One of the delights of travelling to different parts of the country for ladies events is sampling the local cuisine. In the spring I was treated to a delicious meal of crab cakes, strawberry-bacon spinach salad and broccoli soup at the Laurel, Del., Church of Christ. Here are the recipes from our ladies day.
Crab Cakes
A Maryland area specialty!
1 pound crab meat
2 tablespoons mayonnaise
2 teaspoons Old Bay seasoning
2 teaspoons parsley flakes
2 teaspoons Worcestershire sauce
1 egg
1/2 to 3/4 cup bread crumbs (as much as needed to hold the crab cakes together)
Mix all ingredients, shape into patties, and fry or broil.
Strawberry-Bacon Spinach Salad
1 package red leaf lettuce and spinach
1 pint strawberries, sliced
8 bacon strips (cooked and crumbled)
1/4 cup chopped red onions
1/4 cup chopped walnuts
Layer ingredients, ending with strawberries. Top with raspberry vinaigrette.
Raspberry Vinaigrette Dressing
1 cup mayonnaise
1/2 cup sugar
1/4 cup raspberry vinegar
Mix altogether. Drizzle over salad just before serving.
Dale's Broccoli Soup
1 head broccoli
1 onion
1 carrot
1/8 teaspoon celery salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
6 chicken bouillon cubes
About 6 cups water
1/4 cup flour
2 cups Velveeta cheese
Boil together all the ingredients except flour and cheese. When broccoli is tender, pour mixture in blender and chop fine for 1 second. Pour back in boiler. Mix 1/4 cup flour with 1 cup cold water and add to soup to thicken. Add cheese, stirring constantly. If desired, add more cheese.
