New Recipes!

Ol’ Fuskie Fried Crab Rice

1½ cups uncooked rice
2¼ cups warm water
pinch salt
2 strips bacon
¼ cup vegetable oil
1 stalk celery, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1½ - 2 pounds crabmeat (lump and claw)
1 tablespoon garlic powder
salt and pepper, to taste

Measure the dry rice, then rinse it several times. Put rice, warm water, and a pinch of salt in a medium pot. Cover, bring to a boil, and simmer 20 minutes or more, until the rice is done and all water is absorbed. Fry the bacon until crispy in a 12-inch skillet; when bacon is done, remove it from the pan, set aside, and crumble when cool. Add the oil to the bacon fat in the skillet, heat, then add the celery, bell pepper, and onion. Stir-fry until the onions are clear, then add the crabmeat and cook another 5 to 10 minutes until the crab begins to brown. Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined. Cover mixture and simmer for at least 10 minutes. Serve hot.


Tummy-Yum Bread Pudding

1½ loaves white or wheat bread (day-old bread works great)
¾ cup melted butter or margarine
1 cup sugar
3 eggs, beaten
2½ cups whole milk
2 tablespoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
16 ounce can fruit cocktail
8¼ ounce can crushed pineapple
½ cup chopped pecans
½ cup dark raisins

Tear each slice of bread into about 5 or 6 pieces and place in a large bowl. In a separate bowl, place the butter/ margarine, sugar, eggs, milk, vanilla, and spices. Mix well, until the sugar dissolves. Add the fruit cocktail, pineapple, pecans and raisins, and then gently fold in the torn bread. Make sure the liquid ingredients soak into the bread. Pour equal amount of mixture into 2 greased 13x9-inch baking pans. Bake in a preheated oven at 350 degrees for 40 minutes, stiring once after 15 or 20 minutes. Stirring helps rich bread pudding bake evenly. Serve hot or cold, depending on the season and mood