Crab Cakes with Remoulade Sauce and Easy Carrot Slaw

Thursday, October 9th, 2014

Crab cakes with Remoulade Sauce and Easy Carrot Slaw Wine Pairing: Erbaceo (Crisp, white Italian wine) – Jenny Ingraham   1 lb. North Carolina Backfin Crabmeat, picked free of shells 1⁄4 c. Panko bread crumbs 1⁄2 c. Red onion, finely chopped 1/2 c. Bell pepper, finely chopped 1⁄4 c. Mayonnaise 1 tsp. Dry mustard 2 […]

Virtual Cookbook: Sausage Stuffing

Wednesday, December 18th, 2013

 Sausage Stuffing -Kim Drakulich – 4 cups water – 4 chicken bouillon cubes – 1 ½ sticks margarine – 2 lbs. Mild bulk sausage  – 2 cups chopped celery – 1 cup chopped onion – 1 handful fresh sage, coarsely chopped – 2 14-oz. Pkgs. Seasoned stuffing crumbs – Poultry seasoning, salt and pepper to taste […]

Virtual Cookbook: Better Than ANYTHING Cake

Saturday, December 14th, 2013

Virtual Cookbook Recipe:  Better Than ANYTHING Cake •1 package, Devil’s Food Cake •1 can, sweetened-condensed milk •8 oz. caramel •Heath bars, chopped (or homemade toffee) •Cool Whip Bake cake according to directions in a 9×13 pan.  While the cake is cooling, cut slits across the cake (but not all the way through to the bottom).  […]