SPICY CRAB CAKES

2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers,
drained
1/3 c. mayonnaise

In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.

LITTLE CREAM CHEESE CUP CAKES

1 (8 oz.) cream cheese softened
1 egg, beaten
1/3 c. sugar
1/8 tsp. salt

Beat together until creamy stir in one small package chocolate chips, set aside. 1 1/2 c. flour
1 c. sugar
1/4 c. cocoa (a little light)
1 tsp. baking soda
1/2 tsp. salt

Sift all dry ingredients together then add: 1 c. water, 1/3 c. cooking oil, 1 tbsp. vinegar, 1 tsp. vanilla then beat all together. Spoon in small muffin tins with paper liners. First about 1 tbsp. chocolate mixture then 1 tsp. vanilla mixture, cream cheese. Bake for 18 to 20 minutes at 350 degrees.

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WELSH CAKES

2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
3/4 c. currants
2 eggs, beaten
1 tsp. nutmeg
1/4 c. milk

Mix flour, sugar, 6 powder, salt, and nutmeg. Rub butter until blended. Add eggs and milk to make a dough. Chill 1 hour. Roll out on floured board to thickness of 1/4 inch. Cut in 2 1/2 inch rounds. Bake on greased griddle or frying pan. Turn until light brown on back side. Sprinkle with sugar. Makes 2 1/2 dozen.

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