It’s always fun for us when we get to spend the day with one of our dearest friends! If anybody knows Kim then they know that she’s a fabulous cook. We’re excited to bring you three of Kim’s delicious recipes along with a few tips and tricks.
Cooking In The Kitchen With Kim, 3 Delicious Recipes HERE
Kim’s 24 Hour Dill Pickle Recipe:
2 quarts of water
1 cup vinegar
4 cloves garlic
1/3 c. salt
1/3 c. sugar
2 pieces of dill
Add vinegar, salt, and sugar into water and bring to a boil then let cool. Wash and cut cucumbers (leave skin on) into strips or circles. Place 2 cloves of garlic at the bottom of each mason jar with fresh pieces of dill and peppercorns. Add cucumbers into jars and fill each jar with your water mixture. Seal with lid and place in refrigerator for at least 24 hours. Enjoy!
Mason Jars (several sizes available) HERE
Kim’s Crab Cakes (Maryland Way Crab or Pink Salmon Cakes) Angel & Friends Cookbook II
Yield: 5 cakes
1 lb. crab meat or 151/2 oz. can pink salmon
1 cup fine break crumbs or ground cracker (Club Crackers)
1 dash hot sauce
3 T. mayonnaise
1 tsp. salt
1 T. onion, minced
1/8 tsp. pepper
1/2 tsp. dry mustard or 1 tsp. regular mustard (sweet & spicy mustard optional)
2 tsp. lemon juice
Butter for browning
*Add Old Bay Seasoning (optional)
*Remoulade sauce links below
Place crab meat from can in a strainer. (Tip: Pour a little lemon juice over crab to remove any fishy taste) and remove any excess water. In a large bowl mix ingredients in order given. Shape into cakes and dip in cracker crumbs. Put on plate and place in refrigerator. Remove from refrigerator 1/2 hour before browning in hot butter and lemon juice.
*We did not refrigerate before browning.
Old bay seasoning spice HERE
Elite Gourmet Electric Skillet HERE
Angel & Friends cookbook HERE (only 1st version available)
5 minute Remoulade Sauce for dipping- https://recipesfromapantry.com/easy-remoulade-sauce-recipe/
*Easy Remoulade sauce for dipping- https://www.simplyrecipes.com/recipes/remoulade_sauce
Freezing Fresh Corn from The Cob:
Drop shucked ears of corn into boiling water and cook about 6 minutes with lid on. (or your preferred time)
Remove from water to a large bowl and let cool a few minutes until you can handle them (Tip: leaving end on will allow you to easily hold corn). Cut kernels off the cobs (using a small paring knife, you can find it at https://viebelles.ca/products/reserve-7-santoku-knife) starting from the top to bottom. Once removed scrape ear of corn going the opposite direction to release some of the sweetness. With spoon break up the corn in your bowl. Now add 1/2 stick of butter and season with salt and pepper. Spoon into freezer bags and mark with date. Seal and freeze.
*one dozen ears of corn makes about 3 quart size freezer bags.
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