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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,099
1/19/09 11:15 P

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Icing? Tarter or cocktail sauce? Perhaps mignonette?

I made the corn bread and got rave reviews. It is good.

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WRITEMANN1's Photo WRITEMANN1 Posts: 8,747
1/17/09 6:52 A

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Crabs are my favorite vegetable. But----what flavor icing do you put on the crab cakes emoticon

"I can do all things if I just get off my but's and admit I'm in control of me!" SGM 1:1-5 The only real verse I need.

Never say you didn't have enough time: You have the same amount of time that was given to Helen Keller, Albert Einstein, William Shakespeare, Julius Caesar, Winston Churchill.

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NANNYJO1's Photo NANNYJO1 Posts: 607
1/13/09 10:53 P

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DH doesn't like crab cakes but they are one of my favorites. I'm going to check out your recipe and maybe make it for myself for lunch when he is working this weekend.

Nancy

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“In the midst of winter, I finally learned that there was in me an invincible summer.” ~Albert Camus


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LYNNWAT's Photo LYNNWAT Posts: 4,545
1/13/09 8:13 P

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Thanks all. The crab cakes are one of the first things I made my husband 10 years ago. It is one of his favorites and I get countless requests for that recipe when I make it.
The cornbread is a new recipe. I have been searching for a yummy cornbread recipe and finally found one !

Starting Weight: 235 on 01/01/07

Achieved Goal Weight: 140 on 11/29/07

Maintenance Weight Range: 138 to 143


"A true friend knows your weaknesses but shows you your strengths; feels your fears but fortifies your faith; sees your anxieties but frees your spirit; recognizes your disabilities but emphasizes your possibilities. "
William Arthur Ward


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SHERRY666's Photo SHERRY666 SparkPoints: (281,162)
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1/13/09 3:27 P

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My sister use to make this one all the time, I miss it, thanks for sharing LYNN, I'm going to have a look at the crab cakes too..

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,099
1/13/09 2:51 P

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Thank you so much. The corn bread looks decadent in a nice way.

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SACTOKAREN's Photo SACTOKAREN Posts: 27,304
1/13/09 10:58 A

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Sounds delicious - I love crab cakes.

50 is the new 30.


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JLPNURSE's Photo JLPNURSE SparkPoints: (159,739)
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1/13/09 6:43 A

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I love crab!

CYNDY55 SparkPoints: (0)
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1/13/09 1:19 A

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THANKS LYNN...
WHAT A MENU...I'LL GO CHECK OUT THE CRAB CAKE RECIPE TOO!

TO BELITTLE IS TO BE Little...........INTIMACY,"into me you see.".......TO ERR Is HUMAN.....To Really SCREW Things Up.......YOU Need A COMPUTER


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MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
1/13/09 12:50 A

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GREAT MENU LYNN AND THANKS FOR SHARING, AND I LIKE SHIRL HAVE TO GO TO YOUR PAGE AND GET THAT CRAB CAKE RECIPE. THANKS IN ADVANCE FOF THAT ONE TOO.

CAROL
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SJELZY Posts: 3,743
1/13/09 12:32 A

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Thanks!

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OLDER03's Photo OLDER03 Posts: 2,766
1/13/09 12:25 A

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Thank you, Lynn. They all sound delicious. I'll go check the crab cakes--DH loves them.

Shirl

LYNNWAT's Photo LYNNWAT Posts: 4,545
1/12/09 10:45 P

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Appetizer:

Artichoke Dip:

1 cup lowfat mayo
1 cup onion dip
1 cup grated parmesan cheese (extra for sprinkling on top)
1 can artichoke hearts chopped

Mix together in a 9 inch pie plate and sprinkle extra parmesan on top. Back at 375 for 30 minutes.
Serve with crackers or toasted baguette slices.

First Course:

Golden Oyster Bisque

Yield
6 servings (serving size: 1 cup)

Ingredients
2 (8-ounce) containers standard oysters, undrained
1 (8-ounce) bottle clam juice
1 tablespoon hot water
1/4 teaspoon saffron threads, crushed
1 teaspoon butter
1 cup coarsely chopped red onion
1 cup coarsely chopped celery
1/4 cup all-purpose flour
3/4 teaspoon ground coriander seeds
3 cups 2% reduced-fat milk
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Preparation

Drain the oysters in a colander over a bowl, reserving the liquid. Add enough clam juice to the oyster liquid to equal 1 cup, and set aside. Reserve the remaining clam juice for another use. Coarsely chop oysters.

Combine water and saffron in small bowl; set aside.

Melt the butter in a large saucepan over medium heat. Add the onion and celery; cook for 5 minutes, stirring frequently. Stir in flour and coriander; cook 1 minute. Add the oyster liquid, saffron water, and milk, stirring with a whisk. Cook until thick (about 12 minutes), stirring frequently. Add the oysters, parsley, salt, and pepper. Cook for 3 minutes or until edges of oysters curl.

Nutritional Information
Calories:153 (30% from fat)

Main Course

Crab cakes (recipe on my spark page)

Carrot Orzo

Serves 4 (I made for 6)

6 ounces peeled baby carrots (about 1 1/4 cups; from 16-ounce package)
2 tablespoons (1/4 stick) butter
1 cup orzo (rice-shaped pasta; about 8 ounces)
1 1/2 cups water
1 1/4 cups low-salt chicken broth
1 large garlic clove, minced
1/4 cup grated Parmesan cheese
2 tablespoons chopped green onions
1 teaspoon minced fresh rosemary

Place carrots in processor. Using on/off turns, finely chop carrots. Melt butter in heavy medium saucepan over medium heat. Add orzo and carrots; sauté until orzo is golden, about 5 minutes. Add 1 1/2 cups water, broth, and garlic; cook uncovered over medium heat until all liquid is absorbed, stirring frequently, about 10 minutes. Stir in cheese, green onions, and rosemary. Season to taste with salt and pepper and serve

Roasted Summer Squash with Chipotle Glaze

I cut up the summer squash and tossed it in olive oil, salt and pepper. Then I added a purchased gourmet chipotle glaze. Grilled on high heat for about 8 to 10 minutes

Honey Corn Bread

Serves 6 to 8

1 cup all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
Dash salt
1 1/3 cups half-and-half cream
1 cup frozen corn
1/4 cup butter or margarine, melted
1/4 cup honey
1 egg
3 teaspoons vanilla extract


DIRECTIONS
In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients; stir into dry ingredients just until moistened.
Pour into a greased 9-in. ovenproof skillet. Bake at 425 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges; serve warm

Dessert

Vanilla, Orange and cinnamon Poached Pears with Vanilla Ice Cream

Serves 6

4 cups water
1 3/4 cups packed golden brown sugar
2 cinnamon sticks, broken in half
2 oranges
1 vanilla bean
4 to 5 firm but ripe Anjou pears, peeled, quartered, cored

Vanilla Ice Cream

Mix first 3 ingredients in large saucepan. Using vegetable peeler, remove peel from oranges; add to pan. cut oranges in half. Squeeze 3/4 cup juice from oranges; add to pan. Cut vanilla bean lengthwise in half. Scrape seeds into pan;add bean. Bring mixture to boil over medium-high heat, stirring often. Place pears in syrup. Reduce heat; simmer pears until tender, about 10 minutes. Using slotted spoon, transfer pears to bowl. Boil syrup over high heat until reduced to 2 cups, about 25 minutes.
Divide pears among plates; top with ice cream and drizzle with warm syrup.



Starting Weight: 235 on 01/01/07

Achieved Goal Weight: 140 on 11/29/07

Maintenance Weight Range: 138 to 143


"A true friend knows your weaknesses but shows you your strengths; feels your fears but fortifies your faith; sees your anxieties but frees your spirit; recognizes your disabilities but emphasizes your possibilities. "
William Arthur Ward


 Pounds lost: 4.0 
 
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