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“My Favorite Maryland Recipes” by Mrs. J. Millard Tawes Part 3

In the previous two installments of “My Favorite Maryland Recipes” I have spoken about Avalynne Tawes wish to spread the word of the diversity and plenty of Maryland’s foods and dishes.  Well, at the New York World’s Fair in 1964 the Maryland pavilion featured Avalynne’s recipe of a crab cake sandwich called a “Crab Burger” and it was a huge success.  Mrs. Tawes desire to spread the word about Maryland’s food was finally being realized and no one could have been happier or prouder.

“The glory of Maryland food is that it contains an extraordinary number of flavors that are exquisite and individual-oysters, crabs, terrapin, clams, poultry, hot breads, game and fish.

“I am offering here, in this book, recipes which surely will bring you much joy in good eating”

Mrs. Tawes succeeded in her greatest goal but I would be remiss if you came away thinking that this was Avalynne’s only goal or success.  Aside from her culinary interests she shared a deep concern over land conservation with her husband and during his tenure Governor Tawes made Assateague Island a National Park.  In 1965 Mrs. Tawes also started a six acre garden, named in her honor, at the Tawes State Office Building in Annapolis, Maryland.  The garden is designed and meant to spotlight the many diverse types of topography and natural environments in the state of Maryland and is still being enjoyed today by visitors to the state capitol.

Upon retirement, the Tawes family moved back to their family home in Crisfield where Mr. Tawes passed away in 1979 and Mrs. Tawes, who lived to be 90 years old, passed away in 1989.  The Tawes family accomplished a great many things for the people of Maryland but I am most grateful to Avalynne Tawes for documenting, and being a proponent of, the wonderful cuisine we just call home cooking in the state of Maryland.

Eastern Shore Crab Salad

Serves 6

1 pound can of jumbo lump crab meat

1 cup finely chopped celery

2 Tbl chopped sweet red or green peppers

Salad Dressing:

1/8 tsp paprika

1/2 tsp salt

3 Tbl catsup

juice of 1/2 lemon

1/2 tsp prepared mustard

1 1/2 Tbl sugar

Remove all shell from crab meat, leaving lumps of the same size as much as possible.  Place in bowl with celery and sweet pepper. In another bowl mix all the other ingredients to form the salad dressing mixture. Then mix the dressing with the crab meat being careful to keep the lumps of crab meat whole. Refrigerate until ready to use.

Garnish suggestions for this salad: sliced hard-boiled eggs or tomato wedges.  Or serve the salad in a hollowed-out ripe tomato.

Maryland Corn Fritters

Serves 6

2 cups corn, fresh or canned

1 tsp salt

1/8 tsp pepper

1 egg, well beaten

1 tsp melted butter

1/2 cup milk

2 cups flour

1 tsp baking soda

Fat for frying

Chop corn very fine and add salt, pepper, egg, butter, milk, flour and baking soda.  Mix well.  Fry in hot deep fat, using 1 Tbl of batter for each fritter.  Serve with strips of fried bacon, or with brandy sauce.


Brandy Sauce

Makes 4 generous servings

2 cups water

1/4 stick butter

4 Tbl sugar

1/8 tsp salt

1 Tbl cornstarch

1 tsp vanilla

4 Tbl brandy, rum or sherry

Heat water and butter, add sugar and salt.  Dissolve cornstarch in ¼ cup cold water, then stir into hot mixture and let come to a boil and thicken.  Add vanilla, cook 5 minutes.  Remove from heat and add brandy.  Serve warm

Lady Baltimore cake

Makes 3 layers

1 cup butter

2 cups sugar

1 cup milk

3 1/2 cups flour

1 tsp vanilla

2 tsp baking powder

6 stiffly beaten egg whites

Cream butter and sugar.  Add milk, flour, vanilla and baking powder, then fold in the beaten egg whites. Bake in 3 layers 20 to 25 minutes at 400 degrees. Let cool.

2 stiffly beaten egg whites

1 1/2 cups powdered sugar

1 cup chopped raisins (soaked 10 minutes in hot water)

1 cup chopped nuts

3/4 cup sliced maraschino cherries

Beat 2 egg whites very stiff.  Add very gradually the powdered sugar, 1 Tbl at a time.  Add the raisins, nuts and maraschino cherries.  Spread this filling between the layers.  Assemble layers then cover with 7 minute icing.


 7 Minute Icing

2 egg whites

¼ cup brown sugar

1 1/4 cups white sugar

5 Tbl water

Mix well in top of double boiler over boiling water.  Heat and beat for 7 minutes with electric beater.  Spread over cake.

Hardcore Foodie
Hardcore Foodiehttps://www.oceancity.com
The Hardcore Foodie has been in and around the restaurant business for over 40 years. Starting out as a busboy during his teen years he attended Johnson and Wales and graduated with a degree in Hospitality/Hotel/Restaurant Management. Following graduation he worked for Sheraton, Hilton and Marriott properties on the east coast. Later in his career he managed well known, high end, freestanding Italian and French restaurants in Washington DC, Atlanta Ga., Scottsdale Az. and San Diego Ca. Upon returning to DC he worked for Marriott Food Services as GM of both the House of Representatives and Senate Capitol Building operations for 5 years. The Hardcore Foodie has lived in Ocean City, Md. for 12 years but still keeps active in the food industry through consulting, writing and constant research.

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