Cook's Corner
Blueberry Pineapple Dessert
Katie Rice
Chestertown, MD
Ingredients:
1 tall can crushed pineapple, undrained
3 cups blueberries
3/4 cup sugar
1 stick butter, melted
1/4 cup sugar
1 box yellow cake mix
2 tablespoons butter, melted
Preheat oven to 350 degrees. Butter a 9x13 baking dish. Pour can of pineapple into baking dish. Coat blueberries with 3/4 cup of sugar and pour on top of pineapple. Add 1 tablespoon melted butter to the blueberries and sugar to help the sugar stick to the berries. Sprinkle dry yellow cake mix on top of blueberries. Drizzle melted stick of butter on top of cake mix. Bake at 350 degrees for 1 hour.
Shrimp Tacos
Michelle Logan
Richmond, VA
Ingredients:
1lb raw shrimp, shelled
2 tbsp chopped parsley
12 tortilla shells
Sour cream
Chopped scallions
Taco sauce:
1 tbsp olive oil
1 onion finely chopped
1 green pepper finely chopped
1 jalapeno finely chopped
3 garlic cloves crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp brown sugar
1 lb ripe tomatoes chopped and peeled
Juice of 1/2 lemon
Salt and pepper
Preheat oven to 350
To make sauce, heat oil in deep skillet over medium heat. Add onion and cook for 5 minutes. Add the bell pepper and jalapeno and cook for 5 minutes. Add garlic, cumin, coriander and sugar and cook sauce for 2 more minutes, stirring. Add tomatoes, lemon juice, and salt and pepper to taste. Bring to a boil, then let simmer for 10 min. Stir in shrimp and parsley, cover, and cook gently for 5-8 minutes until the shrimp are pink. Meanwhile, heat tortilla shells on a baking sheet in the oven for 3 minutes. To serve, spoon the shrimp mixture into tortilla shells, top with sour cream and scallions.
Strawberry Bread
Jackie Hardin
Galena, MD
Ingredients:
1 1/2 Cups sliced strawberries
2 eggs
3/4 Cups oil
3/4 Cups flour
3/4 Cups sugar
1 teaspoon cinnamon
1/2 teaspoon baking soda
In a small bowl combine strawberries, eggs and oil. In larger bowl combine dry ingredients. Add wet ingredients to dry, and mix lightly. Pour into greased loaf pan.
Bake at 350 degrees 40 minutes or until light brown.
Reedie’s Famous Vidalia Onion Dip
Reed Gallant
Annapolis, MD
Ingredients:
1 Cup Vidalia Onion
1 Cup Mayonnaise (enough to hold all together)
1 Cup Shredded Swiss Cheese
Chop Vidalia Onion to make one cup. Mix all three ingredients together in a bowl. Spread into
shallow round baking dish.
Preheat oven to 375 degrees. Bake until the edges and top turn a slight brown color. Usually
about 45 minutes. Serve with tortilla chips, crackers or small roll. Enjoy!
Maryland Goose Croquettes
by Anne Obrecht
Baltimore, Maryland
Ingredients:
2 Cups cooked, ground goose
1 Cup cream sauce
1 Tbs fresh minced onion
2 Tbs fresh minced parsley
1 egg, beaten w/2 Tbs water
Bread crumbs
Cream sauce:
3 1/2 Tbs. butter
4 Tbs flour
Crazy Jane’s salt to taste
1 Cup milk
Poach goose breasts in chicken broth, white wine, onion and celery for 30 minutes. Cool, then grind in Cuisinart.
Cream sauce: melt butter, add flour & milk, stirring constantly with a wisk, season with salt.
Cream should be thick. Add onion and parsley to sauce and cool.
Once cooled, mix together and form into balls, size of a walnut. Coat with flour & roll in egg
mixture then breadcrumbs. Once formed and dipped, place balls in deep fryer or frying pan
covered in vegetable oil. Cook until browned. Drain on paper towels and serve immediately.
My credit for this recipe goes to my dear friend Billy Boyd of Wye Mills.
Baked Bananas with Chocolate
by Sue Kloman
Chestertown, Maryland
Ingredients:
2 bananas peeled & sliced
2 oz. Bittersweet chocolate chopped fine
1 cup heavy cream
¼ t vanilla
Oven at 425 degrees
Divide one sliced banana between two ramekins and sprinkle half the chocolate over. Arrange remaining banana slices over chocolate and top with remaining chocolate. In a bowl stir together cream and vanilla, and pour over.
Bake for 10 minutes.
Oatmeal Caramel Bars
by Stefanie Fetsch
Baltimore, Maryland
Ingredients:
32 light colored caramels
5 tbsp. evaporated milk
1 cup flour
1 cup oatmeal
¾ cup brown sugar
½ tsp. baking soda
¼ salt
¾ cup melted butter
½ chopped pecans
Melt caramels in top of double broiler. Add evaporated milk. Mix, set aside and let cool. Mix the flour, oatmeal, brown sugar, soda and salt together. Add melted butter and mix together.
Take half of the dough and press into an ungreased 11 x 7 x 1.5" pan. Bake at 350°F for 10
minutes. Let cool slightly. Spread caramel mixture on top of cooked dough. Add pecans to
remaining crumb mixture and sprinkle on top of caramel.
Bake at 350°F for 17 minutes. Cool and cut into 24 small bars.
Oatmeal Caramel Bars
by Stefanie Fetsch
Baltimore, Maryland
Ingredients:
32 light colored caramels
5 tbsp. evaporated milk
1 cup flour
1 cup oatmeal
¾ cup brown sugar
½ tsp. baking soda
¼ salt
¾ cup melted butter
½ chopped pecans
Melt caramels in top of double broiler. Add evaporated milk. Mix, set aside and let cool. Mix the flour, oatmeal, brown sugar, soda and salt together. Add melted butter and mix together.
Take half of the dough and press into an ungreased 11 x 7 x 1.5" pan. Bake at 350°F for 10
minutes. Let cool slightly. Spread caramel mixture on top of cooked dough. Add pecans to
remaining crumb mixture and sprinkle on top of caramel.
Bake at 350°F for 17 minutes. Cool and cut into 24 small bars.
Chocolate Silk Pie
by Jackie Hardin
Galena, Maryland
Ingredients:
Melt 1.5 squares unsweetened chocolate
½ stick butter
1.5 cup sugar
1 tbsp. flour
2 eggs
½ cup milk
2 tsp. vanilla
Dash of salt
Beat 5-7 minutes. Pour into an unbaked pie shell. Bake 350°F degrees 35 minutes. Cool before serving. Add whipped cream if desired.
Buffalo Wing Dip
Ingredients:
12 oz. bottle of hot sauce
4 boneless chicken breasts, cooked and pulled apart
16 oz. bottle of blue cheese salad dressing
2 - 8 oz. pkg. cream cheese
8 oz. Monterey jack shredded cheese combo
Mix chicken and hot sauce in a 9 x 13 inch pan. Melt cream cheese and mix with blue cheese dressing. Pour over the chicken and hot sauce layer. Bake for 20 minutes at 350 °F. Top with cheese and bake for 10 more minutes. Serve with celery and tortilla chips.
Cream Cheese and Chip Beef Dip
Ingredients:
8 oz. pkg cream cheese
½ pint sour cream (16 oz.)
1 pkg dried beef
½ chopped green pepper
onion flakes (one tbsp.)
Small pkg slivered almonds
Mix ingredients and heat in covered container at 350 °F. Use shallow dish, not deep dish or it
won’t bake. Cook until bubbly. Cool and cover with plastic wrap, refrigerate a minimum of 12
hours.
The Best Grilled Fajitas!
by Jen Shalley
Nantucket, Massachusetts
Ingredients:
1/3 cup lime juice (2-3 limes)
6 tablespoons vegetable oil
3 medium cloves garlic, minced or pressed through garlic press (about 1 tbs.)
1 tbs Worcestershire sauce
1 1/2 teaspoons brown sugar
1 jalapeno chile, minced after removal of seeds and ribs
1 1/2 tablespoons minced fresh cilantro leaves
Table salt and ground black pepper
3 bonesless, skinless chicken breasts (about 1 1/2 lbs), trimmed of fat, tenderloins removed, breasts pounded to 1/2" thickness
1 large red onion, peeled and cut into 1/2 inch-thick rounds (do not separate rings)
1 large red bell pepper, quartered, stemmed, seeded
1 large green bell pepper, quartered, stemmed, seeded
8-12 plain flour tortillas (6")
In medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire,
brown sugar, jalapeño, cilantro, 1 teaspoon salt, and 3/4 teaspoon pepper. Reserve 1/4
cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade.
Place chicken in marinade refrigerate for at least 15 minutes. Brush both sides of onion
rounds and peppers with remaining 2 tablespoons oil and season with salt and pepper.
Remove chicken from marinade and place on hot grill. Place onion, and peppers (skin
side down) on cooler side of grill. Cook peppers 8 to 10 minutes, turning as needed; cook
onions until charred on both sides, 10-12 minutes. When chicken and vegetables are
done, transfer to large plate; tent with foil to keep warm. Separate onions into rings and
place in medium bowl; slice bell peppers lengthwise into 1/4-inch strips and place in
bowl with onions. Add 2 tablespoons reserved unused marinade to vegetables and toss
well to combine. Slice chicken into 1/4-inch strips and toss with remaining 2 tablespoons
reserved marinade in another bowl; arrange chicken and vegetables on large platter and
serve with warmed tortillas.
Pumpkin Rolls
by Stefanie Wallace
Chestertown, Maryland
Ingredients:
3 eggs
1 cup of sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1 8oz. pkg cream cheese
1/2 nutmeg
1/2 salt
In large bowl combine eggs and sugar, beat well. Add pumpkin, lemon juice, mix until blended. In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mix well. Spread batter into a greased and wax paper lined 10x15 cookie sheet.
Bake at 375 for 15 mins. Remove from oven. Cool for 15 mins. Place cake on clean dish towel. Cool 10 mins longer. From 10 inch side roll cake up in towel, set aside.
Prepare filling. Beat together 1 (8oz) package soft cream cheese and 4 tbsp butter. Stir in 1 cup powdered sugar and 1/2 tsp vanilla extract. Blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll-up cake and wrap in plastic wrap. Slice cake in 1" sections.
Mini Fruit Pizzas
by Stephanie Blank
Annapolis, Maryland
Ingredients:
1 pkg Sugar Cookie Dough
1 pkg cream cheese, softened
2 tbs frozen limade concentrate, thawed
1/2 cup powdered sugar
Fresh strawberries, quartered
Fresh kiwi peeled, cut in half lengthwise
1/2 cup fresh blueberries
1/2 cup fresh raspberries
Bake cookies as directed on package. Cool at least 10 minutes. Meanwhile, in medium bowl, combine cream cheese, limeade concentrate and powdered sugar; mix until smooth. Spread each cooled cookie with 1 tablespoon of cream cheese mixture. Arrange fruit on top of each. Serve immediately, or cover and refrigerate.
Yummy Guacamole!
by Dudley Sullivan
Port Washington, New York
Ingredients:
2 ripe avacados
1 freshly squeezed lemon juice
1 red onion, chopped
Tabasco to taste
1 tomato, chopped with seeds removed
Salt and pepper to taste
Smash or cut up the avocado however you like the consistency. Add lemon juice, chopped red onion, salt and pepper, and hot sauce to your taste... mix it. At the end add the chopped tomato!
Scallops Delight!
by Sharon Lindstrom
Baltimore, Maryland
Ingredients:
1 lb Sea Scallops
1/4 lb Prosciutto Ham
Pesto Sauce
Butter
Lemon Juice
Wrap Prosciutto ham around individual scallops. Saute in butter on both sides until scallops are cooked. Add lemon to taste. Add a spoon full of the pesto sauce on top of scallop for a tasty treat!
Uncle John's Chicken
by John Waldron
Milton, Pennsylvania
Ingredients:
4 Boneless Chicken Breasts
1/2 cup olive oil
1/2 cup soy sauce
1/2 cup lemon juice
2 tsp brown sugar
2 tbsp minced garlic
Mix all ingredients in bowl and add chicken. Marinate for 6+ hours and grill!
Mama Fetch's Salsa
by Stephanie F.
Baltimore, Maryland
Ingredients:
Mild to Medium Salsa
Black Beans - drained
Corn - 2 ears cut off the cob
Fresh Cilantro - chopped
Jalapeno Pepper
Mix salsa, black beans, corn and chopped pepper together. Chill. Serve with Lime Tostitos! Delicious!
Chicken Piccata
by Kara C.
Annapolis, Maryland
Ingredients:
Four chicken breasts, split, de-boned, and thinly sliced Scallopini style
Crushed garlic
E.V. Olive Oil
2 eggs
Parmesan Cheese
Italian bread crumbs
Lemon juice
Capers
Butter
White Wine
Soak chicken breast in egg mixture for 5 minutes. Egg mixture is 2 eggs beaten with a pinch of
salt and pepper and parmesan cheese. Saute crushed garlic in a large frying pan of olive oil on medium heat. After chicken is soaked in egg mixture, coat each breast with Italian bread crumbs and place in frying pan. Squeeze whole juice of a lemon and let the chicken saute. Once each breast has been flipped and is cooking, throw in a handful of capers and a pad of butter. Add a splash of white wine and let cook on both sides. Add more lemon to taste. Enjoy!
Mushroom Canapes
by Georgia M.
Charlottesville, Virginia
Ingredients:
1 1/2 cups fresh sliced mushrooms
1/2 cup of mayonnaise
1/4 cup shredded parmesan cheese
1/2 can French's fried onions
1 French baguette
Saute mushrooms. Combine all other ingredients into a bowl. Once sauteed add mushrooms to
other ingredients. Spoon mixture onto 1/2 inch sliced French baguette. Broil in oven until toasted.
Tomato Special
by Don W.
Chestertown, Maryland
Ingredients:
1 big, ripe garden tomato
1 hard boiled egg
Two slices of white bread
Mayo
Salt and Pepper
Remove egg from refrigerator well ahead of time. Do not refrigerate tomato, must be warm from the garden. Smother both slices of bread with mayo. Do not toast. Place sliced egg on bread. Add salt and pepper to taste. Place on big, thick slice of tomato on top of egg. Add salt and pepper to taste. Do not slice in half. When the juice runs down your hand to your elbow, you know the tomato was cut thick enough. Really delicious!
Deviled Eggs
by Nancy G.
Quaker Neck, Maryland
Ingredients:
1 cup Miracle Whip
3 dashes Lea and Perrins Worcestershire Sauce
1/4 cup wet mustard
2 teaspoons distilled white vinegar
Dash of Lawry's seasoned salt
Hard-boil 6 eggs, peel, slice lengthwise and separate yolks (yellows) from egg white. Mix egg
yolks with ingredients above. Fold all ingredients together. Spoon into split eggs, chill. Sprinkle with paprika before serving. Yields 12 halves.
Crab Ceviche - (marinated seafood salad)
by Hill C.
Providence, Rhode Island
Ingredients:
1 lb Crabmeat
6 ripe tomatoes, diced
3 bell peppers (green, red, yellow), diced
2 jalapeno peppers, minced (optional)
1 habanero pepper, minced (optional)
2 vidalia onions, diced
1 cucumber, peeled, diced
Juice of one lime, lemon, and orange (zest to taste)
3 Tbsp cilantro, chopped
2-3 dashes Tabasco (to taste)
3-4 dashes J.O. No. 1 Seasoning (to taste)
Salt and pepper (to taste)
Combine all ingredients except the crabmeat in a mixing bowl. Adjust seasonings as needed. Carefully fold crabmeat into the mixture and chill for one hour. Serve over a bed of lettuce or in a bowl with tortilla chips within two days.
Southern Style Strawberry Daiquiri
by Toddy W.
Goldsboro, North Carolina
Ingredients:
1 large can frozen lime-aid (12oz)
White Rum (12oz)
6-8 Strawberries - coarsely chopped,
Teaspoon Sugar,
1/4 cup Grand Marnier.
Blend all ingredients together before adding ice.
Add ice to top of blender and liquefy. Garnish with strawberry. Whip cream topping - optional.
(Peaches or bananas may be substituted for strawberries)
Hors d'oeuvre
Jalapeno Bean Dip
by Mary Chandler C.
Annapolis, Maryland
Ingredients:
1 can Frito Lay Jalapeno Bean Dip
Small Container Sour Cream
Pyrex pie plate.
Spread bean dip on bottom of Pyrex plate. Spread sour cream on top of bean dip.
Sprinkle 1 package of Extra Sharp Cheddar Cheese on top of sour cream.
Sprinkle red pepper - SPARINGLY.
Bake at 350°F for 20 min (until cheese melts),
Serve with corn chips.
Dinner Entree
Crab Cakes
by Diana C.
Ashland, Virginia
Ingredients:
1 pound lump crabmeat
2 slices white bread crusts removed and crumbled
2 tablespoons mayonnaise
1 packet Old Bay Crab Cake Mix
2 teaspoons Parsley Flakes
1/2 teaspoon prepared yellow mustard
1 egg, beaten
1 lemon juice
By hand, mix bread, mayonnaise, Old Bay mix, parsley, mustard, egg and lemon juice in large bowl until well blended. Gently mix in crabmeat.
Shape into 3-5 patties.
Broil or fry 5 minutes on either side until golden brown.
Serve with chips and a Daiquiri! Delicious!
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