Towanda's Treats

Made these for the first time last night...had Jared Wineberg over for dinner! Our first house guest since we've been married. Besides Earl the furnace man who came to fix our heat yesterday but couldn't figure it out. And then there was Marco this morning...hopefully nobody else knocks on my door!


Chicken Cakes With Remoulade Sauce

The cakes make terrific appetizers, simply halve the amount of mixture and form into 18 patties.

2 Tbls butter or margarine
1/2 medium size red bell pepper, diced
4 green onions, thinkly sliced (you can make this optional)
1 garlic clove, pressed
3 cups chopped cooked chicken
1 cup soft breadcrumbs
1 large egg, lightly beaten
2 Tbls mayonnaise
1 Tbls Creole mustard
2 tsp Creole seasoning
1/4 Cup vegetable oil
Remoulade Sauce

MELT butter in large skillet over medium heat. Add bell pepper, green onions and garlic, and saute' 3 to 4 minutes or until vegetables are tender.
STIR together bell pepper mixture, chicken and next 5 ingredients. Shape mixture into 8 patties.
FRY 4 patties in 2 Tbls. hot oil in a large skillet over medium heat 3 minutes on ech side or until golden brown. Drain on paper tgowels. Repeat procedure with remaining 2 Tbls. oil and patties. Serve immediately with Remoulade Sauce. Yield: 4 servings. Prep 15 minutes. Cook: 12 minutes.

Remoulade Sauce:
1 Cup mayonnaise
3 green onions, sliced
2 Tbls. Creole mustard
2 garlic cloves, pressed
1 Tbls. chopped fresh parsley
1/4 tsp. ground red pepper
Garnish: sliced green onions.
STIR together first 6 ingredients until well blended. Garnish, if desired. Yield: about 1 1/4 cups.
Prep: 5 min.