DEEP FRIED CRAB WITH GARLIC SAUCE

CRAB AND VEGETABLES STIR FRY

INGREDIENTS:

3 cups crab meat
4 cups frozen and thawed vegetables: cauliflower, green bell pepper, red bell pepper, snow peas,
2 minced garlic glove,
1/3 cup chopped parsley,
1 teaspoon sesame oil,
1 tablespoon soy sauce,
3 tablespoons butter,
salt and pepper to taste,

DIRECTIONS:

In a sauce pan melt butter; add garlic and stir fry for one minute; add crab meat, soy sauce and sesame oil; stir fry for 1 minute; add all the vegetables and continue stir fry for 3,4 minutes. Remove from heat; add parsley fresh ground pepper and salt to taste. Serve warm. Reheat left overs (if any) before serving.

LIMA BEANS SOUP

INGREDIENTS:
3 cups dry Lima beans,
2 large chopped onion,
1 cup chopped celery,
1 cup diced carrots,
1 cup chopped red and green bell pepper,
2 cloves of minced garlic,
1 cup diced zucchini,
2 -8 oz. cans chunk tomatoes,
1/3 cup olive oil,
3 bay leaves,
1 tablespoon taco seasoning,
1 tablespoon Vegeta seasoning,
1 cup chopped fresh parsley,
1 teaspoon dry Thyme,
salt to taste;

CHOCOLATE RUM LOAF CAKE

INGREDIENTS FOR ONE LOAF:
2 eggs,
1.1/4 cup powder sugar.
1 cup flour,
1/2 teaspoon baking powder,
1/2 baking soda,
2 tablespoons rum extract,
1 tablespoon vanilla extract,
1/4 teaspoon salt,
1/2 cup vegetable oil,
1 tablespoon cocoa powder;

DIRECTIONS:

Preheat oven to 375 F. Lightly spray or butter the loaf pan. Using the electric mixer beat egg whites; add powder sugar one spoon at a time; add baking powder, baking soda, salt, vanilla and rum extract; mix at high speed for 2 minutes; add oil one spoon at a time and mix at medium speed for 2 minutes; add flour 1/2 cup at a time and mix at low speed until well incorporated.
Pour batter in the prepared greased pan reserving 1/2 cup; add cocoa powder to the reserved batter and mix until well incorporated; spoon cocoa mixture on top of the batter in the pan; do not mix. Bake for 30 minutes or until tooth pick inserted in the center comes out clean. Cool completely before removing from pan; dust with powder sugar and slice.
Enjoy!

MEATLOAF PIE, GARLIC PARSLEY SEASONED MASHED POTATO AND HOMEMADE PICKLES

INGREDIENTS:

1.1/2 lb. ground lean pork meat,
2 cups chopped onion,
2 cups diced mixed bell peppers (red, orange, green)
1 cup diced celery,
1 cup diced yellow squash,
1 cup chopped asparagus,
4 eggs,
3/4 teaspoon salt,
1/2 teaspoon pepper,
1/2 cup chopped parsley,
3 tablespoons olive oil;
1.1/2 tablespoons corn starch;

DIRECTIONS:

Cook meat until lightly browned in 3 tablespoons oil; add all the other ingredients, minus eggs and corn starch.
Cook for about 4, 5 minutes stirring. Let cool for 8, 10 minutes; add eggs and corn starch; mix until well coated. Place the meat and vegetable mixture into a baking dish and bake for 30 to 45 minutes at 400 F. Serve warm .

HAPPY 4TH OF JULY and A ICY FRUITY DESSERT

VANILLA ICE CREAM WITH BLUE RASPBERRY SYRUP AND WATERMELON STAR

EASY CHEWY GRANOLA BARS

INGREDIENTS:
3 cups almond raisins oat cereal,
2 cups miniature marshmallows,
1/4 cup butter,
1/2 teaspoon vanilla extract,
1/2 teaspoon almond extract;
Butter a 8/8 glass baking dish; set aside. In a sauce pan over medium heat, melt butter; add marshmallows, vanilla and almond extract; stir until completely melted; remove from heat; stir in the cereal and mix until well coated. Place the cereal mixture into the buttered glass dish and press with a spoon until flattened. Refrigerate for 1 hour. Cut into bars or cubes.
Enjoy a healthy snack!

NINA'S ULTIMATE POTATO SALAD

INGREDIENTS:
6 boiled, peeled, cubs cut large potatoes,
2 sliced steamed carrots,
1 cup steamed cut asparagus,
1 small chopped red onion,
2 minced garlic cloves,
1 cup finely chopped dill pickles,
1/2 cup capers,
1/2 cup fresh parsley and dill,
1 cup mayonnaise,
2 tablespoons yellow mustard,
salt and pepper to taste,
4 tablespoons milk;
In a large salad bowl place potatoes, carrots, onion, asparagus, dill pickles,capers, parsley and dill. In a blender container, blend until smooth mayonnaise, mustard, garlic, salt, pepper and 4 tablespoons milk. Pour the mixture sauce over the vegetables in the salad bowl and gently combine until completely coated. Serve with your favorite meat or fish.
Enjoy!

PORK CHOPS AND CREAMY GARLIC SAUCE POTATO SALAD

SPINACH MACARONI WITH GROUND PORK , PEPPERS AND YELLOW SQUASH