Appetizers

CRISPY FRIED OYSTERS

4 servings 3/4 cup dairy sour cream 2 eggs, beaten3/4 teaspoon onion salt 1/2 teaspoon paprika CRISCO Shortening for deep frying1 pint select oysters, well drained1/2 cup fine graham cracker crumbs1-1/2 cups instant mashed potato buds or flakesCombine sour cream, eggs, onion salt, and paprika; mix until blended. Set aside.Heat Crisco to 3660 in deep saucepan or deep fryer.Coat oysters with crumbs, then dip into sour cream mixture; drain well. Using a small amount of potato buds and adding more as needed, coat oysters with potato buds.Fry several oysters at a time in hot Crisco for 1-1/2 to 2 minutes or until well browned.Serve warm with lemon...

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FRIED CHEESE CUBES

Assorted natural cheeses, cut in 1/2-inch cubes*Beaten egg Fine dry bread crumbs CRISCO for deep fryingIf using soft cheeses, shape crust around the soft center as much as possible. Dip cheese cubes in beaten egg, then coat with crumbs. Repeat dipping in egg and crumbs for a second layer. (A thick coating prevents cheese from leaking through during frying.) Fry, a few cubes at a time, in deep Crisco heated to 365° till cubes are golden, about = minute. Serve warm. *Use soft cheeses with a crust (Camembert or Brie), semi-hard cheeses (Bel Paese or Brick), or hard cheeses (Cheddar, Edam, and...

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MARYLAND LUMP CRAB SALAD WITH A TOMATO DILL CREME FRAICHE AND CAVIAR

By Chef Christopher Prosperi (Metro Bis- Hartford, CT) Crab Salad:1 pound Maryland crab meat 1 medium red onion, diced2 medium tomatoes, dicedDressing:2 tablespoons Crisco Pure Canola Oil 1 tablespoon sherry vinegarJuice from 1 lemon 1 teaspoon sugar salt and fresh ground black pepper to taste4 teaspoons fresh chives Tomato Dill Creme Fraiche1 tablespoon tomato paste 1 cup creme fraiche or sour cream 1 tablespoon lemon juice 2 tablespoons chopped dill Salt and pepper to taste For the crab salad, mix the crab meat, red onion, and tomatoes in a bowl. Set aside.For the dressing, mix together the Crisco Pure Canola Oil, sherry vinegar, lemon, sugar, salt and pepper, and chives with a whisk. Mix dressing with crab salad.For the Tomato Dill Creme Fraiche, mix together the tomato paste, creme fraiche or sour cream, lemon juice, chopped dill, and salt and pepper with a whisk.Spoon crab salad on to bruschetta and top with creme fraiche and...

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SCALLOPED OYSTERS

4 servings 5 tablespoons Butter Flavor CRISCO all-vegetable shortening or 5 tablespoons Butter Flavor Crisco Stick, divided1-1/2 cups sliced fresh mushrooms 1/4 cup finely chopped onion 3 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon white pepper 1/2 cup half-and-half 1/4 cup dry white wine 1/4 cup water 1/2 teaspoon instant chicken bouillon granules8 ounces fresh oysters, undrained1/2 cup seasoned fine dry bread crumbs 1 teaspoon dried parsley flakesPreheat oven to 400°. In medium skillet melt 3 tablespoons Butter Flavor Crisco. Add mushrooms and onion. Cook and stir over medium heat until tender. Stir in flour, salt and white pepper. Slowly blend in half-and-half, wine, water and bouillon granules. Cook and stir over medium heat until mixture thickens and bubbles. Add oysters and liquid. Heat to boiling, stirring constantly. Remove from heat. Spoon mixture into 4 individual baking dishes. In small saucepan melt remaining 2 tablespoons Butter Flavor Crisco. Remove from heat. Add bread crumbs and parlsey flakes, tossing to coat. Divide and sprinkle crumb mixture over top of each baking dish. Bake at 400° for about 10 minutes, or until bubbly. NOTE: Substitute vegetable bouillon granules for the chicken bouillon to make this a vegetarian...

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CRISPY FRIED SHRIMP

1-1/2 pounds fresh shrimp 1 cup milk 1 cup fine dry bread crumbs 1 egg, beatenCRISCO for deep fryingPeel shell from the shrimp, leaving last section and tail intact. With the point of a sharp knife, remove the dark vein. Dip the shrimp in milk, then in fine dry bread crumbs; dip coated shrimp in egg and then again in the bread crumbs. Fry in deep Crisco heated to 365° till well browned, about 2 minutes. Drain on paper toweling. Serve while hot with desired...

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FRIED MOZZARELLA STICKS

Makes 2 dozen 6 ounces well chilled mozzarella cheese (solid block)2 tablespoons plus 1 teaspoon milk, divided1/4 cup all-purpose flour 1 egg 3/4 cup seasoned fine dry bread crumbs CRISCO Oil for fryingPrepared pizza sauce Cut cheese into 2-1/2-inch sticks. Place 2 tablespoons milk in shallow bowl. Dip sticks in milk; coat with flour. In small bowl beat egg and remaining 1 teaspoon milk together. Dip floured cheese sticks in egg mixture; roll in bread crumbs. Refrigerate for at least 15 minutes.In deep-fat fryer or deep saucepan heat 2 to 3 inches Crisco Oil to 375°. Fry several at a time in hot oil for 45 seconds to 1 minute, or until golden brown and sticks float to top. Drain on paper towels. Serve immediately with pizza...

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