by Peggy Dulle
Erma's Scrumptious Oatraisin Cookie
Ingredients
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
Cooking Directions
Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats and raisins.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes, taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
Erma's Chickymush Frittata
Ingredients:
½ medium onion, minced
3 medium garlic cloves, pressed
2 tablespoon chicken broth
½ cup chopped cooked chicken
1 cup mushrooms, thinly sliced
½ medium tomato, seeds removed, and diced
3 large eggs
1 tablespoons basil, chopped fresh
2 tablespoon rosemary, chopped fresh
Salt and black pepper to taste
½ cup cheddar cheese
Cooking Directions
Mince onions and press garlic. Heat 1 tablespoon of broth in a 10-inch ovenproof skillet. Sauté onion over medium heat 3 minutes, stirring frequently. Add garlic, mushrooms and continue to sauté for another 2 minutes. Add 1 TBS broth, chicken, tomato, ¼ cup of cheese, salt, pepper and cook for another minute. Stir well, and gently scrape pan with a wooden spoon.
Beat eggs well, and season with salt and pepper. Mix in chopped basil and rosemary. Pour eggs over vegetables evenly and turn heat to low. Cook eggs for about 2 minutes, scraping the sides and bottom with a heat resistant spatula. When eggs are mostly cooked but still very wet, stop stirring. You want to see cooked eggs scattered throughout, but loose egg in between. Continue cooking on stove for another minute.
Sprinkle the rest of the cheese on top. Put skillet under broiler. Watch carefully while top browns. This will take 2-4 minutes.
Remove skillet from oven and let sit for about 5 minute to finish cooking in center. Cut in wedges and serve.
Erma’s Mustardy Crab
Ingredients
1 lb. crab meat
2 ½ cups soft bread crumbs
1 egg, beaten
¾ cup mayonnaise
1/3 cup each chopped: celery, green bell pepper, green onion
1 tablespoon Old Bay seasoning
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 teaspoons yellow mustard
¼ teaspoon black pepper
Cooking Directions
Combine all ingredients except crabmeat in a bowl, hand mix well. Add crabmeat and gently toss until evenly mixed. (Don’t over-mix and break the crabmeat.) Shape into 8 large or 12 small patties. Broil or cook in a lightly oiled skillet for 3 to 4 minutes per side or until golden brown.
Erma’s Mustardy Coleslaw
Ingredients
1 lb. package slaw mix
3 minced green onions, use white and green parts
¼ green bell pepper, finely diced
Dressing:
½ cup yellow prepared mustard
½ cup white vinegar
1 cup sugar
1 cup vegetable oil
1 tablespoon salt, plus 1 teaspoon (to taste)
1 tablespoon celery seed
Cooking Directions
Mix vegetables. Prepare dressing separately. Place enough dressing to cover slaw, toss and refrigerate for 1 hour.
This is a work of fiction. All of the characters, organizations and events portrayed in this novel are either products of the author’s imagination or are used fictitiously.
THE RIVER’S SECRET. Copyright © 2011 by Peggy Dulle