CAPITAL BAR
AND GRILL
PIMENTO CHEESE
(Capital Bar and Grill)
1 pound sharp cheddar, grated
Splash apple cider vinegar
3/4 cup roasted peppers, drained
2 tbls onion powder
2 tbls garlic powder
1 tbls Dijon mustard
3/4 cup mayonnaise
Pinch cayenne
Dash sriracha
Combine cheese and vinegar in bowl. Pulse peppers in food processor. Add peppers and all other ingredients to cheese and vinegar. Combine and chill.
HOT CRABMEAT
APPETIZER
(Hattie Heiman)
1 8 oz package cream cheese
2 tbls grated onion
8 oz crabmeat
1 tbls milk
1/2 tsp horseradish
1/2 tsp salt
Dash cayenne
1/2 cup sliced almonds
Combine all ingredients except almonds. Spoon into 9” pie plate and sprinkle with almonds. Bake at 375 for 15 minutes.
SPICY CHICKEN AND RICE SALAD
Dressing:
1/3 cup lime juice
1/3 cup oil
1/4 cup green onions
1 tbls chopped cilantro
2 minced garlic cloves
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp salt
Combine and mix well. Chill.
Salad:
1 pound chicken breasts
3 cups cooked rice
18 oz can corn, drained
Small can sliced ripe olives
1 cup cherry tomatoes, quartered
4 cups torn salad greens
In a medium bowl combine half the dressing and chicken, turning to coat. Cover and refrigerate 2-3 hours. In a medium bowl combine rice, corn, olives and tomatoes. Pour remaining dressing over rice mixture. Remove chicken from marinade; broil for 13-18 minutes until juices are clear. To serve, cut chicken in strips and place on top of greens. Top with rice mixture.
GINGERBREAD
1 egg
3/4 cup sugar
1 stick butter
1/2 cup molasses
1 tsp ginger
1/2 cup cold water
2 1/2 cup flour
1/2 tsp soda
1/2 tsp salt
Beat all ingredients in mixer. Pour into greased pan. Bake at 300 until it starts to rise; then turn heat to 325 and bake until toothpick comes clean (30 minutes). Serve hot with whipped cream.
BREAKFAST POTATOES (Sammye Owen)
3-4 pounds new potatoes, peeling 1/2 of the potatoes
1/2 cup butter
Salt and pepper to taste
1/2-1 cup cream
1 pound spicy sausage
1 minced onion
Boil potatoes until fork tender. Whip; adding butter, seasonings and cream. Brown sausage and onion. Drain and add fold into potatoes.
EGG BRUNCH
(Jann Farmer)
Sauce:
4 slices bacon
1/2 pound chipped beef, shredded
1/2 cup flour
1 small can sliced mushrooms, drained
1/2 cup butter
1 quart milk
Salt and pepper to taste
Saute bacon. Add chipped beef and flour: add mushrooms and butter. Gradually add milk. Stir until sauce is thick. Correct seasonings.
Eggs:
18 eggs
1 cup evaporated milk
1/2 cup butter
Melt butter in skillet. Whisk eggs and evaporated milk; scramble in butter. Alternate layers of sauce and eggs in pan. Cover and bake at 275 for 1 hour.
