Recipe Name: Crab Cakes Region: South

Ingredients: 1 can crabmeat, drained of liquid ¼ green AND red bell pepper, seeded and MINCED ¼ c. onion, minced 1 Tbsp. and 2 tsp. mayonnaise 2 Tbsp. egg ¼ cup bread crumbs 1 tsp. Old Bay seasoning OR less depending on desired level of spiciness 1 tsp. cooking sherry 1 Tbsp. butter 1 Tbsp. olive oil

Procedure: 1. In a medium-sized bowl, combine all ingredients except butter and oil in a mixing bowl and gently toss with a fork just until well mixed.

2. Use hands to shape the mixture into 4 patties, about 2 inches in diameter and ½ inch thick.

3. Heat butter and oil in electric skillet over medium heat (275°) until just barely sizzling. Butter and oil mixture should be foamy.

4. Add the crab cakes and cook for 5 minutes or until golden brown on the bottom. Turn and cook on the other side for another 4 minutes or until browned.

5. Serve hot.

Recipe Name: Sweet Potato Scones Region: South CUT THIS RECIPE IN HALF AND SHOW THE TEACHER BEFORE BEGINNING. Write the new amount on the blank.

Ingredients: _____ 3 cups all-purpose flour, plus more for kneading _____ 3 cups whole wheat flour _____ 2 T. baking powder _____ ½ tsp. salt _____ 1 c. dark brown sugar _____ 2 tsp. ground cinnamon _____ 1 tsp. ground ginger _____ 1 tsp. ground allspice _____ 6T. plus 2 tsp. chilled butter, cut into small pieces _____ 1 ½ c. buttermilk, (1 ½ T. lemon juice + enough milk to make 1 ½ c. buttermilk substitute) _____ 1 c. cooked, mashed, or pureed sweet potato

Preparation: Preheat oven 450F.

Procedure: 1. Combine flour, baking powder, salt, brown sugar, cinnamon, ginger, and allspice into a large bowl. 2. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. 3. Add buttermilk and sweet potato. 4. Stir until dry ingredients are just moistened. 5. Turn out onto a well-floured surface. Knead gently until dough is smooth. 6. Shape dough into four, small OR two medium, flat flat mounds about 4- 6 inches in diameter and no more than 1 ½ inches in height. 7. Place rounds on an ungreased baking sheet. 8. Score the top of the round into four wedges, or decorative design, being careful not to cut completely through the dough. 9. Bake for 12 - 18 minutes or until golden brown. 10. Let cool on a rack or serve warm. Recipe Name: Shrimp Pilau Region: South

Ingredients: 2 Tbsp. olive oil 1 Tbsp. butter ½ medium onion, chopped 1 cup long-grain rice ½ tsp. dried thyme leaves Salt and pepper to taste 2 cups vegetable stock, (2 cubes of vegetable stock + 2 c. water, heat in microwave for 2 minutes to soften, stir to combine) ¼ lb. shrimp, shelled and deveined 1 cup chopped ham 1 cup frozen peas, thawed

Procedure: 1. Heat olive oil and butter in electric skillet over moderate heat (300°). 2. When butter has melted and looks foamy, add onion and sauté for 2 minutes, or until softened. 3. Add rice, stirring until grains are coated with cooking fat. Add thyme and some salt and pepper. 4. Pour in stock. Bring to a boil, turn heat to low, and cover the pan. Simmer for 12 minutes. 5. Add shrimp to the pan and cook covered, 5-6 minutes, or until shrimp is bright pink and rice has absorbed all liquid. 6. Add ham and peas. Keep pan covered for 2-3 minutes. 7. Remove pan cover and toss ingredients. Let stand 5-6 minutes before serving.

Recipe Name: Oven Baked Beignets Region: Southern

3 c. flour + more for kneading 1 egg ¼ c. warm water - get from teacher ½ c. buttermilk substitute (you make) 2 ½ t. yeast ½ t. baking soda 1 t. + ¼ c. granulated sugar, keep separate 1 ½ t. baking powder ½ t. salt 4 T. butter, chilled and cut into ½” cubes

¼ c. confectioner’s/powdered sugar 6 T. jelly – do not put in the batter

Procedure: 1. Preheat oven to 400˚ F. Attach the dough hook to the stand mixer.

2. Lightly spray 2 baking sheets with cooking spray.

3. Place the warm water, yeast and 1 t. granulated sugar in the large bowl of the stand mixer. Stir and let stand for 5 minutes until foamy.

4. In another large bowl, stir together the flour, baking powder, baking soda, salt, and ¼ c. granulated sugar.

5. Using a pastry blender, cut the cubed butter into the flour mixture until it resembles coarse crumbs.

6. Mix on low speed, the buttermilk and egg into yeast/water mixture until blended.

7. Pour the flour mixture slowly into the buttermilk/egg/yeast mixture. Mix on low speed until dough comes together.

8. Turn out onto lightly floured surface and scrape all the dough out, set the bowl aside. Knead until smooth, about 2 minutes.

9. Let sit for 5 minutes.

10. Pat out dough on lightly floured surface to a 12 inch square.

11. With a floured chef’s knife or pizza wheel, cut into 4 X 4 pattern, making 16 pieces.

12. Transfer beignets to greased baking sheets placing them 1 ½ inches apart.

13. Bake in oven for 8-10 minutes or until golden brown and puffed – switching trays halfway through.

14. While beignets are hot, fill with jelly, toss with confectioner’s sugar and present to teacher for grading.

Present to teacher for grading.

Recipe Name: Sausage Gravy and Biscuits Region: South

Biscuit Ingredients: 2 c. self-rising flour OR 2 c. all-purpose flour + 1 T. baking powder + 1 t. salt ½ T. white sugar ½ T. baking powder 1/3 c. shortening 1 c. buttermilk 2 T. milk

Preparation: Preheat oven 450F. Lightly grease one baking sheet.

Procedure: 1. In a large mixing bowl, combine flour, sugar and baking powder; stir well. 2. Cut in shortening until mixture resembles coarse cornmeal. 3. Add 1 cup buttermilk and mix just to moisten. 4. Drop dough using a large spoon into 8 rounds, about 1 ½ inch high, onto a baking sheet; brush tops with 2 tablespoons of milk. 5. Bake in preheated oven for 7-10 minutes, or until golden.

Gravy Ingredients: 1/2 pkg. mild sausage 2 T. butter 2 T. all purpose flour 2 c. milk ½ t. pepper

Procedure: 1. Crumble sausage and fry until done over medium heat (mark 5). Do not burn as sauce should be white/light in color. 2. Add butter and flour. Simmer for a few minutes on medium heat stirring frequently. 3. Add milk and pepper. Simmer over medium-high heat stirring constantly until desired thickness. 4. Spoon gravy over biscuits and enjoy!

Southern Sweet Potato Pancakes

Ingredients: 1 ½ c. sifted flour 3 ½ t. baking powder 2 T. sugar ½ t. cinnamon 1/8 t. ground cloves 1/8 t. nutmeg 1 large mashed sweet potato, see directions below 2 eggs, beaten 1 ¼ c. milk ¼ c. butter, melted using low power in the microwave

Directions: 1. Peel and cube sweet potato into 1 inch chunks. 2. Boil a large saucepan of water and add sweet potato cubes. Cook until tender, about 15 minutes. 3. Drain, and immediately run cold water over potatoes to stop the cooking. Mash potatoes until smooth. 4. In a medium mixing bowl, sift together flour, sugar, baking powder, and spices. 5. In another bowl, mix together mashed potatoes, eggs, milk, and melted butter. 6. Stir potato mixture into flour mixture to form a batter. 7. Heat the electric skillet to medium-high heat and spray with cooking spray. Drop batter onto the prepared skillet by 1/8 cup at a time, leaving room for the pancakes to expand while cooking. 8. Turn pancakes only once when bubble form over the top. DO NOT PRESS down on pancakes, it makes them heavy/dense. 9. Remove cooked pancakes to a platter and keep warm in a 200˚ oven. Continue making pancakes until all batter is used.

Present to teacher for grading.

Recipe Name: KFC Original Recipe Fried Chicken Nuggets Region: Southern

Ingredients: 2 c. vegetable or canola oil 1 egg, beaten ¾ c. milk 1 c. flour 1 t. salt 1 t. black pepper 1 chicken breast, butterflied and cut into nuggets all about the same size

Procedure: 1. In a small bowl, combine egg and milk. 2. In a separate bowl, combine remaining dry ingredients. 3. Dip each piece of chicken in the milk mixture until fully moistened. 4. Roll each piece of chicken in the flour mixture until completely covered. 5. Heat oil to 325˚. Lower if too hot and first pieces get too brown too quickly. 6. Carefully place coated about half of the chicken pieces in the oil and fry for roughly 3-5 minutes on the first side, or until golden brown. 7. Turn and fry the other side for about 3-4 more minutes or until other side is also golden brown. Test to make sure chicken is completely cooked – NO PINK. 8. Remove chicken and place on paper towel covered metal cooling rack to drain grease. 9. Serve hot, room temperature, or chilled.