Uncle Mikes MARYLAND CRAB CAKES

Uncle Mikes MARYLAND CRAB CAKES

1 lb. crab meat
3 slices white bread, cubed (no crust)
1 lg. egg or 2 sm.
1 STK chopped celery
1/4 c. mayonnaise
1 tsp. Worcestershire
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
butter, butter or Crisco for frying

Remove all cartilage from crab meat. In a bowl, mix egg, bread, chopped celery, mayonnaise and seasonings. Add crab meat and mix gently. If dry, add more mayonnaise. Shape into 6 cakes. Cook in just enough fat not to stick. 5 minutes to a side.

SMOKY MOUNTAIN BBQ GRILLED CHICKEN

SMOKY MOUNTAIN BBQ GRILLED CHICKEN

2 tbsp. Gulden's mustard
2 tbsp. apple vinegar
1 bottle Zesty Italian salad dressing
1/2 c. green onions, sliced
6 chicken breasts
1/8 tsp. garlic powder
1/4 tsp. lemon pepper
2 tbsp. brown sugar
1/2 can warm beer

Skin and pierce chicken breasts. Combine above ingredients and marinate chicken in refrigerator for 7 hours. Grill at 300 degrees for 1 1/2 hours, turning frequently and basting with marinade.

AUNT GRACIES SOUTHERN CHICKEN N' DUMPLINGS

AUNT GRACIES SOUTHERN CHICKEN N' DUMPLINGS

2-3 chicken breast (with bone and skin) water 1 stick of butter 3 cups self-rising flour 1 cup milk 1/2 cup vegetable oil salt and pepper, to taste Place chicken and butter in a Dutch oven and cover with water. Boil on medium-high until chicken is done. Remove chicken, debone, and pull apart. Return chicken to broth and set heat to medium. Dumplings: Place flour in a large bowl and make a well in the middle. Add milk and vegetable oil. Stir to make a firm dough. Knead dough a few times until dough is no longer sticky. Add more flour, if necessary. Roll out dough on a floured surface and cut into strips. Drop dough into broth. Stir frequently. More water may be added to make a larger quantity without diluting flavor. Add salt and pepper to taste. Cook 10-15 minutes on low