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March Recipes

MARYLAND CRAB CAKES

An easy and authentic version of this Maryland classic. The key to great Maryland crab cakes is not to over mix and shred the crab. The mixture should be slightly loose.

1    lb. Backfin Blue Crab Meat 

      (or other lump crab meat)

8    Saltine Crackers

1    Egg Beaten

2    Tbsp. Mayonnaise

1    tsp. Mustard

1/4 tsp. Worcestershire Sauce

1    tsp. Old Bay Seasoning

      Salt to Taste

2    Tbsp. Vegetable Oil

Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.

Crush the saltine crackers very fine and mix with the egg, mayonnaise, mustard, Worcestershire, old bay and salt. Gently fold in the crab. Only mix enough to combine ingredients. You don't want to break up the crab into fine shreds. Shape into 6 crab cakes, and refrigerate for at least 1 hour.

Heat about 2 tablespoons of vegetable oil in a nonstick frying pan. Sauté  until golden brown on each side. This will only take about 3 to 5 minutes per side. 

Garnish with tartar sauce, or simply with a slice of lemon. Yields: 6 Maryland Crab Cakes.


SESAME TILAPIA FOR TWO

Sesame oil and Italian seasoning are the perfect flavors for tender tilapia.

2    (4 oz.) Fillets Tilapia

1/4 Cup Sesame Oil

1    Clove Garlic (minced)

1    tsp. Italian Seasoning

      Salt to Taste

      Fresh Ground Black Pepper to Taste

Place the tilapia in a bowl, and drizzle with the sesame oil. Season with the garlic, Italian seasoning, salt, and pepper. Cover, and marinate at least 30 minutes in the refrigerator.

Preheat oven to 350 degrees F. Transfer the tilapia and marinade to a baking dish, and bake 30 minutes in the preheated oven, until fish is easily flaked with a fork. Servings: 2


PHILADELPHIA CHEESE STEAK STUFFED BELL PEPPERS

8  oz. Thinly Sliced Roast Beef

8  Slices Provolone Cheese

2  Large Green Bell Peppers

1  Medium Sweet Onion

6  oz. Baby Bella Mushrooms

2  Tbs. Butter

2  Tbs. Olive Oil

1  Tbs. Garlic  (minced)

    Montreal Steak Seasoning (optional)

    Salt and Pepper to Taste

Slice peppers in half lengthwise, remove ribs and seeds. Microwave the peppers for about 1 and a half minutes or boil for 4 minutes. Blot dry. Slice onions and mushrooms.  Sauté  over medium heat with butter, olive oil, minced garlic and a little salt and pepper.  Sauté  until onions and mushroom are nice and caramelized.  About 25-30 minutes. Preheat oven to 400 degrees.

Slice roast beef into thin strips and add to the onion and mushroom mixture.  Allow to cook 5 to 10 minutes

Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. Bake for 15 to 20 minutes or until the cheese on top is golden brown. Serve and Enjoy!! Makes 4 servings.


REESE'S PEANUT BUTTER CUP PRETZEL COOKIES

1 1/2 Cups Flour

1       tsp. Baking Powder

1/2    tsp. Salt

1/4    tsp. Baking Soda

1       Stick Unsalted Butter  (at room temperature)

3/4    Cup Packed Light Brown Sugar

1/2    Cup Sugar

1/4    Cup Powdered Sugar

2       Large Egg Yolks

1       Large Egg

1       tsp. Vanilla Extract

8       oz. Reese's Peanut Butter Cups (coarsely 

         chopped,  about 11 full sized ones)

1/3    Cup Pretzels (coarsely chopped)

Place racks in upper and lower thirds of oven. Preheat oven to 375 degrees.  In a large bowl, whisk together flour, baking powder, salt, and baking soda. Set aside.

Beat butter with brown sugar, sugar, and powdered sugar for 3 to 4 minutes, until light and fluffy. Add egg yolks, egg, and vanilla and beat for an additional 4 to 5 minutes, scraping down the sides as needed. With mixer on low, add dry ingredients, beating just until combined. Use a spatula to fold in pretzels and chopped Reese's peanut butter cups.

Spoon rounded tablespoonfuls of cookie dough onto 2 baking sheets lined with parchment paper. Leave 1 inch between cookies.

Bake cookies for 10 to 12 minutes, rotating pans halfway through, just until golden brown on the edges. Allow cookies to cool slightly on baking sheets before transferring to wire racks to cool completely.


BANANA CREAM ECLAIR PIE

1/2 Cup Water

1/4 Cup Butter

1/2 Cup Flour

2    Large Eggs

1    (4 oz.) Box Jell-O Banana Cream Instant Pudding (or French Vanilla)

1    Cup Milk

3/4 Cup Whipping Cream

3    or 4 Bananas (sliced)

Preheat oven to 350.  In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding the other egg. Spread mixture into a lightly greased pie pan, covering the bottom and sides evenly.

Bake for 25 to 30 minutes or until golden brown. You may want to check it occasionally, you don’t want to over bake the crust. Remove from oven and let cool (don’t touch or push bubbles down).

Beat pudding mix with milk and whipping cream until thick and creamy. Place in the fridge until crust has completely cooled and ready to fill.

Cover the bottom of the eclair crust with sliced bananas. Pour pudding over bananas to fill the crust. Top with more sliced bananas and fresh whipped cream.

This week I also have 2 requests for you.  Kipp Shafer is looking for the recipe to a dish his father told him about. It was called Milkdunkis. His Grandmother used to make it for breakfast. Basically it was fried milk and flour, but had other ingredients as well, to give it flavor. Any help would be appreciated. The second request is from Janet Nye. She is looking for the recipe to make the Chicken Pie that was served at the old Akron Restaurant.


SOUR CREAM RHUBARB PIE

Wonderful warmed with a side of vanilla ice cream!

1 1/4 Cups White Sugar

1       Cup Sour Cream

3       Eggs

2       Tbsp. All-purpose Flour

1/2    tsp. Vanilla Extract

1/4    tsp. Salt

3       Cups Fresh Rhubarb (chopped)        

1 (9 inch) Unbaked Pie Shell

 1/3    Cup White Sugar

1/3    Cup All-purpose Flour

1       tsp. Ground Cinnamon

1/4    Cup Butter (softened)

Preheat oven to 375 degrees F. Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.

Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.

Remove pie from oven. Reduce oven temperature to 350 degrees F. Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes. 

Servings: 8

Recipe From: D. S. Novak


PA DUTCH HOT BACON DRESSING

This is one of the "sweet/sour" recipes that the PA Dutch are known for. This dressing can be used on dandelion, endive, iceberg lettuce or as a dressing to make German style potato salad.

1/2  lb Bacon (cooked and crumbled)

1     Egg (beaten)

2/3  Cup Sugar

2     Tbsp. Flour

2/3  Cup Water

2/3  Cup Apple Cider Vinegar

1/4  tsp. Salt

1/4  tsp. Black Pepper

3     Hard Boiled Eggs (sliced)

Dandelion, Endive or any Lettuce

Cook the bacon in a 10-inch nonstick skillet. Remove bacon from skillet when cooked and set aside. Do not discard bacon fat. You will be using it to complete the cooked dressing.

In a medium bowl, combine the egg, sugar, flour, water, vinegar, salt and pepper. Mix well and add to skillet with bacon fat. Cook, stirring constantly, for about 4 to 5 minutes or until dressing thickens and is hot and bubbly. Crumble bacon and add to skillet. Mix well. 

Clean and tear the greens into a large bowl. Place sliced egg over the top. Pour hot dressing over greens and toss to coat. (We always ate this, with the dandelion, served over top of boiled potatoes) Serves: 4

Please note: This dressing can be used to make German Potato Salad as well. Just substitute 3 pounds of cooked, diced potatoes for the greens. Dice the hard boiled eggs and add 1 stalk of celery, diced and 1 small onion, diced and you have another awesome PA Dutch recipe.