MearaMay.com

Food and trinkets from the Perrin House

Tag: bread

Crabmeat Pie

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Crabmeat Pie


  • Author: MearaMay

Description

Eleanor E. Recipe of Nana’s 


Scale

Ingredients

1st layer:

2, 8 oz. packages of cream cheese

2 tbsp mayo

2 tbsp worcestireshire

1/2 onion

~

2nd layer:

1/2 bottle Bennett’s chili sauce

2 tsp. horseradish

~

3rd layer:

Can of crabmeat (according to the recipe it is $1.88)

Squirt of lemon juice.


Instructions

Pour chile sauce on crab and top with parsely. 


Keywords: crab, crabmeat, bread, overnight, overnite, cheese, casserole, shrimp, shrimp casserole, overnite, pepperidge farms, white sauce,

Crab or Shrimp Casserole

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Maunie’s Crab or Shrimp Casserole


  • Author: MearaMay

Description

Aunt Maunie’s recipe


Scale

Ingredients

1 lb of shrimp or crab

White sauce: 1 pint milk, 4 tb butter, 4 tb flour, mixed and set aside

Pepperidge Farm dressing?

3 hard boiled eggs, chopped

4 tb sherry

Minced onions to taste

Slivered almonds

1/3 c pimento

1/2 lb grated sharp cheddar cheese


Instructions

Mix everything together except the cheese. Put in casserole and top with 1/2 the cheese. Mix Pepperidge Farms dressing with melted butter and spread over the top. Top with rest of cheese. Bake 350 for half hour. 


Keywords: crab, crabmeat, bread, overnight, overnite, cheese, casserole, shrimp, shrimp casserole, overnite, pepperidge farms, white sauce,

Cheese and Crabmeat casserole

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Cheese and Crabmeat casserole


  • Author: MearaMay

Description

Original recipe of Mary Connors


Scale

Ingredients

16 slices of sandwich bread – crust removed and cubes

6 eggs

1 pint of milk

1 tsp salt

1/2 c margarine or oleo, melted

1 or 2 cans of packaged or frozen crabmeat

1/2 pound of Old English cheese grated medium fine


Instructions

Divide into 3 piles – bread, cheese, and meat

Grease a 2 qt casserole. Make layers of bread, cheese and meat on repeat. 

Beat eggs and milk and salt, pour over the casserole. It may look like too much but it is not. Pour melted butter over, refrigerate overnight. Bake at 400 for 45-60 but put on a cookie sheet with hot water in case of spill over. Put foil over it if it looks done too soon. Serves 8-10 

 


Keywords: crab, crabmeat, bread, overnight, overnite, cheese, casserole,

Overnight crab – shrimp salad

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Overnight crab – shrimp salad


  • Author: MearaMay

Description

One of Bompy’s recipes


Scale

Ingredients

1/2 loaf of bread, crust removed and cubed

1 package imitation crabmeat cut into chunks

8 oz frozen shrimp, cooked and cut into halves

2 hard boiled eggs cut into chunks

1/2 chopped celery

1/4 c green onions

1 to 1/5 c mayo


Instructions

Mix all ingredients and leave overnight or 8 hrs in fridge. 

The ‘salad’ should be very moist. Can be served with romaine lettuce. Serves 10-12


Keywords: crab, shrimp, bread, overnite, overnight, crab salad, shrimp salad, bread salad, mayo

Beer Bread

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Beer Bread


  • Author: MearaMay

Description

2 Variations on beer bread. 


Scale

Ingredients

Version #1:

3 C self-rising flour (look at the grocery for this it is not regular flour, try Gold Medal)

3 T Sugar

1 Bottle of beer

Version #2:

1/2 C Butter

3 C Self-rising flour

2 T Sugar

1 can Beer (12 oz)


Instructions

Version #1: Knead on floured board for 10 minutes and let rise 2 hours and then bake until done. 

Version #2: Melt butter and pour into a loaf pan to coat bottom. In a large bowl, mix flour, sugar and beer. Spoon into pan. Pour remaining butter over top. Bake at 325 for 1.5 hours. 


Notes

I would LOVE to copy Mike Christies’s version from the Mill in Crown King! 

Keywords: beer bread, baking, bread

Mother McHugh’s Yorkshire Pudding

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Mother McHugh’s Yorkshire Pudding


  • Author: Mother McHugh (Bessie)

Description

A pancake-like treat made from the meat juice of a holiday roast. A family tradition and special holiday treat that many generations of the McHugh’s have been known to literally fight over, and quite possibly the cause of heart conditions in the genepool too. Be careful with instructions! This one takes time and practice to perfect.


Scale

Ingredients

  • Drippings from a holiday roast such as a standing rib roast. Hopefully, it was cooked in a pan that has an edge approx 2″ or more in height.
  • 3/4 C flour (less if gluten free flour and it should be a flour that rises well)
  • 1/2 tbs salt
  • 2 Eggs
  • 1 C Milk

Instructions

  1. Remove roast to cool. Scrape out garlic or roast drippings that are not liquid form. Keeping liquid drippings in pan, re-heat in oven at 425.
  2. Beat thoroughly all other ingredients starting with flour and salt, then eggs, then milk slowly to moisten.
  3. Pour into hot pan with drippings, and carefully swish and swirl (technical jargon for Perrin chefs) around pan so it will rise up the edges. *Imagine when you crack an egg into a hot pan and how the whites of the egg spreads and cooks..you want that to happen here as much as possible.
  4. Bake in oven at 400 (lower temp) for 20-30 minutes or until crispy and golden. Serve immediately.

Notes

  • If you are the type of person who takes a piece of bread and wipes your plate clean with it after a steak, you will LOVE this.

Tomato Pudding

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Tomato Pudding


  • Author: Meara Perrin
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40

Description

A Thanksgiving side dish that looks as bad as it sounds, but tastes amazing! Think bread pudding. We double the recipe most times.


Scale

Ingredients

  • 1/4 Water or Juice
  • 1 C Stewed Tomatoes
  • 1 C Dark Brown Sugar
  • 1/2 C Melted Butter
  • Salt and Pepper
  • 45 Slices of Bread

Instructions

  1. Mix all ingredients except bread (butter last), and blend. Do not allow to cool.
  2. Cut bread into cubes and place in 8×8 baking dish.
  3. Pour mixture over, completely covering bread and bake.

Notes

  • Depending on the bread, I may/may not drain the tomatoes (i.e.Gluten free bread is more dense). On a double order, I use 1/4 OJ and 1/4 Coke. Favorite brand of tomatoes is the carmelized onion S & G brand diced tomatoes. Walmart generic is also good. This is a wonderful recipe to get the kids started on contributing to holiday meals. Can be cooked and reheated. We like ours crispier, but watch carefully not to overcook or you will have a bad combo of burnt bread and sugar!

Nutrition

  • Serving Size: 4
Our family tradition recipe.