Recipes: Side Dishes

[Honeylioness]

The American History Cookbook by Mark H. Zanger


6 - EARLY AMERICAN MEALS: SPRING (1792 -1852)

BAKED BEANS (1829)

This is the first historical recipe I ever cooked, and I still make it. "Boston Baked Beans" became associated with so much sweetening by the end of the nineteenth century that it is quite a surprise to try them with no sugar or molasses at all!

This is apparently the first written recipe for pork and beans, although written sources mention it as a common food for more than a hundred years, and folklore associates it with Puritan Sabbath observance. This recipe appears in the 1829 The Frugal House­wife, by Lydia Maria Child. Mrs. Child learned to cook in Maine as a teenage house­keeper for her married older sister, but wrote the book as a resident of Boston. Native Americans stewed beans with fat or smoked meat (and often with dried corn), and there are dishes of fava beans with pork or bacon in English and French cooking traditions.

Home baking ovens were most common in New England and Pennsylvania, and thus much of the country would have used some­thing more like the boiled Stewed Beans and Pork. Mrs. Child does not specify what kind of beans to use, and the use of small white beans in "Boston Baked Beans" seems to have developed over the eighteenth century. Probably early Americans used whatever dried beans were available, including spotted and yellow-eye beans like the multicolored

Indian beans. Mrs. Child's recipe is very close to the method currently recommended by the California Bean Board to soak out many of the bean sugars now known to cause intestinal gas. I have added a corned beef option mentioned in other early recipes. You can half this recipe for a small pot.

"Baked beans are a very simple dish, yet few cook them well. They should be put in cold water, and hung over the fire, the night before they are baked. In the morning, they should be put in a colander, and rinsed two or three times; then again place in a kettle, with the pork you intend to bake, covered with water, and kept scalding hot, an hour or more. A pound of pork is quite enough for a quart of beans, and that is a large dinner for a common family. The rind of the pork should be slashed. Pieces of pork alternately fat and lean are most suitable; the cheeks are the best. A little pepper sprinkled among the beans, when they are placed in the bean-pot, will render them less unhealthy. They should be just covered with water, when put into the oven; and the pork should be sunk a little below the surface of the beans. Bake three or four hours."

NOTE: RECIPE REQUIRES TWO DAYS.

Yield: Serves 6-8

2 pounds dried beans, small white or yellow-eye preferred

1 pound lean salt pork, or point-cut corned beef brisket

Black pepper

Equipment: Large soup pot, bean pot or covered casserole, colander

1. The night before serving, wash beans carefully in the colander and pick over to remove any dirt, small stones, or spoiled beans.

2. Put beans in a large soup pot and cover with a lot of water.

3. Cover pot and bring to a boil for 4 minutes. Remove from heat and let soak overnight.

4. Drain beans in colander. Rinse with fresh water a few times.

5. Slash rind of salt pork, if using. Return beans to pot, add meat, and cover with water.

6. Bring pot to a boil, but immediately reduce heat to simmer 1 hour without cover.

7. Again drain beans and meat in colander.

8. Bring 6 cups of water to a boil. Pre­heat the oven to 250 degrees.

9. Put about 2/3 of the beans into the bean pot or covered casserole, sprinkle on some pepper. Add the meat, then the rest of the beans, and another sprinkling of black pepper.

10. If using a rounded bean pot, use just enough water to cover (about 4 cups). In any other covered casserole, add another cup of water.

11. Cover pot and place in the oven. Reduce heat to 200 degrees and cook 3-7 hours. Check once or twice to see if you need to add a little water, and for doneness.

Serve as simple supper or with brown bread, Thirded Bread, or codfish cakes. Leftover beans were reheated, made into a soup with added water, or spread on bread to make baked bean sandwiches.

[Honeylioness]

Piping Hot Hush Puppies


Ingredients:

* 2 cups yellow corn meal
* 1 cup plain flour (flour is what gave it the lighter taste and you can experiment with the amount you use if you want)
* 2 eggs
* 1 cup buttermilk (you can also use plain milk in a pinch, but nothing compares to buttermilk)
* 3/4 teaspoon seasoned salt. I use Lowreys but just about any brand will work as you are just looking for something to spice things up a little
* 1/2 teaspoon ground pepper blend (again, the idea is to spice things up a little).
* 1 teaspoon baking powder
* 2/3 teaspoon baking soda
* 1/8 cup bacon grease. This is another big key to the flavor. In a pinch you can use other types of cooking oil, but bacon is my favorite.

You also need some type of cooking oil to deep fry these in. I usually use Crisco oil although peanut oil and some of the lower fat oils work well too.

Mix all of the dry ingredients in a bowl. Add your eggs, oil, and buttermilk. Stir it all up until the flavors are thoroughly blended.

Turn your cooker on medium-high heat. When it's hot you can drop your hush puppies in using a table spoon. Allow them to brown on all sides. They should begin floating when done, but if they
don't, don't overcook them.

Serve as a side dish with just about any meal. I loved eating them with fried catfish or fresh chopped or pulled pork barbecue.

[Honeylioness]

Wheat Berries


Wheat berries are whole wheat kernels which have had their husks removed. Like other whole grains, they provide a great deal of valuable nutrition including vitamins, minerals, and fiber, and they are often touted as a good inclusion in a healthy diet. Health food stores and some supermarkets carry wheat berries in a variety of packagings, and sometimes finished food products made with wheat berries such as mixed grain salads are also available at markets.

The wheat berry includes the bran, germ, and endosperm of the wheat kernel. Depending on the wheat cultivar, the kernels can be tannish to red in color, and they are available in soft or hard forms. People use wheat berries in salads, add them to breads for extra texture and fiber, or use them as a starch with meals. Many producers make organic wheat berries available for consumers who prefer to eat organic food products. Because wheat berries contain gluten, they are not safe for people with gluten intolerance.

This food should be stored in a cool, dry place out of the reach of light. When people want to prepare wheat berries, it can help to soak them ahead of time, so that they will cook more quickly. The classic method for cooking wheat berries is to cover them in water, bring the water to the boil, and then allow the water to simmer until it has all been absorbed. The cooked wheat berries can be used in a variety of recipes, or kept in the fridge for use within the next few days.

These whole grains have a chewy texture which will be retained even if they are slightly overcooked, and a nutty flavor. The nutty flavor of whole wheat goes well with a wide variety of other flavors, including various cheeses, citrus dressings, or simple butter, salt, and pepper. Some people find the flavor a little bit strong or overwhelming, and they may opt to mix the kernels with other grains or to use them in moderation so that they do not overpower a dish.



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BASIC WHEAT BERRIES

1 c. wheat berries
2 1/2 c. water

Combine a saucepan. Cover, bring to boil, lower heat to simmer on lowest setting. Cook until grains are soft. About 1 to 1 1/2 hours. You might have to add water to prevent scorching grain.

Whole wheat berries stay chewier than rice. I substitute them often for almost all the recipes that require rice. Try to remember that wheat berries take longer to cook and need a little more liquid. For more flavor, try cooking the berries in chicken broth or vegetable juices.


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WHEAT BERRY-BROWN RICE PILAF

1 c. wheat berries
1 c. brown rice
5 c. water or chicken broth
2-3 tbsp. butter or oil
Salt and pepper to taste
1 bay leaf
1/2 tsp. thyme
1/2 c. chopped onion
Optional: 1/4 c. each minced fresh mushrooms and celery 1/8 c. finely minced carrots 1/8 c. minced fresh parsley

Wheat berries are available at health food stores.

Bring water or stock to a boil. Add wheat berries and cook for 1 hour. Add brown rice and cook 30 minutes. Melt butter or heat oil in small skillet and saute onion and optional celery. Mushrooms and carrots may also be added at this time. Add vegetables to wheat berry/rice mixture. Add bay leaf and thyme, and the parsley. Salt and pepper to taste. Continue to cook another 30 minutes or until grains are tender. Yield: 5 2/3 cups.


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Wheat Berry Pilaf

May 27, 2010 in Wheat Berry Recipes by Webmaster

This is certainly a colorful and tasty way to serve pilaf. You can even mix it with brown rice if you prefer a two-grain version. Add meat and salad and make it the centerpiece of your meal.
Ingredients:

* 2 c. wheat berries
* 5 c. water or chicken broth
* 3 tbsp. extra virgin olive oil
* Salt and pepper to taste
* 1 bay leaf
* ½ tsp. thyme
* 2 tbsp. chopped parsley
* ½ c. chopped onion
* ¼ c. chopped mushrooms
* ¼ c. chopped red pepper
* ¼ c. chopped celery
* ¼ c. diced carrots

Directions:

Bring water or broth to a boil. Add wheat berries and cook for 1 hour to 1 hour 15 minutes. Sauté onion, celery, mushrooms, pepper and carrots in olive oil. Mix vegetables and wheat berries. Add bay leaf, thyme and parsley. Salt and pepper to taste. Simmer for 30 minutes or until berries are tender.

[Honeylioness]

Bacon/Pork Fried Rice

4 cups cold cooked rice
5 slices of bacon
1 cup ham cut into small cubes (optional)
1-2 cloves of bacon, minced
2 scallions, chopped
2 eggs, lightly beaten
Soy sauce

Diced vegetables: for convenience I use frozen peas and carrots as the carrots are cubed into small pieces. You can also use frozen corn and/or frozen beans. Set them into a strainer and run warm water over them before you start cooking the rice so that they are thawed before you add them to the dish.

• In a large skillet cook the bacon until very crispy, move to paper towels to drain.
  
• On medium heat lightly sauté the minced garlic and scallions.
  
• Add the rice and toss to coat it with the bacon drippings. Add oil as needed if the mix looks to dry. Stir the rice frequently to be sure it is all coated and has a chance to “toast”. This should take 5-10 minutes depending on your pan and stove.
  
• Add the soy sauce a little at a time and stir the rice well to coat. Continue until the rice is lightly coated. You can add more to taste if desired.
  
• Add the vegetables, crumble the reserved bacon and add it and the ham if desired. Stir occasionally to warm all the ingredients.
  
• With the heat turned up a bit pour the beaten eggs over the entire mix and stir to “scramble” them. Serve.

This keeps well for several days in the refrigerator for lunches the next day.

[Honeylioness]

Lentils



Lentil Salad Recipe

Lentils are cooked with onion, garlic, carrots, and celery. The lentils are then cooled and tossed with a lemon French dressing. May be served with hot or cold roast meats or ham. Plan ahead to refrigerate for 2 hours before serving to allow flavors to blend.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

* 3 cups lentils
* Water
* 1 large onion stuck with 2 cloves
* 2 garlic cloves, peeled
* 1 medium carrot, cut into 2 pieces
* 1 celery stalk, cut into 2 pieces
* 2 bay leaves
* 6 green onions, white and green parts, thinly sliced
* Salt
* Freshly ground pepper
* Tomato wedges
* 1/4 cup minced parsley
* .
* Lemon French Dressing:
* 1/3 cup olive oil
* 3 Tablespoons fresh lemon juice (or to taste)
* 1 mashed garlic clove
* 1/4 teaspoon dried thyme
* Salt and pepper to taste

Preparation:
Put the lentils into a large saucepan. Add water to cover plus 3 inches. Bring to the boiling point and lower heat to very low. Add the onion, garlic, carrot, celery, and bay leaves. Simmer covered for about 30 minutes or until the lentils are tender but not mushy; they must retain their shape.

Drain the lentils and remove the vegetables. Turn the lentils into a bowl while they are still hot. Add the scallions and the French dressing. Mix well. Taste and season with salt and pepper.

Cool the lentils, then cover the bowl and refrigerate for 2 hours to blend the flavors.

At serving time, drain off any excess dressing. Turn into a flat serving dish, garnish with the tomato wedges and sprinkle with the parsley.

Note: Any lentil dish should be well seasoned. Serve with hot or cold roast meats or ham.

Lemon French Dressing:
Combine olive oil, lemon juice, garlic, thyme, salt, and pepper. Stir and mix well before using.

Yield: 4 to 6 servings



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Lentils and Rice[/u]

Ingredients (use vegan versions):

1 1/2 cup green lentils
8 cups cold water
two or three medium-sized yellow onions
1/4-1/2 cup olive oil
1 cup long-grain white rice (brown can be used, but it will significantly increase the cooking time, and more water may be necessary)
salt & pepper to taste

Directions:

Pick over lentils to make sure there's no stones. In a large, preferably enamel coated pot, bring the lentils and water to a boil. Once the boiling starts, set a timer for an hour and lower the heat to medium.

While the lentils are coming to a boil, chop the onions (not too finely) and place in a frying pan with the oil. Start with 1/4 cup. There should be excess oil, but the onions shouldn't be FLOATING. Once you set the timer on the lentils, turn the onions onto medium-low heat. Add a generous amount of salt and pepper, at LEAST a teaspoon of salt. Stir occasionally. Let it cook for the entire hour, you want the onions to be caramelized and somewhat browned!

When there's 10 or 15 minutes left on the lentils, add the rice to the onions. Stir well to ensure ALL the rice gets coated with oil. By the time the 10 or so minutes are up, the rice should be opaque, and there should still be a little spare oil in the pan.

Once the hour is up, add the rice/onion mixture to the lentils. Do NOT drain! Mix well, adjust seasonings. Cover and cook on low for 20-25 minutes. Be sure to stir it once in awhile, scraping the bottom of the pot, as it WILL stick. It will end up rather thick, and smells lovely! Eat up. Wink

I got this recipe from a friend who got it from another friend, etc. It is actually pretty simple, and the timing works well. Even though there isn't much in there ingredient-wise, it is SO GOOD! This is a popular dish and even my meat-eating friends love it. Smiley

Serves: 12

Preparation time: 1 1/2-2 hours

[Honeylioness]

Shared with my from Theda / Rianna

Green Beans with New Potatoes[/u]


2 pounds green beans, snapped and washed 8 small new potatoes, washed and cut in half 2 tablespoons vegetable oil 4 cubes beef bouillon 1 teaspoon sugar 1 teaspoon ground black pepper Directions In a large saucepan, combine all ingredients. Add enough water to cover. Bring to a boil over high heat on stove top. Reduce heat to low; cover with lid. Simmer for approximately 45 minutes until vegetables are tender

[Honeylioness]

Creamy Garlic Dip

"Creamy Garlic Dip is great with pretzels, chips, crackers and veggies. It tastes best when chilled overnight. Adjust the spices to taste. The recipe may be doubled."


Original Recipe Yield 1 cup


Ingredients

* 3/4 cup sour cream

* 1/4 cup mayonnaise

* 1/2 tablespoon garlic powder

* 1/2 teaspoon crushed red pepper

* 1/2 tablespoon dried parsley


Directions

1. In a medium bowl, mix together sour cream, mayonnaise, garlic powder, crushed red pepper and dried parsley. Serve immediately or refrigerate overnight for full flavor.

[Honeylioness]

Roasted Acorn Squash


Original Recipe Yield 4 servings

Ingredients

* 2 medium acorn squash
* 3 tablespoons butter
* 2 onions, thinly sliced
* 3 cloves garlic, minced
* 1 teaspoon ground coriander seed
* 1/2 teaspoon freshly grated nutmeg
* 1/2 teaspoon salt
* freshly ground black pepper

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
3. In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
4. Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.

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Acorn Squash


Ingredients

* 1 medium acorn squash, halved and seeded
* 1 tablespoon butter
* 2 tablespoons brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.


**There is a faster method:

Cut it in half and seed it.
Microwave on high for 5 minutes.
Put about a tablespoon of butter in each have and spread it around on the top edges and inside.
Lightly sprinkle nutmeg all over and then about twice as much cinnamon.
Follow it up with brown sugar (1-2T each half depending on how sweet you like it) and bake at 350 for about 20 minutes.
Feel free to turn the oven off and keep the squash in there until the rest of your meal is done. You just can't miss with squash this way!


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Cheesy Acorn Squash


Original Recipe Yield 2 servings

Ingredients

* 1 acorn squash, halved and seeded
* 3 tablespoons butter
* 1 cup diced celery
* 1 cup finely chopped onion
* 1 cup fresh mushrooms, sliced
* 1/8 teaspoon salt
* 1 pinch ground black pepper
* 1 teaspoon chopped parsley
* 1/2 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender.
3. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover.
4. Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.

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Autumn Acorn Squash


Original Recipe Yield 4 servings

Ingredients

* 2 medium acorn squash
* 1/2 pound ground turkey
* 1 egg
* 1/2 cup cooked wild rice
* 1/2 cup chopped, peeled tart apple
* 1/2 cup chopped fresh or frozen cranberries
* 1/4 cup chopped celery
* 1/2 teaspoon salt
* 1/2 teaspoon dried parsley flakes
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground cardamom

Directions

1. Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an un-greased 13-in. x 9-in. x 2-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.

[Honeylioness]

Creamy Polenta with Butternut Squash



Serves 4 (or 6-8 as a side)


Ingredients

* 2 cups chicken or vegetable stock
* 1 cup whole or reduced fat milk
* 1 cup quick-cooking polenta (corn meal)
* 1 box frozen butternut squash, defrosted
* 2 teaspoons honey (eyeball it)
* A dash of freshly grated nutmeg
* 4-5 sprigs thyme, leaves removed and chopped
* 1/4-1/2 cup grated Parmigiano Reggiano cheese (about 1-2 handfuls)
* Salt and freshly ground black pepper


Preparation

Heat a medium size sauce pot over medium-high heat with the stock and milk. Bring the liquids to a simmer and stir in the polenta, whisking constantly so it doesn't clump.

Add the butternut squash to the polenta and cook, stirring frequently, until the polenta has thickened, about 1 minute.

Remove from the heat and stir in the honey, nutmeg, thyme and cheese. Season with salt and freshly ground black pepper and serve immediately.

[Honeylioness]

JAPANESE CABBAGE NOODLE SALAD



1 medium green cabbage, shredded (of sliced finely)
1 green onion, sliced
2 pkgs. chicken flavor Ramen noodles, break up but DO NOT COOK
4 tsp. sesame seeds
4 tbsp. sliced almonds (optional)
i cup red grapes, cut in half


Dressing - Combine:

1 tbsp. sesame oil
1/2 c. salad oil
4 tsp. sugar
6 tbsp. white vinegar or rice wine vinegar
1/4 tsp. salt
1 tsp. black pepper



Assemble all the salad ingredients in a large bowl. Pour the dressing over it all and toss well. Refrigerate overnight.


As an option you can add cut pieces of white chicken meat for a luncheon entree.

[Honeylioness]

Cooler Corn





Am I the only person who hasn't heard of "cooler corn"?

As an obsessive food nerd, you'd expect that I would have at least heard of it, but over the weekend I was blind-sided by the simple genius of this method for cooking loads of corn on the cob perfectly.

I was hepped to it while visiting my family in Maine . Short story: We like corn on the cob. And with eight adults at the table, that means a couple of dozen ears. We would have used the lobster pot to cook them all, but the lobster pot was busy steaming lobster.
Then my sister, a capable Maine cook with years of camping experience, says "let's do cooler corn!" Before I can ask "what the hell is cooler corn?" a Coleman cooler appears from the garage, is wiped clean, then filled with the shucked ears. Next, two kettles-full of boiling water are poured over the corn and the top closed.

Then nothing.

When we sat down to dinner 30 minutes later and opened it, the corn was perfectly cooked. My mind was blown. And I'm told that the corn will remain at the perfect level of doneness for a couple of hours.

Turns out, Cooler Corn is pretty well known among the outdoorsy set. But for those of us who avoid tents as much as possible, it's perfect for large barbecues and way less of mess than grilling. In fact, I may even buy another cooler just so I'm ready for next summer. Now that I'm in the know.

[Honeylioness]

Spinach Topped Tomatoes

1 10 ounce package chopped spinach
2 chicken bouillon cubes
Salt
3 large tomatoes halved
1 cup soft bread crumbs
½ cup grated Parmesan cheese
½ cup chopped onion
½ cup melted butter1 egg slightly beaten
1 clove minced garlic
¼ teaspoon pepper
Shredded Parmesan cheese

Cook spinach with bouillon, drain and press out liquid. Lightly salt tomato halves and place cut side down on a paper towel to drain.
In bowl, combine spinach, bread crumbs, Parmesan, onion, butter, egg and garlic.

Place tomatoes, cut side up in shallow baking dish. Cover with spinach mixture, sprinkle with shredded Parmesan.

Bake at 350 for about 15 minutes.

[Honeylioness]

Raspberry Pear Salad with Glazed Walnuts Recipe


Ingredients

2 tablespoons honey
1/4 teaspoon sugar
1/2 cup walnut halves
2 packages (5 ounces each) spring mix salad greens
3 medium pears, peeled and sliced
1/2 cup fresh raspberries
2 ounces Cambozola cheese, cubed

VINAIGRETTE:

1/4 cup olive oil
3 tablespoons raspberry vinaigrette
1 shallot, minced
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a small heavy skillet over low heat, stir honey and sugar until sugar is melted; add walnuts. Transfer to a foil-lined baking sheet. Bake at 350° for 8-10 minutes or until nuts are toasted. Spread on foil to cool

In a large bowl, combine the salad greens, pears, raspberries, cheese and walnuts. In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Serve immediately. Yield: 12 servings.

Editor's Note: You may substitute Brie and/or blue cheese for the Cambozola cheese. To Make Ahead: Prepare the glazed walnuts a few days before. Store in an airtight container.

[Honeylioness]

Bacon Cheese Potatoes (Slow Cooked)

*** If you would like to make these in the oven -- 400 degrees for an hour in a 9 x 13 baking dish, covered***

Ingredients

1/4 pound bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
1/2 pound cheddar cheese, thinly sliced
salt and pepper
butter
Green Onions (optional)

Instructions

1. Line crockpot with foil, leaving enough to cover the potatoes when finished.

2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter.

3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.

4. Cover with remaining foil.

5. Cover and cook on low for 10-12 hours.

Notes

Make this recipe bigger if you are expecting company. Great to serve for a brunch!

[Honeylioness]

Crab & cream cheese snacks

Tasty appetizer to treat your friends! Be sure to share to keep it i...n your virtual recipe file!


1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.