In the Kitchen
Why the name Crosslake Cooking?
“Number 1, I love this area,” Sharon Corbin said, adding that she thought a cookbook “would be a nice remembrance of the area” for the many tourists who visit Crosslake.
Corbin spent much of her life in Minneapolis and Andover, but always vacationed in the Crosslake area. She moved there permanently in 1999.
Crosslake Cooking is available ($20 per copy) at Haven Book Store and Lakes Area Gallery, both in Crosslake, as well as at Chef and Company in Brainerd. You also can order the book by contacting Corbin at nibroca@crosslake.net.
Recipes from Crosslake Cooking...
| Ann's Crouton Bake Creole Crab Cakes Chicken Cacciatore |
Cranberry Custard Cake |
Recipes
Ann’s Crouton Bake
2½ c. croutons
2 c. shredded cheddar cheese
2 lbs. cooked pork sausage, well drained
5 eggs
2½ c. milk
¾ tsp. dry mustard
½ tsp. salt
Dash of pepper
1 can cream of mushroom soup
1 jar pimiento, well drained
10-oz. package frozen mixed vegetables
Thaw mixed vegetables. Mix mushroom soup with ½ cup of milk. Put croutons on bottom of 9x13-inch greased pan. Mix eggs with 2 cups of milk. Mix pork sausage, cheese, dry mustard, salt, pepper, pimiento and vegetables. Pour over croutons. Mix well. Pour mushroom soup mixture over the top and spread evenly. Bake in a 300-degree oven for 1½ hours or until a toothpick comes out clean when inserted into the center. Servings: 6.
Creole Crab Cakes
1 stalk celery, finely chopped
1 small onion, finely chopped (about 1/3 c.)
1 Tbsp. olive oil
1 large egg, beaten
¼ c. mayonnaise or salad dressing (I prefer mayonnaise)
½ tsp. dry mustard
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. ground red pepper (cayenne)
1½ c. bread crumbs
8 oz. crab meat (fresh or canned or flaked in refrigerated section of store)
3 Tbsp. red sweet pepper, finely chopped
3 Tbsp. olive oil
¾ c. tartar sauce (purchased)
3 Tbsp. green pepper, finely chopped
Cook celery and onion in the 1 tablespoon of olive oil in a skillet until tender. Cool. Combine egg, mayonnaise, dry mustard, garlic powder, onion powder and ground red pepper in a mixing bowl. Add celery mixture, bread crumbs, crab meat and the red and green pepper. Mix well. Shape into 12 cakes. Cook the crab cakes in the 3 tablespoons of olive oil in a large skillet for 2 to 3 minutes on each side or until lightly browned. Serve with tartar sauce. Servings: 12.
Chicken Cacciatore
1 4-lb. chicken, cut into individual pieces
2 to 3 Tbsp. flour
¼ c. chopped onions
1 minced garlic clove
¼ c. tomato paste
½ c. dry white wine
1 tsp. salt
¼ tsp. white pepper
¾ c. chicken broth
1 bay leaf
1/8 tsp. thyme
1/8 tsp. marjoram
1 c. fresh sliced mushrooms (portobellos are the best)
2 Tbsp. brandy
2 14½-ounce cans diced tomatoes, do not drain
1 2¼-ounce can sliced ripe olives, drained
¼ c. olive oil
Roll chicken pieces in flour. Saute until golden brown in ¼ cup olive oil. Put all of the rest of the ingredients in a crockpot. Mix well. Add chicken on top. Cover and cook at high for 4 hours. Set temperature on low and cook for 2 more hours. I serve with cooked rice or a pasta. Have a salad and rolls and you have superb dinner! Servings: 6.
Cranberry Custard Cake
1 box Pillsbury pudding in the box yellow cake mix
1 lb. fresh cranberries
1 c. sugar
Dash of cinnamon
½ c. sliced toasted almonds
1 pint heavy whipping cream
Prepare cake mix according to box directions. Pour batter into a well-oiled 9x13-inch pan. Rinse cranberries and pat dry. Sprinkle cranberries over cake batter. Sprinkle sugar over cranberries and lightly dust with cinnamon. Sprinkle toasted almonds over cranberries. Pour cream over cranberries and almonds. Bake in a 350-degree oven for 50 to 60 minutes. Cool and refrigerate. Servings: 12.
Apple and Blueberry Pie
4 c. apples, peeled and sliced
2 c. frozen blueberries
¾ c. brown sugar
¼ c. granulated sugar
¼ c. flour
½ tsp. cinnamon
1 Tbsp. lemon juice
For the topping:
¾ c. flour
½ c. brown sugar
¼ tsp. nutmeg
1/3 c. butter, softened
Preheat oven to 425 degrees. Combine all ingredients in a large bowl and blend. In a medium bowl, combine the ingredients for the topping. Mix until crumbly. Set aside. Put fruit mixture onto crust-lined pie plate. Sprinkle topping over the fruit. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake 40 minutes or until apples are tender. Keep an eye on this pie. If it starts to get too brown, cover with foil.
Halibut Lasagna
6 ½ Tbsp. butter, divided
2 lbs. halibut, cut in 1-inch cubes
2 cloves garlic, minced
¾ tsp. thyme
1/3 c. flour
½ tsp. salt
1 ½ c. chicken broth
1 c. fat-free half-and-half
8 oz. lasagna noodles, cooked and drained
2 c. shredded Swiss cheese (8 oz.)
Minced fresh parsley
In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork. This is about 10 minutes. Remove and set aside. Add the remaining buetter to the skillet. Stir in flour and salt until smooth. Cook and stir until golden brown. Gradually add broth and cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. In a greased 13x9x2-inch baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake in a 350-degree oven for 20 minutes. Uncover. Bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley.