Dinner Party Tips
Lillie Duhon, of Port Neches, Texas, sent us her recipe for Crabmeat au Gratin. "This dish is an all-time favorite of my husband, sons and other family members. The first time I made it was Thanksgiving at my home-I should have doubled the recipe!" Serve this rich main dish with a tossed green salad and crusty bread.
For dessert, try the Raspberry Cheesecake Bars sent in by Heather Stine of Catawissa, Pa. "I love cheesecake and wanted to take a recipe, simplify it, and make it my own. These bars are easy and delicious," she says.
As always, American Profile looks forward to receiving your recipes and sharing them with our readers. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned.
Crabmeat au Gratin
High Cotton Food Styling and Photography
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1/3 cup unsalted butter
1 large onion, finely chopped
1 medium celery stalk, finely chopped
½ cup all-purpose flour
2 (12-ounce) cans low-fat evaporated milk
2 egg yolks
3/4 teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon black pepper
1 pound fresh crabmeat, picked over for shells and cartilage
1 cup shredded Cheddar
Instructions
1 large onion, finely chopped
1 medium celery stalk, finely chopped
½ cup all-purpose flour
2 (12-ounce) cans low-fat evaporated milk
2 egg yolks
3/4 teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon black pepper
1 pound fresh crabmeat, picked over for shells and cartilage
1 cup shredded Cheddar
1. Preheat oven to 375F. Grease a 12 x 8-inch baking dish.
2. Melt butter in a large skillet over medium heat. Add onion and celery; cook until onions are translucent, about 6 minutes, stirring frequently.
3. Add flour and stir until well blended. Cook 2 minutes, stirring constantly. Gradually add milk, stirring constantly. Add a ladle of milk mixture to beaten egg yolks; stir well. Pour egg mixture into milk mixture in pan. Add salt, cayenne and black pepper; cook, stirring, until thickened, about 5 minutes.
4. Place crabmeat in a medium bowl. Add sauce and mix gently but thoroughly to blend. Spoon into prepared pan. Sprinkle with Cheddar.
5. Bake, uncovered, 25 minutes, or until cheese melts and begins to lightly brown. Serves 8.
Nutritional Information
2. Melt butter in a large skillet over medium heat. Add onion and celery; cook until onions are translucent, about 6 minutes, stirring frequently.
3. Add flour and stir until well blended. Cook 2 minutes, stirring constantly. Gradually add milk, stirring constantly. Add a ladle of milk mixture to beaten egg yolks; stir well. Pour egg mixture into milk mixture in pan. Add salt, cayenne and black pepper; cook, stirring, until thickened, about 5 minutes.
4. Place crabmeat in a medium bowl. Add sauce and mix gently but thoroughly to blend. Spoon into prepared pan. Sprinkle with Cheddar.
5. Bake, uncovered, 25 minutes, or until cheese melts and begins to lightly brown. Serves 8.
Nutritional facts per serving: 290 calories, 15g fat, 21g protein, 16g carbohydrates, 1g fiber, 580mg sodium.
Raspberry Cheesecake Bars
High Cotton Food Styling and Photography
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1 cup sugar
½ cup (1 stick) butter, softened
1¼ cups all-purpose flour
One 8-ounce package cream cheese, softened
½ teaspoon almond extract
1 egg
¼ cup seedless red raspberry jam
Instructions
½ cup (1 stick) butter, softened
1¼ cups all-purpose flour
One 8-ounce package cream cheese, softened
½ teaspoon almond extract
1 egg
¼ cup seedless red raspberry jam
1. Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
2. Combine ½ cup sugar and the butter in a large bowl; mix well. Stir in the flour until the mixture is crumbly. Press into the prepared pan. Bake 15 to 18 minutes, until the edges are lightly golden. Mixture will not be fully cooked.
3. Combine the remaining ½ cup sugar, cream cheese, almond extract, and egg in the large bowl. Beat using a mixer at high speed until well blended.
4. Pour the cream cheese mixture over the crust. Place 2 tablespoons of the jam in a small bowl and microwave on High 15 seconds, until slightly melted. Stir to blend and spoon over the cream cheese mixture. Using the tip of a spoon, carefully swirl the jam into the cream cheese layer, being careful not to disturb the crust.
5. Bake 18 to 20 minutes, until set. Place the pan on a wire rack and let stand 30 minutes. Using the back of a spoon, stir the remaining jam and spread evenly over the bars in thin layer. Refrigerate 30 minutes before cutting into bars. Store leftovers in the refrigerator.
Makes 25 bars
Nutritional Information
2. Combine ½ cup sugar and the butter in a large bowl; mix well. Stir in the flour until the mixture is crumbly. Press into the prepared pan. Bake 15 to 18 minutes, until the edges are lightly golden. Mixture will not be fully cooked.
3. Combine the remaining ½ cup sugar, cream cheese, almond extract, and egg in the large bowl. Beat using a mixer at high speed until well blended.
4. Pour the cream cheese mixture over the crust. Place 2 tablespoons of the jam in a small bowl and microwave on High 15 seconds, until slightly melted. Stir to blend and spoon over the cream cheese mixture. Using the tip of a spoon, carefully swirl the jam into the cream cheese layer, being careful not to disturb the crust.
5. Bake 18 to 20 minutes, until set. Place the pan on a wire rack and let stand 30 minutes. Using the back of a spoon, stir the remaining jam and spread evenly over the bars in thin layer. Refrigerate 30 minutes before cutting into bars. Store leftovers in the refrigerator.
Makes 25 bars
Nutritional facts per serving: 180 calories, 11g fat, 2g protein, 20g carbohydrates, 0g fiber, 85mg sodium.
first appeared: 6/25/2009
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