Marcie Recipe Reviews (Pg. 1) - (16607895)

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Connie's Zucchini "Crab" Cakes

Reviewed: Sep. 1, 2013
I am from Baltimore, Md, and we pride ourselves on crabcakes. These taste like the inexpensive frozen crabcakes you can buy in the market, or the kind that are served in those "buffet" places, (here we have "Golden Corral"). To a crab afficionado, these taste like filler, but like Connie says, it's a great way to use up that extra zucchini you get at the end of the summer from your garden and friends. One thing you must do is drain the zucchini. Put it in a colander with some salt, then squeeze through a tea (terry) towel. You will only get about one fourth of what you started with. If you don't like the seeds, scrape them out before you drain the zucchini. They are a little work, but I think worth it...another thing, don't forget to dredge them in flour before frying, this makes them more like crabcakes...crunchy on the outside. Thanks Connie, I think it's a great recipe.
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Sunshine Toast

Reviewed: Aug. 17, 2013
This is an oldie but goodie, huh? My husband used to call it a holy egg.
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Corned Beef and Cabbage I

Reviewed: Oct. 24, 2010
I learned this little trick with corned beef years ago and have always wanted to share it...take the cooked corned beef and spread yellow mustard all over and top with brown sugar. Bake in 350 oven till brown sugar melts. It gives the corned beef a little kick.
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