Prospect Hill Plantation Inn
Ingredients
1 lb. crab (picked)
2 eggs
1/2 C. pureed squash (cooked)
3 scallions (chopped)
1/2 C. cracker crumbs
1 T. Old Bay Seasoning
1 T. lemon juice 7 sheets phyllo dough
G round pecans
Shredded Parmesan cheese
Pam cooking spray

Directions
Combine crab, eggs, squash, scallions, cracker crumbs, Old Bay seasoning and lemon juice. Set aside. Separate first sheet of phyllo and lightly spray or butter. Sprinkle with Parmesan and cover with second sheet of phyllo. Spray and sprinkle with nuts. Alternate cheese and nuts for remaining sheets. Mold crab mixture in a row on the long edge facing you. Roll all seven sheets to form a tube around crab. Transfer to pre-greased pan. Bake at 350° until golden brown. Cut into 1" strudels.

Prospect Hill Plantation Inn
Ingredients
Dough:
1 3 oz. package cream cheese
1 C. all-purpose flour
1/4 t. salt
1/4 lb. butter
2 T. sugar

Filling:
1/2 C. honey
1/2 t. ground cinnamon
1/3 C. pecans, finely chopped (walnuts may also be used)
Topping:
1/4 C. apricot syrup -- Apricot preserves pressed through a sieve
Light Cream -- to brush over each completed cookie before baking

Directions
Cut the cream cheese and butter into the flour. Add the sugar and salt and blend well. Roll into ball and refrigerate for approximately 2 hours or overnight. Separate into two equal portions; keep one portion refrigerated until ready to use. On a lightly floured surface, roll other half into 1/8" thickness. Cut into 2" squares and place 1/2 t. filling in center of each square. Beginning at one corner, fold corner to center of square; next, taking opposite corner, fold and slightly overlap first corner. Place on ungreased cookie sheet and brush with cream. Bake in 425 degree oven for 10 minutes, or until lightly brown -- do not over bake. Remove from oven and drizzle apricot syrup in crisscross pattern over each cookie Yields 2 dozen

Prospect Hill Plantation Inn
Ingredients
2 pork tenderloins (trimmed)
Salt and pepper
1 T. butter

Directions
Heat a cast iron skillet to smoking point and coat bottom with butter. Add tenderloins, seasoning with salt and pepper to taste. Cook until brown on all sides. Remove. On a baking pan, continue cooking tenderloins in 400 degree oven for 10-15 minutes, or until firm. When cooked, move tenderloins to carving board and cut into 1 inch think medallions (slices). Serve with a liberal amount of roasted shallot and mushroom sauce.

Prospect Hill Plantation Inn
Ingredients
2 lbs. fresh sorrel
2T. butter
1 medium yellow onion
5 ribs of celery (diced)
4 C. chicken consommé
2 C. water

Directions
In medium skillet, melt butter and sauté onions and celery over low heat until tender. Add sorrel, chicken consommeé and water. Bring to boil and cook for 10 to 15 minutes. Strain, reserving stock. Purée sorrel, celery and onions, adding stock until smooth. Add to remaining stock. Garnish with crême fraîche.
Crême Fraîche: Mix 1 cup heavy cream with 1 cup sour cream until well blended. Cover well and let stand at room temperature overnight.