Neeld Estate Community Recipes

NECA
Luau

Neeld Estate Cookbook

To all the Great Cook's of Neeld Estate. . . We Need Recipe's !

Crab Recipes-
Steamed Blue Crabs | Maryland Crab Cakes | Hot Crab Dip
Fried Soft Shell Crabs | Imperial Crab | Spicy Crab Soup

ARTICHOKE TARTS
BARBARIAN SAUSAGE CRESCENT BITES
CREAM OF CRAB SOUP
EASY HAWAIIAN CAKE
ORANGE PECAN FRENCH TOAST
Patio Baked Beans
POTATO CASSEROLE
SAUSAGE CRESCENT BITES

2005 NECA
STEW COOK-OFF Results

And the WINNER is... Janet Gean
with her Hungarian Beef Stew

Runner-Up was the Bauers

Stew Cookers were:
Kathy (Fred helped also) Bauer
Sue Coffey
Janet Gean
Jay Geest
Shirley Surgent

Winning Recipe -

Hungarian Beef Stew: - makes 8 servings - prep. 25 min cook 2 hrs, 20 min.

1 small onions

2 pounds beef stew meat

1/2 cup all-purpose flour

2 T vegetable oil

2 garlic cloves, minced

1 - 10 3/4 oz can tomato soup, undiluted

1 3/4 cup water, divided

2 bay leaves

1T dried parsley flakes

1 1/2 t dried thyme

2 t salt

1/2 t pepper

3 large baking potatoes, peeled and cut into 1" pieces

1 lb carrots, peeled and sliced

4 celery ribs, sliced

1 jar small onions

1 lb egg noodles, cooked - or cooked rice

Peel onion.

Dredge beef in flour. Brown in Hot vegetable oil in a Dutch oven over med-high heat. Add chopped onion and garlic; sauté until onion is tender. Stir in soup, 1 cup water, and next 5 ingredients, Cover, reduce heat to low, and simmer 1 hour.

Add jar of onions (drained), potato, carrot, celery, and remaining 3/4 cup water. Bring to a boil; reduce heat, and simmer 1 hour or until beef is tender. Discard bay leaves, serve sew over hot cooked egg noodles or rice. ENJOY!!

2004 CHILI COOK-OFF

"Best Chili of 2004"

Cincinnati-Style Chili Winner - Janet Gean

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 (14 1/2 ounce) cans Mexican style stewed tomatoes, un-drained
1 (8 ounce) can tomato sauce
1 cup water
2 tablespoons chili powder
1 1/2 tablespoons cocoa
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
8 ounces rotini or spaghetti, cooked

TOPPINGS: chopped onion, shredded cheddar cheese, kidney beans

Cook first 3 ingredients in a Dutch Oven over medium-high heat, stirring until beef crumbles and is no longer pink. Drain and return beef mixture to Dutch Oven.
Stir in stewed tomatoes and next 6 ingredients; bring to a boil. Cover, re-duce heat, and simmer, stirring occasionally, 30 minutes. Serve over hot cooked pasta with desired toppings or just plain.

Yield 10 cups
Prep: 20 minutes, Cook: 40 minutes

Runner-up - Jay Geest

Jay's ( Runner-up) Chili

1 1/2 lb.. ground beef

1 to 2 - large onions - chopped

2 - bell peppers - cut into approx. 1/2 inch long pieces.

2 - 14 1/2 oz. cans of whole, peeled tomatoes -drained & quartered

2 - 8 oz. cans of tomato sauce

2 - 16 oz. cans of light kidney beans (drained)

2 Tablespoons of chili power

salt & pepper to taste

Brown ground beef in microwave oven or skillet and drain fat. In separate bowl, cook onion and peppers several minutes in microwave until tender. Place ground beef, onions, peppers and remaining ingredients into large dutch oven, stir and heat to boiling; reduce heat and simmer over low heat for at least 30 minutes. stirring occasionally. Taste and add additional chili powder if desired. Add water or additional tomato sauce if a more liquid consistency is desired.

Note: Exact quantities of ingredients are not critical - just add or subtract depending on your taste and desires. Jay Geest

Copy-Cat Recipes -
Recipes from some of your favorite restaurants and brands

Keebler Soft Batch Chocolate Chip Cookies

1 pound Butter, softened
2 Eggs
2 tablespoons Molasses
2 teaspoons Vanilla extract
1/3 cup Water
1 1/2 cups Granulated sugar
1 1/2 cups Packed brown sugar
1 teaspoon Baking powder
1 1/2 teaspoons Baking soda
1 teaspoon Salt
5 cups All-purpose flour
6 ounces Semi sweet chocolate chips

Preheat the oven to 375. Cream the butter, eggs, molasses, vanilla and water in a medium bowl. In a large bowl sift together the sugars, baking powder, baking soda, salt and flour. Combine the moist mixture with the dry mixture add the chocolate chips. Shape the dough into 1 inch balls and place them 1 inch apart on an un-greased cookie sheet. Bake for 8 minutes or until light brown around edges.

POTATO CASSEROLE
submitted by: Minnetta Newton

2 lbs frozen hash brown potatoes
1 can cream of chicken soup
1 stick butter, melted
1 c. sour cream

1/2 c. onion, chopped
2 c. sharp Cheddar cheese, shredded
1 tsp. salt
corn flakes

Combine all ingredients except corn flakes. Pour into a greased 9 x 15 inch casserole. Top with corn flakes. Bake at 350 for 1 hour or until potatoes are done.
Serves 10 to 12.

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BARBARIAN SAUSAGE CRESCENT BITES
Pete Cronan (Redskin Linebacker)
(makes about 30 squares)

2 - 8 oz. Crescent Rolls
1/2 lb. Hot Sausage
1/2 lb. Mild Sausage
2 Eggs

1/2 lb. Swiss Cheese, grated
2 tbsp. Parmesan Cheese
Pinch - garlic powder & parsley

Crease baking dish (I use butter) & line with 1 package of crescent rolls.
Brown sausages & drain well. Beat eggs lightly, reserving 3 tbsp.
Mix eggs & seasonings with sausage. Sprinkle Swiss cheese over
crescent rolls then spread sausage - top with cheese & then 2nd package of rolls. Brush top with remaining egg. Bake at 350 oven for 35 minutes. Cut into squares and serve hot.
Enjoy

submitted by: Suzanne B Coffey

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Artichoke Tarts
submitted by: Sarah Dunham

cooking spray
16 pieces wonton skins or wrappers (3 1/4 x 3 1/4 inch)
1/4 c low-fat shredded cheddar cheese
4 oz fat-free cream cheese, softened
1/4 tsp cayenne pepper
1/2 tbsp Dijon mustard
2 tbsp sweet red peppers, chopped
7 oz canned artichoke hearts, without oil, drained and chopped
1/4 c fresh parsley sprigs (optional)

Instructions
Preheat oven to 350 degrees. Coat a 16-hole miniature muffin pan with cooking spray.
Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside.
Combine cheeses, cayenne pepper and mustard in a medium bowl; mix well. Stir in red pepper and artichoke hearts; spoon about 1 teaspoon of cheese mixture into each muffin cup.
Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes.
Garnish with parsley if desired.

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CREAM OF CRAB SOUP
Submitted by: Suzanne B. Coffey

1 Can Cream of Asparagus Soup
1 Can half & half
1/2 lb lump crab meat
Drop of Sherry
Pate of Butter

Heat and enjoy. This is really easy and really good

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SAUSAGE CRESCENT BITES
(makes 60 squares)

2pks 8oz. Crescent Rolls
1 lb. Hot Sausage
1 lb. Mild Sausage
3 Eggs
1/2 lb. Swiss Cheese, grated
4 tbsp. Parmesan Cheese
pinch Garlic Powder & Parsley

Grease baking pan and line with 1 package of crescent rolls
sprinkle with some of the cheese. Brown sausages together,
mix well and drain well. Beat eggs lightly, reserving 3 tbsp.
Mix eggs and seasonings with sausage. Spread over dough in
pan. Sprinkle remainder of cheese over sausage and cover with
remaining package of crescent rolls. Brush top with remaining egg.
Bake in 350 oven for 35 minutes. Cut into squares and serve hot.

This dish is great for a holiday brunch or a tailgate party.
from Suzanne Coffey

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BAKED ORANGE PECAN FRENCH TOAST
submitted by: Jean Smith

4 eggs
2/3 c orange juice
1/3 c milk
1/4 c sugar
1/2 tsp vanilla
1/4 tsp ground nutmeg

8 - 1/2-inch thick slices
Italian or French bread
1/4 c butter or margarine
1/2 c pecans

1. Beat together eggs, juice, milk, sugar, vanilla and nutmeg.
2. Arrange bread in a single layer, top with egg mixture.
Refrigerate at least 2 hours (or overnight).
3. Melt butter in 10 x 15 x 2" pan and arrange bread on top.
4. Bake at 350 degrees for 20 minutes.
Sprinkle with pecans and bake 10 minutes more.
Serves 4

ORANGE SYRUP
1/2 c sugar
1/2 c butter
1 c orange juice

Combine and cook over low heat. Do not boil.
Cool for 10 minutes and serve warm.

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EASY HAWAIIAN CAKE

2 c. flour
2 c. sugar
2 tsp. baking powder
2 eggs

1 20oz. can crushed
pineapple w/juice
1 can coconut
1 c. chopped nuts

Put all ingredients into a bowl and mix well. Pour into a lightly greased 9 x 13-inch pan. Bake at 350 for 40 to 45 minutes.
Frost with Cream Cheese Frosting (below)

CREAM CHEESE FROSTING

1 stick margarine
1 8oz. pkg. cream cheese
softened

1 box powdered sugar
2 tsp. vanilla

Combine softened margarine and cream cheese.
Add sugar and blend. Beat for 2 minutes.
Refrigerate any leftover icing.

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PATIO BAKED BEANS

4-6 slices bacon
1/2 cup chopped onion
2 16 oz. cans pork and beans (with tomato sauce)
2 1/2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
2 Tbsp. ketchup
1 1/2 Tbsp. spicy brown mustard

Preheat oven to 350 degrees. In skillet, fry bacon until very crisp. Drain and crumble into small pieces. Reserve about 2 tablespoons of drippings in skillet. Saute' the onion until golden. Add remaining ingredients. Mix together thoroughly and turn into a 1 1/2 quart casserole dish. Bake uncovered for about 45 minutes. Stir beans then sprinkle reserved bacon pieces on top. Serves 5-6.

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APPLE CINNAMON DOUGH

Ingredients:

1/2 cup cinnamon
1/2 cup store bought applesauce (homemade sauce
will likely be too watery)

Or, any equal portions of both ingredients depending
on the quantity you desire.

Directions:

Stir together cinnamon and applesauce with a spoon until the dough becomes stiff, then use your hands to create a ball of dough.
Place the ball of dough on a sheet of waxed paper, flatten slightly with your fingers.
Place a second sheet of waxed paper over the top of the dough and roll out dough to about 1/8 inch thick.
Use cookie cutters or your own template shapes.
Air dry creations on a waxed paper-covered cookie sheet or a cooling rack for at least 24 hours until they are completely hard.

Creative tips:

For extra "sparkle," mix in decorative glitter.
Make your own shapes by trimming the dough with a table knife following around patterns you've cut from cereal box cardboard.
After cutting out shapes, use a drinking straw to create holes for jewelry or ornaments.
Use toothpicks to make smaller holes for threading. Leave in dough until dry and remove.
For a wall hanging, thread a colored ribbon through the shape.
For a brooch, decorate with fabric paint and glue a metal clasp pin to the back (available at craft stores).
Decorate creations with acrylic paint or fabric.
The creations can be used as decorations on a gift box or bag.

The CRAB Recipes below are from:
Maryland Department of Agriculture, Seafood Marketing Program

CRAB RECIPES

Steamed Blue Crabs

1/2 cup seafood seasoning
1/2 cup salt
3 cups white vinegar
3 cups beer (or water)
3 dozen live Maryland Blue hard crabs

Mix seasonings, vinegar and beer (or water) well. Put one-half crabs in a very large pot with rack and TIGHT fitting lid. Pour one-half of seasoning mixture over top. Add rest of crabs and remaining liquid. Steam covered, until crabs turn bright red color, about 20 to 30 minutes. Serve hot or cold. Serves 9-12, depending on the size of the crabs.

Maryland Crab Cakes

1 pound Maryland crabmeat (pasteurized or fresh)
1/2 cup cracker crumbs or bread crumbs
2 eggs (or 1 large)
1/4 cup mayonnaise
1 teaspoon seafood seasoning
1/4 teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard

Carefully remove all cartilage from crabmeat. In a bowl, mix together eggs, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard. Add crabmeat; mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350 degrees Farenheit for 2 to 3 minutes until golden brown. Or saute in a frying pan with a little oil for 5 minutes on each side.

Hot Crab Dip

1/2 pound (8 ounces) Maryland regular crabmeat
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
2 tablespoons salad dressing or mayonnaise
1 tablespoon lemon juice
1-1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon milk
1/4 cup cheddar cheese, grated
pinch garlic salt
paprika, for garnish

Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.

Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325 degrees Farenheit until mixture is bubbly and browned on top, about 30 minutes.

Serve with crackers. Makes about 4 cups dip.

Fried Soft Shell Crabs

1 cup flour
1 teaspoon seafood seasoning
12 Maryland soft shell crabs, cleaned
fat or oil, for frying

Mix together flour and seafood seasoning. Dredge crabs in flour mixture to coat well.

In large fry pan or electric skillet, heat about 1/2 inch cooking oil to 375 degrees Farenheit. Add crabs and turn heat down to 350 degrees. Cook crabs until browned, about 5 minutes on each side.

Serves 6 (2 crabs each).

Imperial Crab

2 pounds Maryland backfin crabmeat
1/2 cup mayonnaise
2 teaspoons chopped pimento
2 teaspoons whole capers
1 teaspoon Worcestershire sauce
1 teaspoon salt
6 drops liquid hot pepper sauce
8 aluminum or ceramic scallop shaped baking shells
8 tablespoons mayonnaise
paprika for garnish

Remove all cartilage from crabmeat. Place crabmeat in a large bowl. Mix mayonnaise, pimento, capers, Worcestershire sauce, salt and liquid hot pepper sauce together and blend well. Pour over crabmeat and toss LIGHTLY. Divide crabmeat between eight scallop shells and top each shell with one tablespoon mayonnaise. Sprinkle with paprika. Place shells on cookie sheet or shallow baking pan and bake for 20 minutes in 375 degreee Farenheit oven. Serve at once.

Makes 8 servings.

Spicy Crab Soup

1 quart water
3 chicken parts (neck or wing)
3 pounds canned tomatoes, quartered
8 ounces frozen corn, thawed
1 cup frozen peas, thawed
1 cup potatoes, diced
3/4 cups celery, chopped
3/4 cup onion, diced
3/4 tablespoon seafood seasoning
1 teaspoon salt
1/4 teaspoon lemon pepper
1 pound Maryland crabmeat, fresh or pasteurized, cartilage removed (regular or claw meat)

Place water and chicken in a 6-quart soup pot. Cover and simmer over low heat for at least one hour. Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes, or until vegetables are almost done. Add crabmeat, cover and simmer for 15 more minutes, or until hot. (If a milder soup is desired, decrease amount of seafood seasoning to 1-1/2 teaspoons.)

Yield: 8 servings. Calories: 153 per serving.

Hawaiian Recipes

http://www.hawaii.edu/recipes/

http://www.elook.org/recipes/american/hawaiian1.html

http://www.hisurf.com/Recipes.html

http://www.worldfamousrecipes.com/hawaiian-recipes.html

http://fooddownunder.com/cgi-bin/search.cgi?q=hawaiian