Thursday, August 06, 2015

Easy Shrimp Quesadillas

Serves 2-4 people

1 jar good quality red salsa
1-1/3 cups shredded Mexican cheese blend
1 can (4 ounces) chopped green chilies, drained
1/2 cup chopped seeded tomato
3 tablespoons sliced green onions
1 package (8 ounces) frozen cooked salad shrimp, thawed
4 flour tortillas (10 inches)
1 tablespoon butter
1.  In a large skillet over medium heat, add butter and tortilla.  Sprinkle the cheese, chilies, tomato, onions and shrimp over each tortilla.  Cook and fold before removing from the pan.  Cut into triangles and serve with salsa.

Easy (Mayonnaise) Rolls


Butter, for greasing muffing tins

2 cups self-rising flour
1 cup milk
2 tablespoons sugar
4 heaping tablespoons mayonnaise

Preheat the oven to 350 degrees F.

Lightly grease a 12-cup muffin tin with butter.

In a large bowl, combine flour and milk, blending with a rubber spatula. Add the sugar and mayonnaise, and stir until just combined. Spoon batter into prepared muffin tin. Bake for 12 to 15 minutes, or until golden brown.

Cowboy Caviar

Makes enough for 10-12 people

1 can black eyed peas
1 can black beans
1 can corn
1 can rotel
1/2 red onion, small dice
1 red or green bell pepper, small dice
1-2 jalapenos, small dice (optional; omit if you prefer a less spicy dip)
1 small bottle zesty Kraft Italian Dressing
1/2 cup cilantro, chopped
1 avocado, small dice
1 bag (regular or thick cut) tortilla chips

Open and drain all canned ingredients into a colander and discard juice.  In a large bowl, combine all ingredients except avocado and chips.  Marinate overnight.  Just before serving, drain off excess liquid using a colander.  Add freshly diced avocado.  Stir gently to combine.  Serve with tortilla chips!

Kelley's Favorite Crab Cakes with Imperial Sauce

Serves 4

If you can find it, buy fresh lump crabmeat for the crab cakes—it's more expensive but worth every penny. You'll need 1 sleeve of saltines here; crush them until most have turned to dust, leaving a few pieces no bigger than a pebble.

1 1/4 cups mayonnaise
1/4 cup juice from 2 lemons
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
1/2 teaspoon Old Bay seasoning
1 1/2 pounds crabmeat, picked over for shells
1 1/4 cups Saltine crackers (1 sleeve)
4 scallions, minced
4 tablespoons vegetable oil

1. Combine mayonnaise, lemon juice, Worcestershire, hot sauce, and Old Bay in large bowl. Reserve 1/2 cup sauce for serving.

2. Fold crabmeat, saltines, and scallions into remaining sauce until combined. Form crabmeat mixture into eight 1-inch-thick patties.

3. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add 4 crab cakes and cook until golden brown, 21/2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with remaining oil and crab cakes. Serve with reserved sauce.

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