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Tuesday’s Taste Tempters 1.16.13

Tuesday’s Taste Tempters 1.16.13

Posted: Tuesday, January 15, 2013 8:00 pm

Today’s recipes come from (

Mamie’s Million Dollar Fudge
41⁄2 cups sugar
pinch of salt
2 tablespoons butter
1 tall can evaporated milk
12 ounces semi-sweet chocolate bits
12 ounces German-sweet chocolate
1 pint marshmallow cream
2 cups nutmeats
Boil the sugar, salt, butter and evaporated milk together for six minutes.  
Put chocolate bits and German chocolate, marshmallow cream and nutmeats in a bowl.  Pour the boiling syrup over the ingredients. Beat until chocolate is all melted, then pour in pan. Let stand a few hours before cutting.  
Remember it is better the second day. Store in tin box.

Senate Restaurant Bean Soup Recipe

2 pounds dried navy beans
four quarts hot water
11⁄2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper.
Senator Mikulski’s Favorite Crab Cakes
1 pound jumbo lump or backfin crab meat
2 slices white bread
1 tablespoon mayonnaise (light or regular)
1 tablespoon Dijon mustard
2 teaspoons Old Bay or Wye River seasonings
1 tablespoon snipped parsley (optional)
1 egg (or substitute for special diets)
tartar sauce or cocktail sauce

Beat the egg in a bowl. Trim the crusts from the bread and break the slices into small pieces. Add these pieces to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley, and beat well.
Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
Form the cakes by hand into patties about three inches around and three-fourths-inch thick. Shape should be like a cookie, not like a meatball or golf ball. Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don’t fall apart.

Broil the crab cakes:
Slip them under a preheated broiler until nicely browned, turning to cook evenly, about four to five minutes on each side.
Or sauté:
Heat a small amount of butter or olive oil in a skillet and sauté the cakes, turning several times, until golden brown or about eight minutes total cooking time.
Serve at once with tartar sauce, mustard, or cocktail sauce on the side.


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