n liqueur.
After removing cakes from the oven, allow them
0 minutes.
For the Poke Filling:
In a small
1/2 inch thick) crab cakes if serving as an appetize
wo clean cake pan.
Poke cakes with a meat fork at
supposed to be. Most recipes load up on bread crumbs
FOR POLENTA CAKES:
Combine milk, water, cayenne
Crab cakes: Spread the crab meat out
For crab cakes:
In a mixing bowl,
Poke will be found during spring time.
Clean and wash your poke well.
Cook until tender; drain well and finish squeezing water out of poke.
Have salt bacon fried crispy brown.
Add poke to bacon grease.
Beat eggs when poke has fried about 10 minutes and add to mixture.
Fry 5 more minutes.
Get ready to enjoy!
To prepare the crab cakes, tear up the bread and
eeded.
To prepare crawfish cakes: Thaw crawfish. Strain liquid from
br>To prepare the crab cakes, melt 1 tablespoon of butter
To make the crawfish cakes: Melt the butter in a
Saute bacon until crisp, remove from drippings and set aside to drain.
Parboil poke greens and drain.
Add poke and soy sauce to hot bacon drippings.
Simmer, tightly covered, until poke is wilted.
Drop eggs individually on poke.
Cook, covered, until eggs are firm.
Using spatula, cut around each egg and place on warm plates.
Crumble bacon pieces over eggs and serve.
Serves 2.
Clean poke stalks from poke salate.
Slice in small round pieces.
Dip pieces in flour, meal mixture.
Heat oil in skillet. Fry poke stalks until good and brown.
Drain all grease off.
Eat and enjoy.
Tastes like fried okra.
Boil poke in a large pot with
br>
7. Bake the cakes for 10 to 12 minutes
br>Meanwhile, for the corn cakes, place cornmeal, flour and baking
ut the ingredients for the cakes, except the orange juice, in
he ingredients for the fairy cakes, except for the milk, into