Well I have been here just in the dark so to speak. I have been having trouble with getting messages out, but hope I have fixed it.

I hope so.

As for those recipes I do not eat food contaminated with hot peppers as
I am actually allergic to them. If I eat them I need an EPIE PEN right quick.

Do you have issues with regular bell peppers
as well? You may have to be careful, because
some of them have traces of capsaicin - in fact,
early editions of the Joy of Cooking warned you
to be careful of the seeds and inside membranes,
which often had substantial heat.

Thanks for the background info on them, one of my friends sent them to
me in an e-Mail so I was trying my latest fix on the software so sent
them to see if they would go out.

They're interesting for discussion purposes
anyhow. Thanks for them, even though I may
have to wash my eyes out after reading them.

Here's one that is only slightly outlandish
- you could substitute any flavory protein
source for the mole crabs.

Mole crab chowder
categories: forage, shellfish, soup
servings: 4

1 lb live mole crabs (more as available)
2 c water
2 to 3 red onions, chopped
1 Tb vegetable oil
1 Tb butter
1/2 ts parsley, minced
2 c water (more as needed)
1 c noodles, rice, or potatoes, raw
flour or toasted wheat flour

Steam the crabs in a covered pan with 2 c water
until they are tender, about 20 min. Remove
from the stove and, with the crabs still in
the broth, mash thoroughly with a potato
masher. Strain through cheesecloth, retaining
the broth and discarding the crabs. Next, fry
the onions to a golden color in the oil and
butter, and mix with the broth in a saucepan.
Add the parsley. Heat the broth and add either
the noodles, rice, or potatoes. Remember to add
sufficient water to cook the quantity of
ingredient you add. The broth and chowder
may also be thickened.

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