If we care about each other as much as we pretend to, it
would be a kindness to report in when our patterns are
going to be substantially deviated from.
Agreed. I don't post every day, only when I think I have something
worth saying -- but do make an effort if I have not posted for a while.
It's a small enough place now, and we're mostly
of an age, plus some of the young 'uns have their
own health and safety issues.
They seemed (especially Burt) hale and hearty for
mid- to late 80s.
Burt pops up on facebook every now and then. I rarely post there, but
he made a comment on a post I put onto your facebook page. Guess you
need to go take a look at it, hint hint.
Poop. Not while I'm in Europe, but maybe in a week.
Title: Hot Crab Bread
7 1/2 oz Crabmeat; drained and flaked
1/3 c Mayonnaise
1/3 c Sour cream
1/4 lb Cheese, Swiss; sliced
Not to mention the cannedness of the crab, that's a
ratio of 5:6 seafood to eggs'n'dairy, which is somewhat
unfavorable.
SOURCE: Southern Living Magazine, April 1974. From: Nancy Coleman
Ah.
02-12-95. Burt Ford U/l to TDT and NCE 4/99.
From: Burton Ford Date: 04-16-99
Cooking
Ah, though the following has a more agreeable
percentage and also a less problematic dairy product.
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Title: Lemon-Coated Fillets
Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm
Yield: 4 servings
1/4 c Butter (or marg.)
2 ts Lemon juice
16 oz Fish fillets; thawed
Salt; to taste
Pepper; to taste
3/4 c Breadcrumbs, seasoned dry
Paprika
Lemon slices; opt.
Parsley sprigs, fresh; opt.
Place butter in a 1-cup glass measure. Microwave at HIGH for 30
seconds or until butter is melted. Stir in lemon juice.
Sprinkle fillets with salt and pepper; brush both sides of each with
butter mixture. Gently dredge fillets in breadcrumbs, and sprinkle
with paprika. Arrange fillets in a 12x8x2" baking dish with thicker
portions to outside (thinner portions may overlap if necessary).
Cover with waxed paper.
Microwave at HIGh for 3 to 5 minutes or until fish flakes easily when
tested with a fork, giving dish one half-turn during cooking. Garnish
with lemon slices and parsley, if desired.
SOURCE: Southern Living Magaizne, March 1980. Typos by Nancy Coleman.
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