DELICIOUS CRAB CAKES (and I quote)
1 (16oz) cup Chicken of the Sea Crab Meat
With good crab, maybe 1/4 c and cut down on the
seasonings. With canned, who knows what it would
take to make them wonderful. Alcohol, probably.
Do you mean alcohol into the recipe, or into the cook, or into everyone?
Preferably all of the above, but I meant in the dish.
BTW, you recall the BBQ place we went to with you a while back called
Urban BBQ? The one we went to has morphed into a Mexican sort of place.
I went to a couple with my brother, who showed rather
eccentric tastes, favoring chicken wings. They were not
particularly interesting, and the offerings as a whole
were not actually as good as at the one you took me to.
The mother store on 108 heading towards the Olney Ale house is still a
BBQ place, but with a different name displayed on a cloth banner over
the old name. I think it was Smokehouse BBQ. The Urban BBQ towards
One could of course try it and savor (or not) any
differences.
Olney had always looked well populated with a full parking lot, so I can
only speculate what happened. My best guess is that they put too much
money into too many satilite places and went belly up financially. Or
as one might say -- their eyes were bigger than their prospects for expansion.
These things happen. I just looked up the
company's Web presence, and it appears healthy
enough, so who can figure out what is happening.
Title: Highland Beef Balls
1 lb Ground beef
2 oz Suet
1 ts Freshly ground pepper
1 ts Mixed spice
1 ts Salt
1/2 ts Sugar
1/2 ts Ginger
1/4 ts Ground cloves
Recipe By : Scottish Regional Recipes
From: Ian Hoare Date: 03-06-97
Looks reasonable, but I'd be leery of the
cloves.
---------- Recipe via Meal-Master (tm) v8.00
Title: Mincemeat Plum Pudding
Categories: Cakes
Yield: 8 servings
1 1/2 c Bottled mincemeat 1 1/2 c All-purpose flour
1/2 c Packed brown sugar 1 1/2 ts Baking powder
1/3 c Butter 1/2 ts Baking soda
1/2 c Orange juice 1/2 ts Cinnamon
1 ts Finely grated orange rind 2 Eggs, lightly beaten
2 tb Dark rum or brandy 3/4 c Chopped walnuts or
almonds
In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar,
butter, orange juice, rind and rum. Microwave at high for 3 minutes or
until butter is melted and mixture is hot, stirring once. In another
bowl,
sift together the flour, baking powder, soda and cinnamon. Pour the
mincemeat mixture over the dry ingredients along with beaten eggs and
nuts;
stir until batter is well combined. Lightly grease a 2-quart ring mold or
souffle dish and line the bottom with parchment paper, grease the paper.
If
using souffle dish, invert a greased glass in the centre of dish. Spoon
batter evenly into prepared dish. Place an inverted dinner plate in the
bottom of microwave and set the dish on the plate. Microwave at medium
for
10 minutes. Rotate dish and microwave at high for 2 - 4 minutes more or
until top is no longer moist. Let stand on counter top for 15 minutes.
Run
a knife around the outside of dish. Invert on to a serving plate and let
cool completely. To serve, reheat pudding, uncovered at medium for 4 - 6
minutes or until warm. Accompany with Rum Eggnog Sauce. Serves 8. From
The
Gazette 90/12/19.
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