Crab Louie Dressing (from Dana Kobashigawa)

 Ingredients

• 1 C mayonnaise
• 3 T ketchup
• 1 T sweet pickle relish
• 1 T fresh lemon juice
• 1 garlic clove, minced
• 1 tsp Tabasco
• 1/2 tsp Worcestershire sauce
• 1/4 tsp sweet smoked paprika
• 1/4 tsp chili powder

Directions

1. In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper to taste.
2. Let stand at room temperature for about 15 minutes.

Can use as a salad dressing (see below recipe) OR as Dana served it - sauce for a brisket taco!

Salad

• 3/4 pound asparagus
• two 6-ounce romaine hearts, cut crosswise in 1/2" thick
• one 6-ounce seedless cucumber, thinly sliced or cut into spears
• Four large radishes, thinly sliced
• Four medium tomatoes, cut in to wedges (optional)
• Four hard-cooked eggs, cut into wedges
• 1 pound crabmeat

New York Cheesecake (from Julie Scharnberg)

 

**MAKE A DAY AHEAD***

Preheat oven to 350 degrees.

Ingredients

    Crust:

• 1 1/4 C crumbled graham crackers
• 1/4 C butter, melted
• 1/4 C sugar

1. Mix together with a fork.  Press in bottom of a springform pan (10").
2. Save a handful of crumbs for topping.
3. Bake for 5 minutes.  Let cool while making cake mixture.

    Cake:

• 3 (8 ounce) packages cream cheese
• 16 ounce sour cream
• 1/2 pint heavy cream
• 1 1/2 C sugar
• 4 eggs
• 1 tsp vanilla

1. Cream softened cream cheese.  Add sugar and beat.  
2. Add eggs one at a time, beat until mixed in.  
3. Add sour cream, mix in.  
4. Add heavy cream, mix in.
5. Add vanilla, mix.
6. Pour into springform pan.  
7. Bake at 350 degrees for one hour.  
8. Turn off oven.  Leave cake in oven for one hour.
9. Remove.  Cool one to two hours before refrigerating.  
10. Refrigerate 6 to 12 hours.  Cover with wrap

DO NOT OPEN OVEN DOOR AT ANYTIME FOR THE TWO HOURS.

Banana Muffins (from Cindy Bell)

Ingredients

• 1 medium ripe banana
• 1/2 C sugar
• 1 egg
• 1 1/2 C flour
• 1/4 C oil or melted butter
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 C nuts or chocolate chips

Directions

1. Mash bananas.  
2. Stir in remaining ingredients.
3. Bake 15 minutes at 375 degrees.  
4. Makes 12 muffins.

WHITE Fruit Cake

Ingredients

• 1 pound butter
• 2 C sugar
• 10 eggs
• 1 tsp vanilla
• 3 1/2 C flour
• 1/2 C sherry or brandy
• 1/2 tsp baking powder
• 1/2 c flour
• 2 packages candied fetus mix
• 1 C raisins (golden, if possible)
• 1 C chopped nuts

Directions

1. Preheat oven to 350 deg. F.
2. Place a pan of water on bottom shelf of oven.
3. Generously grease pans, line with brown paper, then with waxed paper.  Trim to 1/4" from the top of pan.  Perhaps use parchment paper?   This recipe was written a while ago.
4. Cream butter, add sugar and mix well.  
5. Add eggs, one at a time, mixing well after each addition.  Then add vanilla, the 3 1/2 C of flour, baking powder, and sherry/brandy.
6. In separate bowl, mix together fruits, raisins and nuts.  Mix with the 1/2 C flour so fruits don't stick together.
7. Add to cake mixture, mixing well so fruits are equally distributed.
8. Fill pans about 3/4 full.
9. Bake in oven for 30 minutes, then lower heat to 300 deg. F for 45 minutes.

Neapolitan Pound Cake (Fusayo Scannell)

 Ingredients

• 1 pkg 8-ounce cream cheese, softened
• 1 box white or yellow cake mix
• 4 eggs
• 3/4 C milk or water
• 3/4 C Nestle's chocolate Quik
• 3/4 C Nestle's Strawberry Quick (OR add 1 tsp strawberry extract and several drops of red food coloring to the original cake mix)
• 1 tsp vanilla

Directions

1. Preheat oven to 350 deg (325 for colored fluted bundt pan)
2. Grease and flour bundt cake pan.
3. Blend cream cheese and eggs until smooth.
4. Blend in cake mix and milk.  Beat at highest speed for two minutes.
5. In two cups of batter, mix in Strawberry Quick.  Pour into bundt pan (distribute batter evenly).
6. In another two cups of batter mix in vanilla.  Pour batter into pan and distribute evenly.
7. In remaining batter, add chocolate Quik and pour into pan.
8. Bake 55 to 65 minutes or until toothpick comes out clean.
9. Cool upright in pan for 45 minutes.
10. Then loosen edges and remove from pan.  Cool completely before serving.

Okinawan Doughnuts (Fusayo Scannell)

 Ingredients

• 3 C flour
• 3 eggs
• 1 C sugar
• 1 tsp salt
• 2 tsp baking powder
• 1 C milk

Directions

1. Mix dry ingredients.
2. Add eggs.
3. Add a little milk at a time to make it thick enough to hold in hand without running out.
4. Drop by tablespoonfuls into hot oil.

Peanut Butter Clouds (Fusayo Sakasegawa) ONO!

 Ingredients

• 1 C butter              ]
• 1 C peanut butter   ]   CREAM TOGETHER

Gradually add:

• 1 C sugar
• 1 C powdered sugar (sift)

Add to above:

• 2 eggs
• 1 tsp vanilla
• 2 C flour
• 2 tsp baking 'soda
• 1 tsp salt

Directions

1. Chill dough.
2. Shape into balls 1 inch in diameter and place on oiled cookie sheet.
3. Flatten with fork dipped in flour.
4. Bake at 350 deg F for about 12 - 15 minutes.
5. Makes six dozen.