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FareShare Gazette Recipes -- November 1998 - J's

 

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Recipes Included On This Page

Jamee's Little Crab Cakes With Guacamole
Jello Rolls (Yeast)

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                      *  Exported from  MasterCook  *
            Jamee's Little Crab Cakes With Guacamole -Jimtown
Recipe By     : Jamee Carleto, Jimtown Store, California
Serving Size : 24 Preparation Time :1:05
Categories : Volume 2, Nov. '98 Avacados
Crab Main Dishes
Sauces Seafood
  Amount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
                        Guacamole:
3 ripe medium avocados
2 tablespoons fresh lime juice
2 green onions -- thinly sliced
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon salt
1/4 teaspoon green jalapeno sauce
Crab Cakes:
16 ounces lump crab meat
1 1/2 teaspoons fresh lemon juice
3 tablespoons olive oil
1 medium onion -- finely chopped
1/8 teaspoon ground red pepper -- cayenne
1/3 cup mayonnaise
1 tablespoon Dijon mustard with seeds
3/4 teaspoon salt
1/4 teaspoon dried thyme
2 tablespoons chopped fresh parsley leaves
3 large eggs
4 cups cornflakes
lemon or lime wedges -- for garnish
1. Prepare Guacamole: Cut each avocado lengthwise in half; remove each
seed, then peel. Cut avocados into chunks.
2. In medium bowl, with fork, mash avocados with lime juice; stir in green
onions and remaining guacamole ingredients. Cover surface of guacamole
directly with plastic wrap to prevent discoloration. Refrigerate if not
serving right away. (Makes about 1 1/2 cups.)
3. Prepare Crab Cakes: Pick over crab meat to remove any pieces of shell 
or cartilage. Sprinkle with lemon juice; set aside.
4. In nonstick 12-inch skillet, heat 1 tablespoon olive oil over medium
heat. Add onion and ground red pepper, and cook until onion is tender,
about 8 minutes, stirring frequently. Remove skillet from heat.
5. In medium bowl, with wire whisk or fork, blend mayonnaise, mustard,
salt, thyme, 1 tablespoon chopped parsley, and 1 egg. Stir in crab meat
and onion mixture until well blended. With hands, shape crab meat mixture
into twenty-four 2-inch round cakes.
6. In food processor with knife blade attached or in blender, pulse
cornflakes until fine crumbs form; transfer to large sheet of waxed paper
and toss with remaining 1 tablespoon chopped parsley.
7. In pie plate, beat remaining 2 eggs with 1 tablespoon water. Dip each
crab cake into beaten eggs, then coat with cornflake crumbs. (If not
cooking right away, place crab cakes on large cookie sheet; cover with
plastic wrap and refrigerate until ready to cook.)
8. In same skillet, heat 1 tablespoon olive oil over medium-high heat. Add
12 crab cakes and cook about 10 minutes, turning once, until golden brown
on both sides. Transfer crab cakes to platter; cover loosely with foil to
keep warm. Repeat with remaining olive oil and crab cakes. Serve crab
cakes with guacamole and lemon or lime wedges.
Each crab cake without guacamole: About 85 calories, 5 g protein, 4 g
carbohydrate, 5 g total fat (1 g saturated), 47 mg cholesterol, 205 mg sodium.
Each tablespoon guacamole: About 40 calories, 1 g protein, 2 g 
carbohydrate, 4 g total fat (1 g saturated), 0 mg cholesterol, 45 mg sodium.
ABOUT THE RECIPE: This appetizer was the brainstorm of Jamee Carleto, 
who's been Jimtown's chef for 5 years. Do all the prep ahead then panfry
the petite cakes just before serving. Top each with a dollop of creamy
guacamole. Jimtown store, Healdsburg, CA, Proprietors: Carrie Brown and
John Werner. Archive by http://food.epicurious.com/ (c) 1998
Posted on FareShare 11-98 by Pat Hanneman (kitpath@earthlink.net)
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                     *  Exported from  MasterCook  *
                           Jello Rolls (Yeast)
Recipe By     : www.culinary.com
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Breads - Yeast
Sweet Rolls
  Amount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   2      cups          boiling water
2 tablespoons butter
1/4 cup sugar
2 packages dry yeast
1 teaspoon sugar
6 cups flour -- (about)
1 teaspoon salt
1/4 cup lukewarm water
***FILLING***
1 package red jello--dry
1 cup pecans
1/4 cup butter -- melted
3/4 cup sugar
***GLAZE***
1 cup powdered sugar
1 1/2 teaspoons milk
Mix boiling water, butter, 1/4 cup sugar, salt.  Cool to lukewarm.  Put
yeast in lukewarm water. Add 1 tsp. sugar. Mix with cooled butter
mixture. Mix half of flour, 1 cup at a time, in electric mixer. Blend
well. By hand, stir in enough remaining flour to make dough. Knead
into a smooth ball. Cover and let rise until double in bulk. (May
refrigerate overnight at this point if you want these for breakfast).
Roll dough 1/8 inch thick. Cover with melted butter. Mix jello and
sugar and sprinkle over. Sprinkle nuts on top. Roll up as for jelly
roll. Cut into 1/2 inch slices and place on well buttered pan, well
apart. Let rise until double, about 1 hour. Bake at 400 degrees for 20
minutes. Mix glaze and drizzle over hot rolls.
Makes about 48 rolls.  
Recipe posted at http://www.culinary.com
Posted to FareShare 11/98 by JoAnn Pellegrino
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