Hey guys! What’s cookin in Miz Judi’s Kitchen today?? Pull up a chair, have a seat, and let’s see what’s goin on the cook stove today!
Before we actually get going this morning, let me share a thought or two on the BIG game last evening. LSU-Bama. For all the Bama fans out there…OUCH! Four missed field goals?? I tell you what, your kicking game can make or break you many times, and to win championships, special teams today play a big role.
The athletes are so big, so fast, and so strong anymore, the deciding factor may very well be your kicking game, and last night this was the difference. To all the Bama fans, you’ve got a great team, and you guys will still have a great season. Take em one game at a time, a couple breaks, and you can be right back in the championship hunt!
Who knows…there may be a Bama-LSU “round two,” in the BCS National Championship! FSU beat Florida in 96, then Nebraska beat Texas, Arizona State beat Ohio State, and boom…Fla-FSU played for the National Championship. So just a little help…you’re right back in it!
Now…LSU. I gotta own up to all the Tiger fans out there…I thought Bama would win. Great game guys!! I was concerned only with the size matchup, and you guys played nose to nose, all night long! Honestly, it was a great game, and what a defensive battle it was. Two great teams, with two great defenses! Congrats, I tip my hat to both teams…great game!
My poor ole Gators took a shellacking from both these teams. By the way…wait till next year!! LOL!
The SEC has 5 straight BCS National Championship titles, so let’s all pull together to support the SEC champ, and go for number 6!
Okay, let’s take a little break from football, and fire off a cook stove. The first recipe is for my Alabama friends who may just be a little “crabby” for a day or two. This is only good natured fun poking at the fans, and believe you me, I’ve taken my share of ribbing the last couple years with my Gators!
Today’s recipes are from the cookbook, “At My Grandmother’s Knee,” written by, Faye Porter. It was published by, Thomas Nelson, Inc., Nashville, Tennessee.
The names I changed just a tidge in respect to last night’s ball game…again, all in humor!
“Bama” Crab (or Crabby) Cakes:
- 1 pound claw or regular crabmeat
- 2 large eggs, beaten
- ¼ cup chopped onion
- ½ cup saltine cracker crumbs
- 3 tablespoons mayonnaise
- 1 tablespoon prepared mustard
- ¼ cup Worcestershire sauce
- 3 tablespoons of butter
Remove in bits of shell from crabmeat, but keep the meat in lumps.
In a large bowl, mix the eggs, onions, cracker crumbs, mayonnaise, mustard, and Worcestershire sauce. Add the crabmeat and combine, being careful not to break up the lumps of crab.
Shape the mixture into small cakes about 4 inches in diameter.
Melt the butter in a skillet over medium heat. Fry the crab cakes until brown on each side, 3-1/2 to 4 minutes. Serve hot.
**Finely chopped green bell pepper may be added, if desired. With this being for the Bama fans today, I suggest using a red, or crimson colored bell pepper!
This was taken from the recipe, Crab Cakes, from Mary Clever, Yorktown, Virginia.
LSU “Tiger” Shrimp Gumbo:
- 2 pounds okra, cut in ½ inch rounds
- 2 cups distilled white vinegar
- 1-1/4 cup shortening, melted
- 1-1/2 cups self-rising flour
- 1-1/2 cups of water
- 4 pounds smoked sausage, cut into bite-sized pieces
- 3 pounds beef salami, cut into bite-sized pieces
- 3 pounds ham, cut into bite-sized pieces
- 1 bunch of celery, chopped
- 3 large onions, chopped
- 4 large red or green peppers, cut into bite-sized pieces ( LSU fans may want to use the yellow, or golden bell peppers!!)
- 2 cans (28 oz. each) stewed tomatoes
- 10 pounds shrimp, washed and peeled
- 4 tablespoons gumbo file’ (Gumbo file’ is a spice used to season and thicken gumbo; it’s made from dried and ground sassafras leaves.)
Put the okra in a large bowl and cover with vinegar. Let it sit for 5 minutes, but not longer. Drain the okra and rinse well.
To prepare a roux, melt the shortening in a heavy 2-1/2 gallon gumbo pot or a Dutch oven. Gradually add the flour, cooking over low heat. Cook, stirring continuously, until the roux is a dark nutty-brown color. Be careful not to allow the roux to scorch or burn ( if the roux burns, you must start over). After browning, add the water and continue to cook until smooth.
Add the sausage, salami, and ham to the gumbo pot. Add enough water to allow the mixture to boil freely. Bring to a full boil, reduce the heat to low, and simmer for 20 minutes. Add the celery, onions, and bell peppers and continue cooking on low for an additional 20 minutes. Add the tomatoes and shrimp and continue cooking on low for 2 minutes.
Add the prepared okra and the gumbo file’ and continue cooking on low for about 15 minutes, until the shrimp are pink and the okra is done. Serve warm. If desired, serve on top of cooked rice (only for today I’d suggest serving this gumbo over “Bama” Crab (or crabby) Cakes!!) LOL!!
This recipe is actually called Miss Clara’s Shrimp Gumbo, and is from Clara Louise Suarez Plylar, Biloxi, Mississippi.
Tiger-Tide Apple Cake:
Now, in an effort for the Tiger and Bama fans letting bygones be bygones, we’ll share this next recipe…the Tiger-Tide Apple Cake! Congrats once more to two great teams…it’s a shame someone has to lose in a game as well played as this one!
- 2 sticks butter
- ¾ cup white sugar
- 1 large egg
- 1 cup milk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 4 cups peeled and chopped apples
- 1 cup firmly packed brown sugar
- 4 teaspoons all-purpose flour
- 4 teaspoons ground cinnamon
- ½ stick of butter
- ¾ cups chopped walnuts
Preheat the oven to 350. For the cake, blend the butter, white sugar, and egg in a large bowl. Add the milk, vanilla, flour, baking soda, salt and cinnamon and mix well. Add the apples and mix well. Pour the batter into a greased 13×9 inch baking pan.
To make the topping, blend the brown sugar, flour, cinnamon, butter, and walnuts in a small bowl and sprinkle on top of the batter.
Bask for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 60 minutes before cutting.
This recipe is actually called Esther’s Apple Cake, and is from Taylor Gregg, Richmond, Kentucky.