I've taken the rest of the pepper and sauteed it
in oil for some leftover rice, and Swisher and
Lilli are coughing. ...

I understand. Gail is running the dehydrator as we type making a supply
of rooster nuts. The kitchen is full of the fumes of sriracha.

Speaking of which. This was fumes from half a
jalapeno, and even with the porch door open, the
skillet lid closed, and the range hood fan on, I
kept hearing noises of distress from the living
room. The peppers ended up cooked a little less
than I would have preferred and were very sharp.
I didn't call it a trick pepper for nothing.

Title: Crab Meat Bacon Rolls

Hum.

1/4 c Tomato juice
1 Egg, well beaten
1 c Crab meat, drain and flake
1/2 c Fine dry bread crumbs
1 tb Chopped parsley
1 tb Lemon juice
1/4 ts Salt
1/4 ts Worcestershire sauce
ds Pepper
9 sl Bacon, cut in half

I think that's a generous amount of tomato juice,
but Dave's of Italian origin, isn't he. The rest
looks okay - I'd likely cut out the salt and
blanch the bacon beforehand.

Mix tomato juice and egg. Add crab, crumbs, parsley, lemon juice and
seasonings; mix throughly. Roll into 18 fingers, about 2 inches long.
Wrap each roll with 1/2 slice of bacon, fasten with a toothpick.
Broil 5 inches from heat about 10 minutes, turning often to brown
evenly.
From: Dave Sacerdote Date: 02-04-97

Title: Maryanne's Bread and Butter Pickles
Categories: Pickle, Canning
Yield: 1 Batch

4 qt Medium cucumbers; sliced but unpared
6 md Onions; sliced
2 lg Green peppers; sliced in rings
3 cl Garlic
1/3 c Pickling salt; or kosher salt
5 c Sugar
3 c Cider vinegar
1 1/2 ts Turmeric
1 1/2 ts Celery seed
2 tb Mustard seed

Toss together cucumber, onion, green pepper, and garlic. Add salt;
cover with cracked ice
and mix thoroughly. Allow to stand for at least three hours.

Drain vegetable mixture well and set aside. In a large kettle, combine
the remaining ingredients. Stir in the vegetables and bring them to
a boil in the brine.

Fill hot jars to within half an inch from the top; adjust lides.
Process in boiling water bath for five minutes (begin timing when the
water returns to boiling) Makes about 8 pints.

Notes: This is Maryanne's original recipe. We usually add another
pepper or two, both for flavor and because the onions, peppers, and
garlic are almost as popular as the
cucumbers once they've been pickled.

If you have the tool and the time, consider slicing the cucumbers with
a zig-zag knife,
to make "ridged" pickle chips. It's the soak in the supercooled ice
that makes these
pickles crispier even after they're cooked, and the increased surface
area that the
crinkle-cutter makes gives them an extra snap.

Recipe by Maryanne Sacerdote MM format by Dave Sacerdote
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