recipes

• In a double boiler, melt the cream cheese and butter.
• Add the crabmeat and seasonings.
• Serve in a chafing dish to keep warm.
• Good with dip-size corn chips, in pastry shells, or crackers.

• Preheat the oven to 400 F.
• Butter a 12-cup muffin tin.
• Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl; mix well.
• Add the cheese, sun-dried tomatoes, and scallions and toss well.
• Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
• Add the wet ingredients to the dry and mix together just until a soft dough forms.
• (Be careful not to overmix the dough.
• ) Fill the prepared muffin cups to the rim with batter.
• Bake until the tops start to brown slightly, 20 to 25 minutes.
• Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
• Serve warm or at room temperature.
• Remove to a rack and let cool to room temperature.
• Cover and refrigerate for at least 2 hours or up to 2 days.

• Wash and cut the lower portion of Enoki mushrooms and discard.
• Simmer together chicken broth, watercress and Enoki mushrooms for 4 to 6 minutes, until watercress is dark green.
• Serve at once.

• Randomly pierce the surface of the roast with a sharp knife.
• In a Dutch oven, brown roast on all sides in hot oil.
• In a mixing bowl, combine remaining ingredients and mix well.
• Pour sauce over roast and bring to a boil.
• Reduce heat, cover and simmer 2 hours or until pork is fork-tender.
• Baste roast with sauce during cooking time.
• Slice or chop to serve.

Chicken

• In medium bowl, beat egg; add oil and beat again.
• Add vinegar, salt, pepper, cayenne, garlic powder, nutmeg, celery salt, coriander and cloves; stir well.
• Cut chicken wings in half at joint; remove wing tips and reserve for later use (soup stock).
• Dip wing drummettes into sauce and place into shallow roasting pan.
• Bake for 10 minutes at 500°F. , turning and basting with sauce several times until wings reach desired crispness.
• Remove from oven, drain and remove to warm platter garnished with celery sticks.
• Serve with Creamy Blue Cheese Dipping Sauce.

Creamy Blue Cheese Dipping Sauce

• In medium bowl, place 2 tablespoons chopped onion, 1 garlic clove (crushed), 1/4 cup chopped fresh parsley, 1 cup mayonnaise, 1/2 cup dairy sour cream, 1 tablespoon lemon juice, 1 tablespoon vinegar and 1/4 cup crumbled blue cheese.
• Stir and add salt, pepper, and cayenne to taste.
• Cover and chill.

• Pour evaporated milk into small mixer bowl; place beaters into mixture.
• Freeze for about 30 minutes or until ice crystals form around edge of bowl.
• Beat on high speed for 1 minute or until very frothy.
• Gradually add sugar and vanilla extract; continue beating for 2 minutes or until mixture is stiff.
• Serve immediately spooned over fresh fruit or your favorite dessert.

• Preheat oven to 375°F.
• Remove skin from chicken and discard; place chicken in a bowl and set aside.
• In a separate bowl mix together onion, lemon juice, garlic, green chiles, chili powder and pepper.
• Pour over chicken and marinate in refrigerator for 1 hour, turning occasionally.
• Roast the chicken in a shallow pan, basting frequently with the marinade, for 1 to 1¼ hours or until done.
• Remove from oven and serve hot.

• Combine evaporated milk and morsels in medium, heavy-duty saucepan.
• Cook over low heat, stirring frequently, until morsels are melted.
• Remove from heat; stir in vanilla extract.
• Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or cake.
• Store remaining sauce tightly covered in refrigerator.

• Preheat oven to 400°F.
• Season chicken all over with salt and pepper.
• Drizzle with oil and arrange in a single layer in a 13×9-inch baking dish.
• Scatter garlic cloves over chicken.
• Cover and bake 20 minutes.
• Sprinkle with parsley and bake, uncovered, 10 minutes longer.

• Combine flour, seasoned salt, lemon pepper and cinnamon in a shallow bowl.
• Wash chicken pieces and pat dry.
• Dredge chicken in flour mixture to coat evenly, shake off excess.
• Preheat oven to 350°F.
• In a large skillet, heat oil until hot, about 375°F.
• Brown chicken on all sides.
• Remove to a shallow baking dish and bake, covered, for 30 minutes or until done.
• For crispier skin, remove cover during the last 10 minutes.