• 509 crab

    From MICHAEL LOO@1:123/140 to DALE SHIPP on Sunday, June 09, 2019 21:04:04
    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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