Eggplant Fritters

Eggplant Fritters

INGREDIENTS

2 eggs, beaten
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1-1/2 cups flour
4 Tablespoons cornmeal
1 medium eggplant, peeled and cubed
oil

METHOD

Combine eggs, buttermilk, and dry ingredients, mixing well.  Fold
eggplant cubes into batter.  Drop by large spoonfuls into hot deep
oil in skillet.  Fry until lightly browned on both sides.  Drain
well on paper towels, serve immediately.

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Healthy Tapioca Pudding

Healthy Tapioca Pudding

INGREDIENTS

2 tablespoons cornstarch
2 1/2 cups fat-free milk
1/2 cup sweetened condensed skim milk
dash salt
2 1/2 tablespoons instant tapioca
1/2 teaspoon vanilla extract

METHOD

1. Combine the cornstarch with the fat-free milk in a medium saucepan and whisk thoroughly to dissolve the cornstarch.
2. Add the condensed milk, salt, and tapioca to the pan. Stir until smooth and then set the pan aside for 5 minutes.
3. After 5 minutes, bring the mixture to a boil over medium/low heat, stirring constantly until it thickens, then cover and remove from the heat.  Let the pudding sit, covered, for 20 minutes.
4. Stir in the vanilla, then transfer the pudding to serving cups.  Cover the cups with plastic wrap and let them chill for at least 2 to 3 hours before serving.

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Eggnog Waffles

Eggnog Waffles

INGREDIENTS

2 c Sifted flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 Eggs, well beaten
2 c Eggnog
6 tb Vegetable oil
1 c Chopped nutmeats, pecans or
English walnuts

METHOD

Sift flour with baking powder,soda and salt.Combine eggs,eggnog and shortening.Add mixture to sifted dry ingredients.Mix until smooth.Fold in nuts.Bake waffles in a preheated waffle iron until steam no longer escapes from the grid. 

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Fried Oysters

Fried Oysters

INGREDIENTS

12 large oysters
1 egg
2 tbsp (30 ml) water
seasoned bread crumbs

METHOD

Preheat deep fryer to 375 degrees (200 C.) (or pour about a half inch of cooking oil in a deep frying pan). 

Drain oysters (shucked, in jars are fine). 

Dry them between paper towells. 

Beat together egg and water. 

Dip oysters in egg mixture, then in bread crumbs. 

Dip in egg a second time and again in bread crumbs. 

Let dry for about 1/2 hour. 

Fry in deep fryer for about 4 minutes. 

If using frying pan, fry until first side is brown and then turn over to brown other side. 

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Spicy Crab Cakes

Spicy Crab Cakes

INGREDIENTS

1 lb (.5 kg). back fin crab meat
1/2 cup (125 ml) cracker meal
1/4 cup (60 ml) finely chopped onion
3 tbsp (45 ml) mayonnaise
1/2 tsp (2 ml) Worcesstershire sauce
2 eggs, slightly beaten
1 tbsp (15 ml) prepared mustard
3/4 tsp (4 ml) salt
1/4 tsp (1 ml) red pepper

METHOD

Combine all ingredients; mix thoroughly. 

Shape into patties. 

Fry in hot deep fat until browned on both sides. 

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