Example Image of Spicy Crab Cakes

• 2 lg. eggs
• 1/2 lb. fresh lump crabmeat
• 1 c. ricotta cheese
• 1 c. (4 oz.) shredded Monterey Jack
• cheese with jalapenos
• 3 tbsp. snipped chives
• 3/4 c. fine seasoned dry bread crumbs
• 1/4 c. salad oil
• 1 (7 oz.) jar roasted red peppers,
• drained
• 1/3 c. mayonnaise

• In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs.
• Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs.
• Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all.
• As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth.
• Serve with crab cakes.

Spicy Crab Cakes

Example Image of French-Canadian Tourtiere

• Refrigerated pie crust,
• One large onion,
• Chopped 2-3 tbsp of butter or oil,
• 1 clove of garlic - chopped or minced,
• 1 lb of ground pork,
• 1 lb of ground turkey,
• 1 c. of chicken broth w/ 1 tsp. of corn starch [if you use corn starch, make sure broth is not hot] or flour added,
• 1 envelope (1/2-1c.) of instant mashed potatoes, 2 tbsp. of chopped celery leaves (fresh or dried),
• 2 tbsp. of chopped parsley (fresh or dried),
• 1/2 tsp. of Thyme,
• 1/2 tsp. of Sage Salt and pepper to taste,
• 1/8 tsp. of ground cloves,
• 1 tsp. of allspice

• Sauté the onions until they're transparent.
• Add the garlic and continue to sauté for about 1 min.
• Add the meat and cook thoroughly.
• Add 1/2 cup of chicken broth (with the cornstarch or flour already in) and all the seasonings. Simmer for about 15-20 mins.
• Add the instant mashed potatoes and mix. Consistency shouldn't be too wet and juicy, but shouldn't be too dry either.
• Turn off the heat.
• Preheat oven to 425 degrees farenheight.
• Put one pie crust in the bottom of the pie pan and spoon filling in. Put the other pie crust on the top.
• Trim any really long edges and crimp the edges together. Poke a few holes in the top crust. Egg glaze (egg white) optional.
• Bake in lower third of the oven for 15 minutes.
• After 15 mins, lower the heat to 350F and raise pie to middle shelf and bake for 45-55 minutes.

French-Canadian Tourtiere

Example Image of Mushroom Phyllo Tarts (Source: Google.com)

• 3/4 c. dairy sour cream
• 1 (3 oz.) pkg. cream cheese, softened
• 1/4 c. dry bread crumbs
• 1 tbsp. dried dill weed
• 1/2 tsp. salt
• 1-2 tbsp. lemon juice
• 1 (4.5 oz.) jar Green Giant sliced mushrooms, drained
• 1 garlic clove, minced
• 1/2 c. butter or margarine
• 8 (18 x 14 inch) frozen phyllo pastry sheets, thawed
• 1 (4.5 oz.) jar Green Giant whole mushrooms, drained

• Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well.
• Stir in sliced mushrooms.

• To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly.
• Coat 16 muffin cups with garlic butter. 

• Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel.
• Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet.
• Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet.
• Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles.
• Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup.
• Top each with whole mushroom, pushing stem into filling.
• Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 

Mushroom Phyllo Tarts