Pot de Creme contributed by Susannah M

3/4 cup of milk heated just to boiling

Place in blender or processor:
1 c choc chips
1 egg
2 T sugar
1 t vanilla
pinch of salt

Pour in the hot milk

Blend at low speed for 1 minute

Pour into 4-6 3 oz cups

let chill in the fridge for an hour

Scallops with Edamame contributed by Dana M

Cook 16 oz bag edamame

Salad:
1/2 cup edamame
1/2 red bell pepper diced
1 T toasted black sesame seed
1 T lime juice
1/2 t chili powder
1/4 t salt
1/4 t pepper


Puree:
2 1/2 edamame
1/4 c lime juice
1/3 c water
2 T mint
1 T garlic
1/4 t salt
1/2 t pepper

Process in food processor

Scallops:
12 scallops
1 t salt
1/2 tpepper
1 T olive oil

Sprinkle scallops with salt and pepper.  Heat oil and cook the scallops 1-2 min/side, serve on puree and top with salad.

Hush Puppes contributed by Dana M

1 1/4 c cornmeal
1/4 c flour
2 t sugar
3/4 t baking powder
1/3 t baking osad
1 t salt
1 egg
1/4 c water
1/2c buttermilk

Blend dry ingredients; add onion, egg, water, milk to moistened.  Let sit 5 minutes.  Drop round tsp into 375 degree oil.  Fry 1 1/2 - 2 minutes (turn once) til golden brown.  Drain on paper towel.

Black Bean Pie contributed by Dana M

Ingredients:
Black Beans, 2 cans
Onion
Bell Pepper (or other veggies like carrots and squash and corn)
Cayenne
Honey
Cumin/chili powder/taco seasoning
Salt
Pepper
Oregano
Bourbon (I don't usually do this because the kids taste it and don't care for it)
EVOO
Pie crust
shredded cheddar cheese

Preheat oven to 325

Heat 1 tbsp EVOO
Sautee one diced onion
Add veggies as onion starts to turn golden
Sautee until the veggies have softened (especially if using roots, etc)
Add drained black beans
1 tsp oregano
1 tsp chili powder
pinch of cayenne
salt, black pepper to taste
1/4 cup of honey
1/4 bourbon

let the bourbon cook off a bit

place pie crust in pie dish
cover bottom with cheese
pour the beans on top
cover again with cheese

Cook till cheese looks melted and browned a bit