4 Kids 'n Us Recipes

Yield:
10
servings
Ingredients:

10 oz. green onion, chopped
20 oz. green pepper, chopped
10 oz. parsley, chopped
5 oz. garlic, minced
8 oz. olive oil
4 oz. lime juice
1 oz. coarse black pepper
1 oz. salt

Method:
Blend
all ingredients. Refrigerate until needed.

Ingredients:

3
large baking potatoes
3 Tbsp. butter
1/2 C. grated Parmesan
1 C. warm milk

Method:
Peel
the potatoes and cut into chunks and boil about 15 minutes until tender.
Mash, using a potato masher or a heavy fork. Put back in the pot with
the butter, cheese and milk. Blend well, adding salt and pepper to taste.

Ingredients:

8 chewy fruit rolls
1/4 cup butter or margarine
1 (10- ounce) package miniature marshmallows
6 cups crisp rice cereal
16 worm-shaped chewy candies or 24 fish-shaped chewy candies

Method:

UNROLL fruit rolls, and place, with plastic sheet down, on cutting
board.

MELT butter or margarine in a Dutch oven over medium heat. Add marshmallows,
stirring until melted; remove from heat. Stir in rice cereal until
blended.

SPREAD about 1/2 cup cereal mixture quickly over each fruit roll,
leaving a inch border on 1 long side. Arrange 2 worm-shaped candies
or 3 fish-shaped candies lengthwise down center of cereal mixture.

ROLL up, starting at side without border. Press to seal securely.
Repeat procedure with remaining fruit rolls, cereal mixture,and candies.

CUT each roll into 4 slices. Serve with chopsticks, if desired.

Yield: 32 rolls. Prep: 25 min. , Cook: 8 min.

SUSHI BARS: Press cereal mixture into a buttered 13x9 inch pan. Let
stand 15 minutes, and cut into 2 1/2 x 1 inch rectangles. Top each
bar with a fish shaped candy.

CONFETTI SUSHI BARS: Substitute fruity sweetened corn puffs cereal
for crisp rice cereal. Press into a buttered 13 x 9 inch pan. Let
stand 15 min. before cutting into 1 1/2 inch squares.

A
recipe in 3 parts!
STEP
ONE
Bread Pudding
Ingredients

3/4 cup golden raisins
3 to 4 day-old croissants (about 12 ounces total)
3 cups whole milk
3 large eggs
2 large egg yolks
3/4 cup sugar
1 vanilla bean
Method
1.
Preheat the oven to 350º. Place a roasting pan in the oven and
pour 1/2 inch of hot water into it.
2.
Scatter the raisins across the bottom of a glass baking dish. Cut the
croissants into 1/2-inch thick slices and place on top of the raisins.
3.
Combine the milk, whole eggs, yolks, and sugar in the bowl of an electric
mixer fitted with a paddle. With the paring knife, split the vanilla
bean in half lengthwise. Place one half in a plastic bag and reserve
for another use. Scrape the seeds from the bean into the bowl. Discard
the scraped bean half. Beat on medium low speed until well-blended and
a little frothy, 1-2 minutes.

4. Pour the egg mixture over the croissants and press the bread with
the back of a spoon to make sure the everything is submerged. Let stand
a minute or two, pressing with the spoon once or twice, to allow the
bread to absorb the egg mixture. Carefully place the dish in the pan
of hot water and bake until golden and just set, about 50 minutes.
5.
Carefully remove the roasting pan from the oven, then remove the baking
dish from the pan and let cool on a wire rack. Serve slightly warm or
let cool completely, refrigerate covered with plastic wrap up to 24
hours and serve chilled.

STEP TWO
Caramel Sauce
Ingredients
4
ounces butter
4 ounces sugar
4 ounces brown sugar
4 ounces corn syrup
1 pound heavy cream
2 ounces vanilla
1 pound bananas, roasted and pureed

In a sauce pan on high heat melt butter, add sugars, corn syrup and
1/2 of the heavy cream. Bring to a boil and add remaining cream slowly,
so you don't break the boil. Boil for 3 minutes, remove from the heat,
add vanilla and pureed roasted bananas. Let sit to room temperature.
Do NOT refrigerate.

STEP
THREE
French Toast Bread Pudding with Caramelized Roasted Bananas

Yield: ONE DESSERT PLATE
3/4
banana (caramelize with brown sugar and butter)
4 ounces Bread Pudding (see STEP ONE ABOVE)
3 ounces Caramel Sauce (see STEP TWO ABOVE)
2 ounces French Toast batter (your own recipe)
2 ounces cinnamon sugar
4 ounces coconut ice cream
Dip
bread pudding into French Toast batter and deep fry until brown, toss
in cinnamon sugar and cut on a bias. Arrange on a plate with caramelized
bananas, scoop of ice cream and drizzle with caramel sauce.

INGREDIENTS

6 cups soft fresh bread crumbs
1 pound lump crab meat, picked over
1/2 cup finely chopped red onion
1/2 cup each finely chopped red and green bell pepper
1/2 cup finely chopped scallions
1/2 cup mayonnaise
1 poblano chile, trimmed, seeded, and minced
4 large egg yolks
2 Tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 3/4 teaspoons salt, or to taste
1 1/4 teaspoons freshly ground pepper, or to taste
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
5 large eggs
1/2 cup vegetable oil for frying

Chile Remoulade (recipe HERE )

METHOD

1. In a large bowl, stir together 2 cups of the bread crumbs, the
crab, red onioins, bell peppers, scallions, mayo, poblano chili, egg
yolks, lemon juice, parsley, 3/4 tsp. salt, 1/4 tsp. black pepper,
and cayenne.

2. Form 28 crabcakes, using about 2 TB crab mixture for each, shaping
to about 1 1/2 inches in diameter.

3. On a plate, stir together the flour and the remaining 1 tsp. salt
and pepper. In a shallow bowl, with a fork, lightly beat the eggs.
Place the remaining bread crumbs on a plate.

4. Dip each crabcake into the flour, shaking off the excess, then
into the egg, shaking off the excess, and finally into the breadcrumbs,
shaking off the excess. Place the crab cakes on a baking rack.

5. In a 12-inch skillet, heat 1/4 cup of the oil over medium-high
heat until hot but not smoking. Add the crab cakes, in batches, and
cook for 3-4 minutes on each side, or until browned and crisp. As
the crab cakes are cooked, remove them with a slotted spoon and drain
on paper towels; keep warm. Repeat to cook the remaining crab cakes,
adding more oil as necessary. Serve with Chili
Remoulade.