Summer Potato Salad

Summer Potato Salad

Ingredients:

1 small white onion, chopped

2 teaspoons olive oil

4 baked potatoes, diced into 1-inch cubes

1 cup mayonnaise

1 Granny Smith apple, peeled and diced

2 strips bacon, cooked crisp and crumbled

2 tablespoons golden raisins

1 teaspoon freshly ground black pepper

1 pinch salt, or to taste


Directions:

In a small skillet, cook the onion in the olive oil over medium heat until tender, about 5 minutes.
Transfer the onions to a large bowl. Combine with the potatoes and remaining ingredients and mix gently until the potatoes are well coated.

Serve chilled.

Makes 4 servings.

Crab & Corn Pudding

Crab & Corn Pudding

Ingredients:

4 cups milk

1 cup yellow corn meal

2 tablespoons sugar

1/4 teaspoon salt

pinch cayenne pepper

4 eggs

1 cup unsalted butter, melted and cooled

1 1/2 teaspoons baking powder

1 pound backfin crab meat

2 cups fresh corn kernels


Directions:

In a large deep saucepan, bring the milk to a boil over medium-high heat. Stir in the yellow corn meal. sugar, salt and cayenne pepper.

Let the mixture return to a boil, then reduce heat to a simmer. Stir often and continue to simmer for 5 to 6 minutes. Remove from heat and let cool for 10 minutes.

In a large bowl. whisk together the eggs, melted butter and baking powder. Stir in the corn kernels. Add the milk-corn meal mixture and stir to combine.

Gently fold in crab to avoid breaking up lumps.

Pour the mixture into a well-buttered 2?-quart souffle dish, casserole or any other straight-sided baking dish.

Bake on the center rack of a preheated 350-degree oven for 45 minutes to 1 hour, or until the pudding is lightly puffed, lightly browned and a knife or straw inserted in the center comes out clean. Serve immediately.

Serves 12.