Thursday, August 14, 2008


1 small onion

1 can crab meat (drained)

1 large package cream cheese

In a food processor, finely chop onion, add cream cheese, pulse to process again.
Add crab meat and quickly process for a few seconds.
Dill weed and paprika may be added for extra color.
Place in a pie pan type dish and bake at 350F for approximately 20-25 minutes or until well heated through.
Serve with crackers

Monday, June 9, 2008

Macaroni Salad


1 (16 ounce) package macaroni
4 eggs
1 cup mayonnaise
1/2 cup sour cream
salt and pepper to taste
1/4 teaspoon ground mustard
2 tablespoons sweet pickle juice
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup pimento-stuffed green olives
1/4 cup chopped sweet pickle
2 carrots, grated
1 green bell pepper, chopped
2 tablespoons celery seed

1. Cook pasta in a large pot of boiling water until al dente. Drain, and rinse. Set aside.

2. Meanwhile, place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.

3. In a medium bowl, mix together mayonnaise, sour cream, dry mustard, and sweet pickle juice. Season to taste with salt and black pepper.

4. In a large bowl, combine pasta, celery, onion, olives, sweet pickles, carrots, green pepper, celery seeds, and eggs. Stir in dressing, and mix well.

Tuesday, April 1, 2008

Key Lime Cake

3/4 cup oil
3/4 cup orange juice
5 eggs
1 3-oz. pkg. lime flavor Jello
1 box (2 layer) lemon cake mix
1/4 cup lime juice
5 tablespoons powdered sugar
1 (8-oz.) pkg. cream cheese
4 tablespoons (1/2 stick) butter softened
1 teaspoon vanilla extract
1 lb. box powdered sugar
Combine the oil, orange juice, eggs, Jello, and cake mix, beating until smooth. Pour into a greased and floured 9 X 13" pan and bake 325 degrees for 20-30 minutes or until cake tests done. Do not overbake. take cake from oven and prick top all over with a fork. Combine lime juice and powdered sugar, stirring until smooth and drizzle over the cake. To make the frosting, beat cream cheese and butter until smooth; beat in vanilla extract, then beat in the sugar until creamy consistency is reached. Spread over cooled cake. Serves 15
2 cups flour
1 1/2 cups sugar
1 (3 oz) pkg lime gelatin (used dry)
1 tsp baking powder
1/2 tsp salt1
1/4 cups cooking oil
5 eggs, beaten
3/4 cup orange juice
1 tsp lemon extract
1/2 tsp vanilla
3 tbsp key lime juice
5 tbsp powdered sugar
whipped cream (for garnish)
lime slices (for garnish)
TO MAKE THE CAKE:Preheat oven to 350 degrees F. Lightly grease a 13x9-inch baking pan.Combine flour, sugar, lime gelatin (dry), baking powder, and salt. Add oil, eggs, orange juice, lemon extract, and vanilla; blend well. Pour into prepared pan.Bake cake at 350 degrees F for 25-30 minutes. Cool for 15 minutes then prick holes all over cake with fork.TO MAKE THE KEY LIME GLAZE: Mix lime juice and powdered sugar. Drizzle over cake. Cover cake and refrigerate in pan.TO SERVE:Cut into squares and top with whipped cream and thin lime slices.Source: Florida's Finest Cookbook: Recipes from America's Space Coast, Junior League of S. Brevard, Inc.

Thursday, March 20, 2008

Lion House Wassail

This drink is good when it's winter and you really don't need the allspice berries.

2 1/4 cups white sugar
4 cups water
2 cinnamon sticks
1 slice fresh ginger root
4 cups orange juice
2 cups lemon juice
8 cups apple juice
8 whole allspice berries
1 tablespoon whole cloves

1. In a large saucepan, combine sugar and water. Boil for 5 minutes. Remove from heat, and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour.

2. Strain liquid into a large pot. Just before serving, add juices and cider and quickly bring to boil. Remove from heat and serve,