appetizers Michael’s Crab Cakes
Shrimp Salsa
Bernadette Wolfswinkel
Sue Feagler
Michael Smith, a gourmet cook and great friend, gave this to me years ago and it’s the best crab cakes ever.
Years ago this was a Scottsdale Artists’ School favorite. Serves 8
Serves 4
1 pound shrimp, cooked and chopped 2 tablespoons olive oil salt and pepper 2 limes, juiced ½ cup red onion, chopped ½ cup cilantro, chopped 2 tablespoons jalapeño peppers, minced 2 tomatoes, seeded, juiced, and chopped 2 avocados, diced 1 tablespoon HOT chili sauce 1 tablespoon cocktail sauce
1 18 ½ 1 2 1
pound jumbo lump crabmeat saltine crackers, no- or low-salt, crushed fine teaspoon red pepper flakes to taste, crushed tablespoon Old Bay Seasoning® tablespoons parsley, dried, crushed whole red bell pepper, roasted, peeled, and diced ½ cup mayonnaise 1 tablespoon Worcestershire sauce 1 large egg 3 shakes hot sauce 1 teaspoon dry Colman’s mustard or 1 teaspoon prepared Dijon mustard Vegetable oil for frying
Pour oil over shrimp. Add salt, pepper, and lime juice. Stir to coat. Add remaining ingredients. Stir. Refrigerate for at least one hour.
In a large bowl, combine crabmeat, crackers, red pepper flakes, red bell pepper, Old Bay, and parsley. (left to right) Patricia Ehrlich • Krista Eaton
Serve with tortilla chips.
In a separate bowl, mix mayonnaise, Worcestershire, egg, hot sauce, and mustard. Combine with crab mixture gently so as not to break down the crab. Form into patties using about 3 tablespoons for each. In a large skillet heat enough vegetable oil to cover the patties at least halfway. When oil is sizzling, add patties and fry 3 minutes on each side or until light golden brown. Drain. Enjoy with your favorite salad or a side dish with your favorite aioli.
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soups and appetizers salads Reuben Soup Sue Feagler
If you like reuben sandwiches...this soup is for you.
Rinse corned beef and place in a 5-quart Dutch oven. Cover with cold water and bring to a boil, skimming excess off the top. Reduce heat to low and simmer, covered, for 1½ hours. Remove from liquid (reserving liquid) and allow to cool. Trim away fat and cut into 1 inch cubes. Set aside.
Serves 8-10
3-4 pounds corned beef brisket 10 cups liquid broth from brisket 16 ounces sauerkraut, rinsed and drained 4 cups red cabbage, thinly sliced 12 ounces lager beer 2 onions, thinly sliced 4 cloves garlic, chopped ¼ cup Dijon mustard 4 tablespoons butter ¼ cup flour 3 tablespoons tomato paste 1 tablespoon paprika 2 teaspoons caraway seeds, crushed Salt and pepper 12 slices dark rye bread 2 cups shredded Swiss cheese
Measure out 10 cups of cooking liquid. Set aside 2 cups and put 8 cups back into the Dutch oven. Bring to boil. Add sauerkraut, cabbage onions, garlic, and mustard. Bring to boil, reduce heat, and simmer for 15 minutes. In a large skillet, melt butter and stir in flour. Cook over medium heat for 2-3 minutes until the flour is tan. Stir in tomato paste and the reserved 2 cups of cooking liquid. Stir in paprika, caraway seed, salt, and pepper. Continue stirring until mixture thickens. Transfer seasoned sauce to soup pot and add meat. Cook for 5 minutes. Ladle into individual bowls, garnished with toasted rye croutons and Swiss cheese.
Howard Carr
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appetizers sides Mom’s Best-Ever Zucchini Casserole Sally Gonzalez
Mom used to make this casserole all summer with zucchini and tomatoes from our garden. It’s amazing how delicious these simple ingredients are together. We loved to soak up the juices with fresh bread.
Preheat oven to 375 degrees. Arrange zucchini slices in greased 1.5 quart baking dish. In a large frying pan, sauté onions and garlic in butter until translucent. Add tomatoes, seasonings, and vinegar to the pan, heat to boiling, and simmer for 1 minute. Pour tomato-onion mixture over the zucchini slices in the baking dish and top with grated cheese.
Serves 6
3
medium zucchini (6-8 inches long), cut in ¼ inch slices 1 medium onion, chopped 1 clove garlic, sliced 2 tablespoons unsalted butter 3-4 tomatoes, sliced 1 teaspoon salt ⅛ teaspoon pepper 1 teaspoon oregano 1 teaspoon red wine vinegar 2 tablespoons fresh grated Parmigiano Reggiano cheese, more if you prefer Sliced or chopped fresh basil if desired (optional)
Bake for about one hour until the zucchini is tender. Remove from oven and let rest for 10-15 minutes. If desired, top with more grated cheese and fresh basil before serving.
Nancy Guzik
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appetizers desserts Luscious Lemon Tart
Meyer Lemon Curd
Mary Reid
Lucy Hammett
Citrus is abundant virtually year round in our beautiful state. The lemon curd filling in this recipe can also be made with fresh limes.
My sister from Carmel, California sends Meyer lemons by the boxful to me in Montana, and I make Meyer lemon curd all winter!
Serves 8
Serves 4-6
½ 1½ ½ 4 ⅛ 1 2
6 1 ⅔ 1 1
cup lemon juice cups sugar cup butter large eggs at room temperature teaspoon salt 10-inch baked tart shell cups fresh berries
Combine eggs and sugar over medium heat and whisk for 5 minutes. Add lemon juice and turn up heat to medium high and whisk until mixture thickens. Keep whisking; add butter and zest. It can be sealed, as in canning, or refrigerate.
Begin by zesting lemons, avoiding white pith which tends to be bitter. Cream butter, sugar, and lemon zest in an electric mixer fitted with a paddle attachment. Add eggs one at a time with mixer on, then add lemon juice. Pour mixture into a 2 quart saucepan and cook over low heat, constantly stirring until thickened, approximately 10 minutes. The curd should be thickened at 175 degrees. Take pan off heat and pour contents into pre-baked shell. Let cool to room temperature then top with fresh berries. Chill and serve.
Milt Kobayashi
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eggs cup sugar cup lemon juice tablespoon butter tablespoon lemon zest
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appetizers desserts Normie’s Sweet Cornbread Cake Norm LaZar
A close friend of ours, Charlie Garcia, brought us a cornbread cake from a neighborhood bakery specializing in south-of-the-border pastries. Over the years, I did my best to duplicate their recipe and I think it’s pretty close.
Preheat the oven to 350 degrees with a rack in the middle position. Spray two 8 inch-round cake pans with cooking spray. Add frozen corn and creamed corn to blender. Add the cornmeal, condensed milk, and yogurt; then purée until smooth, 15 to 20 seconds and let stand for 10 minutes.
Serves: 6-8
1 1 ¼ 1 ¼ ¼ 1¼ 2 2 ½ 2 ½
cup frozen fire roasted corn cup creamed sweet corn cup stone ground fine cornmeal can (14 ounces) sweetened condensed milk cup plain whole yogurt cup honey cups + 2 tablespoons all-purpose flour tablespoons cornstarch teaspoons baking powder teaspoon kosher salt large eggs plus 2 yolks cup vegetable oil
In a small bowl, sift and whisk the flour, cornstarch, baking powder, and salt. Add the whole eggs and yolks, and the oil; blend on low until smooth, 5 to 10 seconds. Pour the purée into a large bowl. In the same bowl, add the flour and whisk just until evenly moistened and no lumps of flour remain. Blend in roasted frozen corn and transfer batter (about 1050 grams) equally to both cake pans. Bake until golden and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool in the pan on a wire rack for 30 minutes. Run a paring knife around the pan to loosen the cake, then turn over directly onto the rack and lift off the pan. Turn the pan over again so the cake is sitting right side up on a serving platter and let cool completely, about 30 minutes. Place honey and butter in a bowl and microwave until melted.
Honey Butter Topping 1 tablespoon butter 2 tablespoons honey twigs of fresh rosemary
Serve warm with brushed on melted honey butter and rosemary leaves.
Robert Lemler
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appetizers potpourri Dutch Baby Pancakes
Grandpa George’s Buttermilk Pancakes
Joan Langdon
Marcia Griffin
Going through some of my really old recipes was fun especially when I found this one. I used to make it often for brunch and it is so easy and delicious with a fruit salad on the side. This oven-baked specialty is a cross between an omelet and a pancake and lighter and puffier than either one. It’s easy enough for a family meal, yet elegant enough to serve to guests. It always gets rave reviews.
These pancakes are very light and fluffy. My Grandpa George gave me the recipe when I was 10 years old and for over 60 years I have been making them for my family. 4 servings
3 2 1½ 1½ 1 1 1 3
Serves 3-4
4 tablespoons butter 3 large eggs ½ cup milk ½ cup flour ½ teaspoon salt ⅛ teaspoon nutmeg confectioner’s sugar for sprinkling lemon juice for drizzling
Beat egg whites until stiff and set aside. Use electric mixer to mix together egg yolks and buttermilk. Add all dry ingredients and mix. Add melted butter and mix. Fold egg whites into the batter by hand. Spoon onto a well heated griddle and cook until bubbles appear on pancakes and turn them over to finish cooking. Serve with butter and syrup.
Preheat oven to 425 degrees.
Anton Nowels
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eggs, separated cups buttermilk cups flour tablespoons sugar teaspoon salt teaspoon baking powder teaspoon baking soda tablespoons melted butter
In a 10-inch oven-proof frying pan, melt the butter (be careful not to let get too brown). Meanwhile, combine eggs, milk, flour, salt, and nutmeg until almost smooth, but still slightly lumpy. Make sure melted butter is hot and not brown, then pour in the batter. Bake egg mixture until puffed and golden brown, about 15-20 minutes. Sprinkle with confectioners’ sugar and drizzle lemon juice over the top. Serve with fruit salad if desired.
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