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Archive for the ‘In My Kitchen’ Category

In My Kitchen

Welcome to my kitchen. This is were you will find some great recipes for you and you family to try. Each week I will try and keep the recipes related in some shape form or fashion, wither by ingredient or theme. Cooking is based on trial and error, so if you make any modification to fit your families needs, please comment on what you did so everyone else can try as well. Thanks and I hope you all enjoy the recipes.

This week’s special ingredient: LIMES!

Appetizer: Southern-Style Crab Cakes with a Cool Lime Sauce( Nabisco’s Holiday Appetizers and More mag-07)

*Grated peel and juice from 1 lime,divided

1 c. Kraft mayo or Miracle Whip,divided
1 env. Good Seasons Italian Salad Dressing & Recipe Mix
2 tbsp. Grey Poupon Country Dijon Mustard
2 cans (6 oz. each) crab meat, drained and flaked
25 Ritz crackers, finely crushed, divided
1 green onion, chopped
1/4 c. Breakstone’s or Knudsen sour cream

Mix half of the lime juice, 1/2 cup of mayo, salad dressing mix and mustard in a medium bowl until well blended. Add crab meat, 1/2 cup of cracker crumbs and the onion; mix lightly.

Shape into 18(1/2-inch-thick) patties; coat with remaining cracker crumbs.

Cook patties in batches in large nonstick skillet on medium heat 2 min. on each side or until browned on both sides and heated through. Meanwhile, mix remaining 1/2 cup mayo, the remaining lime juice, the lime peel and sour cream until well blended. Serve with crab cakes.

Makes 18 servings, 1 crab cake and 2 tsp. sauce each.

Note: If skillet is nonstick, cook crab cakes in 1 tbsp. oil

Entree: Pepper-Lime Chicken ( Better Home and Garden Cook Book)

2 1/2 to 3 lbs. meaty chicken pieces ( breast halves, thighs and drumsticks)
1 tsp. finely shredded lime peel
1/4 c. lime juice
1 tbsp. cooking oil
2 cloves garlic, minced
1 tsp. dried thyme or basil, crushed
1/2 to 1 tsp. black pepper
1/4 tsp. salt

If desired, skin chicken. Place chicken pieces, bone side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or until light brown.

Meanwhile, for glaze, in a small bowl stir together lime peel, lime juice, oil, garlic, thyme, pepper and salt. Brush chicken with glaze. Turn chicken; brush with more glaze. broil for 5 to 15 minutes more or until chicken is no longer pink (170º F for breasts; 180º F for thighs and drumsticks), brushing often with glaze during the last 5 minutes of cooking time.

Makes 6 servings




Dessert: Lime Meltaways (Betty Crocker Best of Baking)


1 cup margarine or butter
1/2 cup powdered sugar
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon grated lime peel
1/2 teaspoon vanilla
Lime Glaze (recipe follows)

LIME GLAZE
1/2 cup powdered sugar
4 teaspoons lime juice
2 teaspoons grated lime peel

Heat oven to 350º. Beat margarine and powdered sugar in large bowl until light and fluffy. Stir in remaining ingredients except Lime Glaze until well blended. Place dough in cookie press with ribbon tip. Form long ribbons of dough on ungreased cookie sheet. Cut into 3-inch lengths. Bake 9 to 11 minutes or until edges are golden brown. Remove from cookie sheet. Cool completely. Prepare Lime Glaze and brush on cookies.

LIME GLAZE:
Mix all ingredients.

Drink: Lime Daiquiris ( Better Home and Garden Cookbook)

1- 6 oz. can frozen limeade concentrate
2/3 c. rum
2 1/2 to 3 cups ice cubes

In a blender combine limeade and rum. Cover and blend until smooth. With blender running, add ice cubes, 1 at a time, through opening in lid until slushy.

Makes 7 (4oz.) servings

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