raved about the dessert at the end of a shared holiday meal, Anne offered me a recipe for English Trifle. It has come to be a Christmas favorite for us.

If I stop for a moment, I can still hear Anne describing the preparation of this dish in her wonderful British accent. She had "Americanized" her recipe over the years of living here, but there were certain standards she held to. Of particular note was the usage of Bird's Custard Powder, an English vanilla pudding mix that Anne swore by. When I left that night, she gave me a box of this pudding mix so I could try it for myself. Today, I search to find a container of Bird's each time I make the trifle because it does add a distinctive flavor just as Anne described! A caution in making the dish is to not use pineapple, fresh or canned, in the choice of fruit because it will not allow the gelatin to set up properly.

I hope this becomes a tradition at your house!

ENGLISH TRIFLE
Serves 6 - 8

1 pound cake (I use Sara Lee frozen)
sherry (not cooking sherry)
16 oz. canned fruit (no pineapple)
1 small pkg. flavored gelatin (I use cherry)
1 Birds' Custard Powder box
1/2 pt. whipping cream, whipped

Remove crust from the pound cake and cut into 2" cubes. Make a layer of cubes in the bottom of a trifle bowl (or large glass bowl). Sprinkle sherry liberally over cake, allow to soak in. Drain fruit, saving juice. Pour fruit over cake.

Prepare gelatin using juice from fruit as liquid (add water if not enough). Pour the mixture over the cake and fruit. Cover with plastic wrap, put in the refrigerator to set (overnight if preferred).

Prepare the custard powder according to directions, allow to cool. Pour over all ingredients, cover with plastic wrap, return to the refrigerator for several hours to set. At serving time, top with whipped cream.

Mary





GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite -
http://frommissmaryskitchen.blogspot.com/

also available on line at:
http://dawsontimes.com/
 http://cumminghome.com/

Luscious Green Stuff

from..."Miss Mary's Kitchen"
by: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net




#mb-03-12
LUSCIOUS GREEN STUFF

Visiting our grandparents was always high on the list of "to-do" items when we were growing up. With both parents in the teaching profession, we had most holidays and summers free to do things as a family. Mother's parents lived in Friendship, TN, a little town in the western part of the state, and Daddy's were in Matlacha, FL deep in the southern part of that state. It was common for us to pack our things to go for an extended visit with either grandparents.

Whenever we went to Friendship, the stay usually consisted of an unending string of meals at many relatives' homes. This gave everyone a chance to visit with one another, and to enjoy the fellowship of family. There was always an abundance of home-grown food as well as handed down recipes prepared for these gatherings.

Congealed salads were usually a part of the meal, and it was common to have my grandmother's oft-requested concoction, Luscious Green Stuff. I think it was my cousin who gave it that name, and it aptly described how most of us felt when it was brought to the table! The happy memory of those visits with relatives returns whenever I make this salad.

LUSCIOUS GREEN STUFF
Serves 4-6

1 small pkg. lime gelatin
1 8 oz. can crushed pineapple, drained (save juice)
2 c. miniature marshmallows
8 oz. small curd cottage cheese
1 c. whipped cream (or frozen whipped topping)
Chopped pecans (optional)

To the saved pineapple juice, add enough hot water to make 2 cups. In a saucepan, pour this juice over the gelatin and bring to a boil. Remove from heat and add miniature marshmallows. Stir to melt the marshmallows completely. Place the jello/marshmallow mixture in the refrigerator to cool until it begins to congeal. Remove from the refrigerator, stir in the drained pineapple, cottage cheese, and whipping cream (nuts, if desired). Return to the refrigerator to congeal completely.

Mary






GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

also available on line at:
http://dawsontimes.com/
http://cumminghome

Festive Citrus Scallops

from . . ."Miss Mary's Kitchen"
by: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net




#mb-02-12
FESTIVE CITRUS SCALLOPS

We recently went out of town for the weekend, and when we got home, the thoughts of fixing a big dinner just did not appeal to us. Something short and sweet was in my mind as I rummaged through the freezer in search of food that fit those criteria.

I spotted a package of bay scallops and knew I could thaw them quickly. Preparation of an easy meal began to form in my mind with those tasy little morsels as the main attraction. From the refrigerator came green onions, butter, fresh lemon and an opened bottle of Chardonnay. Spying a ripe tomato on the counter set me off to the races!

The outcome of this dish was just what we needed - a light yet filling entree that was complemented by fresh green beans and a simple tossed salad. My only other suggestion might be to add a crusty French or Italian bread to capture the remaining sauce from the dish.

FESTIVE CITRUS SCALLOPS
Serves 2, easily multiplied

1/2 lb. small bay scallops, patted dry
2 T. olive oil, divided
2 T. white wine (I used Chardonnay)
2 T. butter, optional
1 t. basil leaves, shredded
1/2 lemon, juiced + grated peel from lemon
1 medium tomato, peeled, seeded and diced

Angel hair spaghetti, cooked, kept warm
2-3 green onions, finely sliced

Preheat oven to 350 degrees. Line a lipped sheet pan (small) with aluminum foil. Placing prepared scallops on the pan, drizzle 1 T. olive oil over, toss to completely coat the scallops. Sprinkle white wine and lemon juice over scallops (optional-dot with butter). Bake for 7-9 minutes, watching closely.

Place cooked spaghetti in a serving bowl. Ad 2 T. olive oil, diced tomato and lemon rind, tossing to combine. When scallops are done, add the contents of the baking pan to spaghetti mixture. Sprinkle green onions and basil leaves over top, toss, and serve.

Mary





GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/

also available on line at:
http://cumminghome.com/
http://dawsontimes.com/
http://www.thecherokeeconnection.com/

The Best in Home Cooking

From Miss Mary's Kitchen
Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net





"From Miss Mary's Kitchen" is a collection of some of the best recipes available from good old "Home Cooking", to "Haut Cuisine".  With a personal collection of thousands of recipes, I am constantly adding to the list with tried and true favorites, and new creations.  My husband, Norm, has been in the wine business for quite some time, and we have great fun pairing good food and good wine.

I hope you enjoy these treasures, some of which are more than one hundred years old!





GOOD FOOD...GOOD FOR THE SOUL!