2 packages dry yeast
1/4 cup warm water
2 tsp. sugar
1 cup milk − scalded and cooled
4 tbsp. shortening
2 tbsp. sugar
1/2 tsp. salt
1 egg
2 egg yolks
1/2 tsp. lemon zest − grated fine
3 1/2 − 4 cups flour
1−1/2 cups jam or jelly for filling (strawberry or raspberry)
oil for frying|Mix the yeast, water and 2 tsp. sugar together. Let foam 10 minutes.
Scald the milk and add the shortening. Let mixture cool then add egg and
yolks, sugar, salt and lemon zest. Stir well and pour in yeast mixture. Add
flour and stir to form a soft dough. Knead 5−8 minutes, adding a bit of
flour as needed to form a firmer dough. When dough is smooth and elastic,
place in a greased bowl and cover with a damp cloth. Let rise in a warm
place (in a turned off oven with only the oven light on is a good place) or
let rise overnight in the refrigerator.
Punch down and pinch off pieces of dough to form small balls (about the size
of golfballs). Cover and let sit 15 minutes.
In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the
doughnuts a few at a time and fry until the undersides are deep brown.
Gently turn over once and finish frying the other side. Lift doughnuts out
using a slotted spoon and drain on paper towels.
Fill with jam or jelly. Sprinkle with granulated sugar if desired. Serve at
once. Makes 24−36 doughnuts.
1 pound (3 medium) potatoes
6 slices bacon, diced
1 medium−size onion, diced
1/2 cup vinegar
1/2 cup stock or bouillon
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 egg yolk, beaten|Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in
1/4−inch slices. Cook bacon in hot pan until crisp. Add onion; stir
and cook until transparent. Add vinegar, stock or bouillon, and
seasonings. Stir; let come to a boil. Stir in egg; remove from heat
and pour over potatoes. Serves 2−4.
1 pound fresh mushrooms, approximately 35−40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 white cheddar cheese, slices|1) Preheat oven to 400 degrees
2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a
plate and cool in the refrigerator
3) While vegetables cool, wash mushrooms and remove stems
4) Set caps to the side and finely chop half of the stems. Discard the
other half of the stems or use elsewhere
5) Combine the sauteed vegetables, chopped mushroom stems, and all
other ingredients (except cheese slices) and mix well
6) Place mushroom caps in individual buttered casseroles or baking
dishes (about 6 caps each)
7) Spoon 1 teaspoon of stuffing into each mushroom 
Cover with sliced cheese
9) Bake in oven for 12−15 minutes until cheese is lightly browned.