July 26, 2010

Potato Balls

4 Lg. potatoes, cooked, mashed
10 slices bacon, fried crisp, drained, crumbled
1/2 cup. butter, melted
2 Lg. green onions, finely chopped
1 tsp. salt
1 cup all purpose flour
2 eggs, beaten
Sliced almonds
4 cups. vegetable oil

In large bowl, combine potatoes, bacon, butter, onions and salt; mix well. Refrigerate at least 2 hours.
Shape potato mixture into 1 inch balls. Roll in flour; dip in eggs. Roll in sliced almonds.
In large saucepan, heat oil to 375*F. Deep fry potato balls until golden; drain on paper towels.
Serve Hot.
64 potato balls

Crab Cheesecake

1 cup. finely grated Parmesan cheese (4oz)
1 cup. bread crumbs
1/2 cup. butter,melted

1 T. olive oil
1 cup. finely chopped onion
1/2 cup. finely chopped green bell pepper
1/2 cup. finely chopped red bell pepper
1 tsp. minced garlic
1 cup. finely chopped mushrooms
Freshly ground white pepper
3 (8oz) pkg. cream cheese
4 eggs
1/2 heavy cream
1 T. hot pepper sauce
1 cup. grated Gouda cheese (4oz)
4 (6oz) cans crabmeat, drained

3/4 cup. chopped green onions
1/2 cup. fresh parsley
1/2 cup. chopped fresh cilantro
1 T. chopped shallot
1 T. chopped garlic
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup. egg substitute
1 T. balsamic vinegar
1/4 cup. water
1 1/2 cups. olive oil

Heat oven to 350*F. In medium bowl, combine Parmesan cheese, bread crumbs and butter; mix well. Press
into bottom of 9 inch spring-form pan. Heat 1 Tbsp. oil in large skillet over medium-high heat until hot. Add
onion, green and red bell pepper and garlic; sauté  2 to 3 minutes. add mushrooms, salt and white pepper;
Sauté an additional 2 to 3 minutes or until vegetables are tender. Remove from heat; set aside.

In large bowl, beat cream cheese and eggs at low speed until well mixed. Add cream, hot pepper sauce, Gouda cheese and sautéed vegetables; mix well. Fold in crabmeat. Pour into spring-form pan.
Bake 1 hour to 1 hour and 15 minutes, or until internal temperature reaches 160*F.

Meanwhile, in blender, combine onions, parsley,cilantro,shallot,garlic,salt,black pepper,egg substitute, and balsamic vinegar; blend until smooth.Alternately blend in water and 1 1/2 cups olive oil.

Remove cheesecake from oven; cool 1 hour. Refrigerate. Remove from spring form pan; cut into wedges.
Serve chilled with coulis.
12 Servings.

Pineapple BBQ Meatballs.

Nick Northrup July 25 at 10:13am from a friend on facebook.

I take a big bag of pre-cooked (frozen) meatballs and throw 'em in a crock pot. 

Then a bottle of bbq sauce - I usually use honey bbq. 3/4 jar of pineapple preserves and a can or two of pineapple chunks (depending on how pineappley you want it).
I usually cook in in the crock pot on low heat overnight - 6 to 8 hours. 

It needs to be stirred before serving.
It's usually a really big hit at parties or for a pot-luck at work.