CUSTARD PIE

INGREDIENTS

• 3 Eggs
• 3/4 cup Sugar
• 1/2 teaspoon Salt
• 2 cups whole Milk
• 1 cup Half-and-Half
• 1 tablespoon  Vanilla extract
• 1/2 teaspoon Nutmeg

DIRECTIONS
See Perfect Pie Pastry recipe and prepare for crust.
Preheat the oven to 400 degrees F.

• Scald the milk and half-and-half.
• Mix together the eggs, sugar, salt and vanilla and add the hot milk.
• Pour through a fine strainer and into the pie shell.
• Grate nutmeg over the top of the filling.
• Bake for 10 minutes on the bottom rack at 400 degrees F.
• Move to the middle rack and reduce the heat to 325 degrees F.
• Bake for approximately 25 minutes, or until pie is almost set.
• It will continue to cook after it is taken out of the oven.
• Cool on a rack. 

Serving Suggestion: 

Serve with whipped cream and berries for a fresh fruit twist.

Preparation Time: about 1 hour
Serves 6 -8

DavidLee Recipes © 2010

GARDEN CHICKEN PARMESAN

INGREDIENTS

4 Chicken Breast halves (skinless boneless)

2 tablespoons Olive Oil

2 tablespoons Margarine or Butter

1/3 cup Flour

1/3 cup Breadcrumbs

1/3 cup Parmesan/Romano Cheese

1 clove Garlic (diced)

1/2 teaspoon Oregano 

Salt and Pepper

1/2 cup Chicken Broth 

8 oz can diced Tomatoes

4 oz can Tomato Sauce

2 tablespoons Sugar

1 cup fresh Zucchini (peeled, halved and sliced)

Mozzarella Cheese (shredded) 

1/2 box Vermicelli pasta

DIRECTIONS

• Heat an iron skillet with olive oil and margarine on medium heat.

Prepare Chicken Breasts:

• Rinse the chicken breasts and pat dry.
• Between plastic wrap, lightly pound each breast to 1/2 inch thickness.
• In a pie dish, combine the flour, breadcrumbs and parmesan/romano cheese.
• Coat each breast with the flour mixture on both sides.
• Saute the floured chicken breasts for 5 minutes on each side, turning to brown lightly and evenly.
• Add the chicken broth and reduce for a few minutes, adding the garlic, oregano, salt and pepper.
• Add the diced tomatoes and tomato sauce, and 2 tablespoons sugar, and bring to a simmer.
• Add the zucchini, and continue to simmer to reduce the sauce. 
• Simmer on low for 15- 20 minutes, stirring occasionally.

Prepare the pasta:

• In a separate pasta pan, prepare the vermicelli for 6-8 minutes. 
• Drain the vermicelli, put back in the pasta pan.
• Add 1/2 cup of the liquid from the sauce to keep the pasta from sticking.

SERVING

• On each dish, place a serving of the vermicelli pasta.
• Nestle a chicken breast on the vermicelli, and cover with sauce.
• Cover the top with mozzarella and parmesan cheese.
• To melt and brown cheese place under a broiler for 1 minute, or in the microwave for 30 seconds.
• Serve the zucchini in the sauce next to the pasta on the plate.

Preparation Time: about 1 hour
Serves 2 - 4

DavidLee Recipes © 2010

BREADCRUMBS

INGREDIENTS
Dried Bread

DIRECTIONS

• Using any bread that is beginning to stale, let air dry overnight.
• If needed, further drying and light toasting of the bread can be done. In a 250 degree F oven, place bread slices on cookie sheets until desired dryness is achieved.
• Place bread into blender and pulse grind. 
• Continue pulse grinding until desired crumb size is achieved.
• Any "balls" that form are moist breadballs - remove and dispose them by hand.
• Store is sealed storage container or a large jar for easy access.

DavidLee Recipes © 2010

BOILED MAINE LOBSTER

INGREDIENTS
2 Live Maine Lobsters
1 Tbsp Salt
1 Onion (quartered)
1/4 cup Lemon Juice
1 Tbsp Old Bay Seasoning

Purchase LIVE Lobsters from a reputable dealer.
Live Lobsters can be kept chilled on ice for a few hours.

DIRECTIONS

• Fill a large stock pot about 1/3 full with water.
• Add salt and onion, and bring the water to a swift boil on high heat.
• Once the water is boiling, add the lobsters.

• Splash the lobsters with lemon juice and sprinkle with the Old Bay Seasoning.
• Cover and return to a rolling boil.
• Reduce heat, cover and simmer for 20 minutes and the lobsters have turned red.
• Remove to a large bowl to cool and serve.

Preparation Time: about 30 minutes cook time
Serves: 2

DavidLee Recipes © 2010

BOILED BLUE CRABS

INGREDIENTS
1/2 dozen Blue Crabs
1 Tbsp Salt
1 Onion (quartered)
1/4 cup Lemon Juice
1 Tbsp Old Bay Seasoning

Purchase LIVE Blue Crabs from a reputable dealer.
Live Crabs can be kept chilled on ice or in the refrigerator overnight.

DIRECTIONS

• Fill a large stock pot about 1/3 full with water.
• Add salt and onion, and bring the water to a swift boil on high heat.
• Once the water is boiling, add the crabs.

• Splash the crabs with lemon juice and sprinkle with the Old Bay Seasoning.
• Cover and return to a rolling boil.
• Reduce heat, cover and simmer for 20 minutes and the crabs have turned red.
• Remove to a large bowl and serve.

Preparation Time: about 30 minutes cook time
Serves: 2 - 3

DavidLee Recipes © 2010

HARVEST PEACH PIE

FRUIT FILLING:

4-6  fresh Peaches and/or Nectarines    - skinned, pitted, and sliced
2-3 fresh Granny Smith Apples - peeled and sliced
1 tablespoon Lemon Juice
1/2 cup Sugar
2 tablespoons Cornstarch/Flour
1 Tbsp Cinnamon
1/4 teaspoon Nutmeg
1 teaspoon Vanilla
2 tablespoons margarine or butter

DIRECTIONS

• Preheat oven to 375 degrees F.
• In a bowl combine the fruit, lemon juice, sugar and cornstarch, cinnamon, nutmeg and vanilla.
• Stir lightly to cover all the fruit.
• Set aside while preparing the pie pastry.

PIE PASTRY:  (See recipe for Perfect Pie Pastry)

1 1/2 cups Flour
1/8 teaspoon Salt
1/3 cup Vegetable Oil
4 tablespoons Water
  Prepare as in the directions for a single pastry layer.
  HINT: Prepare each layer of the Pie Pastry recipe separately.
  Roll the pastry dough out into a circle 2 inches larger than the dish.

• In a standard quiche dish or pie plate, place the prepared fruit mixture, spreading it evenly in the dish. 
• Place 2 tablespoons of  margarine in about 8 cubes around the top of the filling.
• Place the rolled pie pastry evenly over the top of the dish, and gently push the pastry down the sides around the inside edge of the dish.
• Moisten in between the layers, crimp to seal the pastry around the edge of the pie.
• Brush the top of the pie pastry with milk and sprinkle with cane sugar.
• Make 3 -5 cuts in the pastry,
• Or - use cut-outs to decorate the top of the pie pastry (See picture above).
• Bake at 375 degree F until golden brown on top and edges are bubbling, about 30 - 40 minutes.

Serve with vanilla ice cream, lightly sprinkled with cinnamon.

Preparation Time: 1 hour
Serves: 6-8

DavidLee Recipes © 2010

SOUTHERN BLUE CRAB CAKES

INGREDIENTS
1/2 lbs Blue Crab Meat
1/4 cup Onion (finely diced)
1 stalk Celery (finely diced)
3 oz Bread Crumbs
1 Tbsp Dijon Mustard
2 Tbsp Mayonnaise
1 Tbsp Worcestershire Sauce
1 tsp Tabasco Sauce
1/4 tsp Old Bay Seasoning
Salt and Pepper (to taste) 
1 Egg
1/4 cup Milk or Heavy Cream
1/4 cup Flour


DIRECTIONS

• In a mixing bowl, prepare the crab meat removing any shell pieces, keeping the lumps of crab intact.
• Add the onion, celery, bread crumbs, dijon mustard, mayonnaise, worcestershire sauce, tobasco, Old Bay Seasoning, salt and pepper.
• In a separate small bowl combine the egg and milk (or heavy cream), beat together.
• Add the egg and milk to the crab mixture and combine gently by folding together.
• Using a tablespoon or small scoop, form the mixture into cakes (of the desired serving size).
• In a small bowl with the flour, coat each cake with flour.
• Prepare an iron skillet on medium-high heat with olive oil and butter.
• Pan saute the crab cakes in the iron skillet from 5 to 7 minutes on each side, until golden brown.
• Remove and drain (if needed) on absorbent paper.

Great served with Tiger Sauce or your favorite Seafood Dipping Sauce.

Preparation Time: 20 minutes
Cook Time: 15 minutes
Serves: 2 - 4

DavidLee Recipes © 2010

HARVEST COBBLER

FRUIT FILLING:

4 fresh Peaches and/or Nectarines
    - skinned, pitted, and sliced
2 fresh Granny Smith Apples
    - peeled and sliced
1/4 cup Cranberries
1 tablespoon Lemon Juice
1/3 cup Sugar
2 tablespoons Cornstarch/Flour
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Vanilla
2 tablespoons margarine or butter

• Preheat oven to 375 degrees F.
• In a bowl combine the fruit, lemon juice, sugar and cornstarch, cinnamon, nutmeg and vanilla.
• Stir lightly to cover all the fruit.
• Set aside while preparing the cobbler crust.

COBBLER CRUST:

(See recipe for Pie Pastry)

1 1/2 cups Flour
1/8 teaspoon Salt
1/3 cup Vegetable Oil
4 tablespoons Water
  Prepare as in the directions for a single pastry layer.
  Roll the pastry dough out into a circle 2 inches larger than the dish.

• In a standard quiche dish or pie plate, place the prepared fruit mixture, spreading it evenly in the dish. 
• Place 2 tablespoons of  margarine in about 8 cubes around the top of the filling.
• Place the rolled pie pastry evenly over the top of the dish, and gently push the pastry down the sides around the inside edge of the dish. 
• Brush the pastry with milk and sprinkle the top of the pastry with cane sugar. 
• Fold the remaining pastry down over the top leaving an folded, rippling edge (see the picture below).
• Make 3 -5 cuts in the pastry.
• Bake at 375 degree F until golden brown on top and edges are bubbling, about 30 - 40 minutes.

Serve with vanilla ice cream, lightly sprinkled with cinnamon.

Preparation Time: 1 hour
Serves 4

DavidLee Recipes © 2010

SCALLOPED KALE AND POTATOES

INGREDIENTS

4 Potatoes (halved and sliced) 
3 cups Kale (sliced in thin cross-strips) 
4 Tbsp Margarine
4 Tbsp Flour
1/2 cup Milk
Salt and Pepper (to taste)
Lowry's Seasoning

DIRECTIONS
Heat oven to 350 degrees F.

• Layer half of the sliced potatoes in bottom of casserole. 
• Dab 1 Tbsp margarine over top of potatoes, season lightly with salt and pepper.
• Sprinkle 2 Tbsp of flour evenly over the potatoes.

• Layer 2 cups of Kale over the potatoes.
• Dab 1 Tbsp margarine over top of Kale.
• Sprinkle 2 Tbsp of flour evenly over the Kale.

• Layer remaining half of the sliced potatoes over the Kale. 
• Dab 2 Tbsp margarine over top of potatoes, season lightly with salt and pepper.
• Sprinkle 2 Tbsp of flour evenly over the potatoes.

• Pour milk over the casserole until it comes to the top layer of potatoes.
• Sprinkle top with Lowry's Seasoning.

Place in oven uncovered, and bake for 1 hour at 350 degrees F.
When done the filling below will be bubbly and lightly browned.
Remove from oven, cover and let sit for 5-10 minutes before serving.

Preparation Time: 20 minutes
Cook Time: 1 hour
Serves: 2 - 4

DavidLee Recipes © 2010

PERFECT PIE PASTRY

INGREDIENTS

1-1/2 cup Flour
1 tsp Salt
1/3 cup Canola Oil
4 Tbsp water (room temperature)

PREPARATION 

• In a small bowl, place the flour and the salt, with a crater in the middle.
• In a measure cup, measure the oil, and add the water.
• With a fork blend the oil and water quickly, and pour into the crater in the flour.
• With the fork gently combine the ingredients for a few moments, until a soft ball forms. 
• HINT: Do not overwork the dough. 

• Roll the dough onto a rolling board, with waxed paper prepared lightly with flour.
• Sprinkle the dough lightly with flour, and cover with a second piece of waxed paper.
• Roll out the pastry dough to the desired size.
• Flip the dough and waxed paper to roll out the dough smoothly.
• Remove the top layer of waxed paper, and lift dough into pie plate.
• Trim and finish the edge.

Preparation Time: 10 minutes
Serves: 1 layer of Pie Pastry

DavidLee Recipes © 2010

PORK CHOP CASSEROLE

INGREDIENTS 

LAYER 1 - Scalloped Potatoes
3-4 Red Potatoes (halved and sliced) 
2 Tbsp Margarine
2 Tbsp Flour
1/2 cup Milk

LAYER 2 - Dressing
6-8 slices Bread (cubed and air-dried)
1/2 Onion (diced)
1 stalk Celery (diced)
1 Egg
Salt and Pepper
1/8 cup Milk

LAYER 3 - Pork Chops
2-4 Pork Chops
Lowry's Seasoning
Salt and Pepper

DIRECTIONS
Heat oven to 350 degrees F.

Layer 1

• Layer sliced potatoes in bottom of casserole. 
• Dab margarine over top of potatoes, season lightly with salt and pepper.
• Sprinkle flour evenly over the potatoes.
• Pour milk over potatoes until it comes to the top layer of potatoes.

Layer 2

• In a separate bowl combine bread cubes, onion and celery, salt and pepper and egg, and milk.
• With hands, combine all ingredients until the majority of the bread is moistened, and the egg and milk are evenly distributed in the mixture.
• Lay the dressing mixture over the potato layer so that it it evenly distributed.
• Gently press the dressing down so that it is lightly compressed and in contact with the bottom layer.

Layer 3

• Place the Pork Chops on top of the dressing.
• Gently press the chops into the dressing.
• Lightly season with Lowry's and salt and pepper.

Place in oven uncovered, and bake for 1 hour.
When done the pork chops will look browned and the filling below will be bubbly.
Remove from oven, cover and let sit for 5-10 minutes before serving.

Preparation Time: 20 minutes
Cook Time: 1 hour
Serves: 2 - 4

DavidLee Recipes © 2010

SEASONED CROUTONS

INGREDIENTS
Bread (air dried)
2 tsp Butter/Margarine
seasoned Iron Skillet 

Your choice of Breads:

      - Rye

      - Sourdough

      - Italian

      - Whole wheat

      - MultiGrain

Your choice of any ONE Seasoning:

      - Lowry's Seasoning

      - Lemon Pepper Seasoning
      - Adobo
      - Morton's Nature's Seasons
      - Paprika

DIRECTIONS

• Let bread air dry, then cube with serrated knife. Set aside.
• In a seasoned iron skillet on medium-high heat, melt 2-3 tsp butter/margarine.
• Add bread cubes and stir to absorb the butter.
• Lightly sprinkle with your choice of seasoning.
• Continue to heat in skillet until half of the cubes are lightly browned.
• Place the browned bread cubes on a cookie sheet in a single layer.
• Place in a 250 degree F oven for 10-30 minutes to toast and brown the cubes.
• Remove from oven, cool to room temperature, store in ziploc bag.
• Keep in refrigerator for up to a month.

Preparation Time: 1 hour
Cook Time: 10-30 minutes


DavidLee Recipes © 2010

CATFISH POLANAISE

INGREDIENTS
1 can Evaporated Milk
1 tsp Old Bay Seafood Seasoning
1/2 tsp Lowry's Seasoning 
1/4 tsp Thyme
1/2 tsp Black Pepper
1 1/2 tsp Salt
1/2 Onion (sliced thinly)
1 Leek (sliced thinly)
3-4 Catfish Fillets

DIRECTIONS

Combine the milk, seafood seasoning, pepper, salt, leek and onion in a skillet, cover, and bring to a simmer.
Add the catfish to the liquid, spooning some of the liquid over the fillets.
Reduce the heat to low to a simmer, cover the skillet, and poach for 7 to 10 minutes.

Serving Suggestion:
Serve Catfish Fillets over Yellow Rice.
Spoon cream sauce over the fillets, followed by the onions and leeks.

Preparation Time: 15 minutes
Cook Time: 10 minutes
Serves: 2

DavidLee Recipes © 2010

FRIED GULF CATFISH

INGREDIENTS

Peanut Oil

1/2 cup Grits or Cornmeal

1/2 cup Flour
1 tsp Old Bay Blackened Seasoning
1/2 tsp Salt
1/4 tst Paprika
1/4 tsp freshly ground Black Pepper
3/4 cup Buttermilk
2-3 fresh Limes
6 fresh Gulf Catfish fillets


Preparing fresh CATFISH FILLETS:
Prepare the fresh catfish into fillets, rinse thoroughly, sprinkle lightly with sea salt.
In a deep bowl, put the fillets on ice, and drench with freshly squeezed lime juice.
Cover and refrigerate overnight, or ready to use. 

DIRECTIONS

• Heat the oil in a deep frying pan or deep fryer to 350 degrees F.  
• Whisk the cornmeal/grits and flour together in a shallow dish. 
• Combine seafood seasoning, salt, paprika, and pepper in a small bowl.
• Prepare the fillets by rinsing and patting dry; put them on a plate to season.
• Season the catfish fillets evenly on both sides with the spice mixture. 
• Pour the buttermilk into another shallow dish. 
• Dip each fillet into the buttermilk, flip once to coat both sides. 
• Coat both sides of the fillets in the cornmeal mixture.
• Set the coated fillets on a cooling rack and let rest for 5 minutes.
• Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes.
• Remove the fried fillets to a cooling rack set over a newspaper to drain the excess oil.

Preparation Time: about 30 minutes cook time
Serves: 2 - 3

DavidLee Recipes © 2010

LEMON POPPYSEED-FILLED BUNDT CAKE

LEMON CAKE

1 pkg Pillsbury Moist Supreme Butter Recipe Yellow or Lemon Cake Mix
1 tsp Baking Powder
1 pkg Sugar-Free LEMON Jello Mix
8 oz Sour Cream
3/4 cup Water
3 Eggs
1/2 cup Vegetable Oil
 
POPPYSEED FILLING 
1/3 cup Flour  
3 Tbsp Brown Sugar
3 Tbsp Margarine 
1 can Poppyseed Filling 
1/3 cup pitted Dates (chopped)  or  1 cup Raisins


DIRECTIONS
Preheat oven to 350 degrees F.
Grease and flour a 10-inch Bundt pan, and set aside.

For Filling -

• In a small bowl, sift together the flour and brown sugar.
• Cut in the margarine until the mix is crumbly. 
• Stir in the dates or raisins and poppyseed filling, and set aside.

 For Cake Batter - 

• In a large mixing bowl, combine the cake mix, Lemon Jello mix, and baking powder with a whisk.
• Add the sour cream, water, eggs and oil. Beat with an electric mixer on low speed until moistened. 
• Beat for 2-3 minutes at medium speed until well mixed.
• Pour half the batter into the prepared Bundt pan.
• Place the filling over the batter in the pan by spooning it to form a continuous "tunnel" in the batter.
• Pour the remaining batter over the filling, spreading it evenly to cover all the filling.

Bake in a 350 degree F oven for 55-60 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean. When the cake is done, remove from the oven and cool on a rack for 10 minutes.Cake will pull from sides when cool. Invert onto a serving platter, and let it continue to cool to room temperature.

If you choose, you can lightly sprinkle the cake with confectioner's sugar.

Preparation Time: about 1 and half  hours
Serves: 8 - 12

DavidLee Recipes © 2010

LEMON CRANBERRY-FILLED BUNDT CAKE

LEMON CAKE 

1 pkg Pillsbury Moist Supreme Butter Recipe Yellow or Lemon Cake Mix

1 tsp Baking Powder

1 pkg Sugar-Free LEMON Jello Mix

8 oz Sour Cream

3/4 cup Water

3 Eggs

1/2 cup Vegetable Oil

CRANBERRY FILLING
12 oz bag Cranberries (fresh or frozen) 
3/4 cup Sugar
1/3 cup Flour 
3 Tbsp Margarine 


DIRECTIONS
Preheat oven to 350 degrees F.
Grease and flour a 10-inch Bundt pan, and set aside.

For Filling - 

• In a pot heat the cranberries until they start to release their juices. 
• Add 3/4 cup granulated sugar, cook over medium heat until juicy.
• Reduce mixture to 1 1/4 cups, about 15 minutes. 
• Let cool completely.
  

For Cake Batter - 

• In a large mixing bowl, combine the cake mix, Lemon Jello mix, and baking powder with a whisk.
• Add the sour cream, water, eggs and oil. Beat with an electric mixer on low speed until moistened. 
• Beat for 2-3 minutes at medium speed until well mixed.
• Pour half the batter into the prepared Bundt pan.
• Place the filling over the batter in the pan by spooning it to form a continuous "tunnell" in the batter.
• Pour the remaining batter over the filling, spreading it evenly to cover all the filling.

Bake in a 350 degree F oven for 55-60 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean. When the cake is done, remove from the oven and cool on a rack for 10 minutes.Cake will pull from sides when cool. Invert onto a serving platter, and let it continue to cool to room temperature.

GLAZE
2 Tbsp Lemon Juice
1 1/2 cups Confectioners' Sugar

• Whisk the confectioners' sugar and 2 tablespoons lemon juice until smooth. Spoon over the cake.

Or, if you choose, you can lightly sprinkle the cake with confectioner's sugar.

Preparation Time: about 1 and half  hours
Serves: 8 - 12

DavidLee Recipes © 2010