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Over the years we've brought you the best of the River Country, including recipes from some of the area's finest cooks and culinary enthusiasts. Now we're combining some of our favorite recipes into a cookbook. River Country Cooking is a hearty collection of recipes that have appeared in Pleasant Living over the past 21 years, as well as contributions from regional restaruants. We hope it will be a welcome addition to your kitchen library and a lasting tribute to the flavor of the River Country! Please sample and enjoy the recipes below, just a few of those you'll find in the book. Look for it to be released this summer! Contact
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for more information.
Old Virginia "No-Filler" Crab Cakes
When my mother married and moved here to the flatlands, she had to learn how to cook local delicacies. An old family friend in the Northern Neck showed her how to make traditional Virginia crab cakes without breadcrumbs or cracker meal. With minor modifications, this is the recipe we still use at home and at Something Different.
1 pound crabmeat, picked over to remove any shells. Lump is nice but expensive, and special often has too much shell, so we use backfin.
1 egg, beaten
4 teaspoons mayonnaise
2 teaspoons prepared mustard (French's or Dijon)
3 drops vinegar
1/2 tablespoon heavy cream
A sprinkle of Old Bay seasoning or salt and pepper to taste. We use 1 teaspoon of our "KA" Caribbean seasoning.
Mix ingredients in a small bowl. Gently coat crabmeat without breaking it up. Shape into cakes about 3 to 4 inches in diameter and 3/4 inches thick. Roll in flour or breadcrumbs (preferably Panko or Japanese style bread crumbs) and fry in a hot skillet. To broil, dot with butter, squeeze a little lemon juice on top, and place under the broiler.
Dan Gill
Something Different Country Store and Deli
Urbanna, VA
July/August 2006
Old Fashioned Sweet-Sour Coleslaw
1 and 1/2 pounds green cabbage, cut into 1/2 inch thick shreds
2/3 cup granulated sugar
1/3 cup distilled white vinegar
1 teaspoon salt
Freshly ground black pepper to taste
(For sweeter taste, add 1 cup whipping cream)
Place cabbage in large bowl. Cover and refrigerate until well chilled. Mix sugar, vinegar, salt and pepper in a small bowl. Add to cabbage and toss well. Add cream, if desired, and toss again. Cover and refrigerate 30 minutes. Makes 12 servings.
Mary Pruett
March/April 1993
Fresh Virginia Applecake
1 cup coarsely chopped and peeled apples
2 cups granulated sugar
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
3 cups flour
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup coarsely chopped pecans
Mix apples with sugar, cinnamon and nuts; set aside. Mix together flour, salt and baking soda; set aside. Whip eggs until very light and foamy. Slowly mix oil and vanilla into eggs. In large bowl, stir apples into dry mixture. (It will be very dry, depending on apples).
Fold egg mixture into apple-flour. If apples are juicy, batter will be wet-if not, it will be a dry crumbly mixture. Not to worry, it will come out fine! Bake at 350 degrees in a greased 13-x 9-inch pan 40 to 45 minutes or until tester comes out clean. Cool 20 minutes before cutting.
Charlie Little
Berret's Seafood Restaurant & Raw Bar
Williamsburg, VA
October/November 1993
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