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Garlic Crabs

---- Original Message ----- 
  From: psalerno
  To: phaedrus 
  Sent: Thursday, May 17, 2001 9:01 PM
  Subject: garlic crabs

  can you find a recipe for garlic crabs like they serve in the 
  restaurants thanks


Sure can. See below. There are many different varieties of crab dishes called "garlic crabs". Hope one of these suits.


  Oven Baked Garlic Crabs (Cajun)

  Prep Time: 1 Hour  Serves: 4-6 


  This crab recipe calls for forty cloves of garlic. Once the cloves 
  have been sauteed in the butter sauce and baked with the crabs, 
  they become quite sweet and perfect for spreading on French bread 
  along with the butter, dipped from the baking pan. 


  1 dozen hardshell crabs, cleaned 
  1/4 cup chopped green onions 
  1 pound melted butter 
  1/4 cup chopped parsley 
  1 cup olive oil 
  2 bay leaves 
  40 cloves of garlic  
  Worcestershire sauce to taste 
  1/4 cup chopped onions 
  Louisiana Gold Pepper Sauce to taste 
  1/4 cup chopped celery  
  salt & cracked black pepper to taste 
  1/4 cup chopped red bell pepper  
  French bread for dipping 


  Preheat oven to 400 degrees F. In a large saute pan melt butter 
  over medium high heat. Add olive oil to the butter as this will 
  help flavor the crabs and keep the butter from burning. Add garlic, 
  onions, celery, bell pepper, green onions, parsley and bay leaves. 
  Stir the mixture constantly to keep the garlic cloves from scorching. 
  This is very important since garlic which is over-browned will take 
  on a bitter taste. Add Worcestershire sauce, Louisiana Gold and season 
  to taste using salt and pepper. Place the crabs in a large casserole 
  dish with one to two inch lip and cover with garlic butter mixture. 
  Bake for 15-20 minutes, remove and serve warm with hot French bread. 
  Baked Crabs with Mashed Garlic (Asian)

  600g Crabs 
  1 Egg 
  40g Onion 
  1 Green Pepper 
  1 Red Chili 
  6 cloves of Garlic

  1 1/2 tablespoons tomato sauce 
  1 tablespoon mashed garlic chili sauce 
  2 teaspoons sugar 
  1/2 cup water 
  1 teaspoon cornflour 
  1/2 teaspoon salt   

  Wash crabs clean. Chop into bite-size pieces. Cut onion, green 
  pepper and red chili into triangular shapes. Mash the garlic. 
  Toss well the egg. Pour in dash of oil in the preheated wok. 
  Put in the mashed garlic then Saute until fragrant. Put in the 
  crabs then stir-fry. Add red chili, green pepper and onion then 
  stir-fry together. 
  Pour in 1/4 cup of water. Cover for a while. Mix the tomato sauce, 
  mashed garlic chili sauce, salt, cornflour and water well. P
  our in the wok and stir-fry together. 
  Stir in the well-mixed cornflour solution. 
  Put in the egg and stir-fry briefly.  
  Fried Garlic Crabs (Filipino)    

  4 pcs crabs, medium sized 
  1/2 pc ginger 
  1 tablespoon salt 
  1 teaspoon pepper 
  5 cups water 
  2 cloves garlic,chopped 
  2 pcs eggs 
  3 tablespoons corn starch 
  1 tablespoon sesame oil 
  Boil crabs in water, add ginger, salt and pepper. 
  Mix eggs with starch. Add a teaspoon of salt, a tablespoon 
  of sesame oil and 1/2 cup of water. 
  Add garlic into the batter. Once crabs are cooked, chop into halves. 
  Remove gills and replace shells. Dip crabs into batter until coated. 
  Deep fry 2 pieces at a time in 1 cup of peanut oil until batter 
  coating is golden brown. 
  Serves 4 persons. 
  Hobo Farm Garlic Crabs

  24 blue crabs 
  salt and pepper to taste 
  6 cloves garlic, slivered 
  6 tablespoons chopped crystallized ginger 
  4 tablespoons olive oil 
  1 1/2 cups water 
  melted butter for dipping 
 Remove top shells, front plates and bottom flaps of crabs. 
Remove anything that is not white meat. Leave the large claws 
attached to the bodies. Place crabs in a large pot in four layers, 
sprinkling each layer with salt, pepper, garlic slivers, ginger and 
one tablespoon olive oil. Pour in water and cover. Steam for 8 to 10 
minutes or until claws turn red. Serve crabs and broth with melted 
butter for dipping. Serves 4. 

The secret ingredient in this recipe is the crystallized ginger, 
sometimes called candied ginger because the ginger slices have 
been preserved in a sugar-salt mixture. Crystallized ginger can 
be found in Asian markets and many supermarkets. 
  Garlic Crabs for 4-5
  1 dozen crabs, cleaned and separated into right and left halves. Claws cracked. 
  1 lb butter
  1 head garlic, cloves peeled and sliced.
  2 -3 Tbs Old Bay Seafood seasoning (crab boil)

  In a skillet or sauté pan big enough to hold all the crab, 
  melt the butter, add the garlic and 1/2 Old Bay.  
  Let that sit for awhile - maybe 30 min.  
  Add crabs, the rest of the Old Bay, cover and simmer 35 min, 
  stirring occasionally.  
  Serve as is with plenty of napkins and French bread to sop up the butter.

Pork Chops with Oranges

----- Original Message ----- 
  From: Jeannie
  To: phaedrus 
  Sent: Monday, May 21, 2001 3:26 PM
  Subject: Pork Chop Recipe

  Hi again Phaed;

   This time I have lost a recipe for pork chops . In the ingredients 
   there was a naval orange and a blood orange and they were cooked in 
   such a way that when served they looked like flower petals on top of 
   the chops.
  Whichever cooking magazine I got this from and it was last October 
  that I made them, I know there was a picture of those pork chops. I
  do hope it can be found or at least something close.

   Thanks for your help, and all the best.
   Jeannie :)

Hi Jeannie,

I can't locate it, at least not the exact recipe. Below are the two closest one that I could find.


  Sauteed Pork Chops
  Serves 4

  4 Pork Loin Chops, 1" thick 2 Navel Oranges, peeled, sliced 
  1/2 cup Dahliast Exotic Flavor Paste China 
  1/2 cup Cilantro Sprigs or Scallions, Shredded
  2 Tbsp. Peanut Oil 
  1/3 cup Dry Sherry 
  Salt and Pepper 
  1/3 cup Chicken Stock 

  Rub CHINA paste into both sides of pork chops. Chill 1 hour or 
  overnight. In a large skillet, heat oil over moderately high heat. 
  Place chops in skillet, reduce heat to moderate and brown slowly 4 
  to 5 minutes per side. Remove chops from skillet. Pour sherry and 
  chicken stock into skillet and boil rapidly to reduce until almost 
  syrupy. Place orange slices and pork chops back into skillet with 
  reduced liquid and cook to heat. To serve, remove chops to serving 
  platter, top with orange slices and spoon pan juices over chops. 
  Garnish with cilantro or scallions
  Orange - Glazed  Pork  Chops

   Ingredients : 
   4 pork loin chops, thick enough to include 2 rib bones
   4 slices canned pineapple
   4 slices unpeeled naval orange, cut 1/4" thick
   4 slices unpeeled lemon, cut 1/8" thick
   4 slices unpeeled lime, cut 1/8" thick
   3/4 c. honey
   1/2 c. orange juice
   4 maraschino cherries with stems

   Preparation : 
      Brown chops well and place in a baking dish.  Season with salt,
   pepper and MSG.  Add sufficient water to cover bottom of pan 1/4
   inch deep. Cover tightly and bake at 350 degrees for 1 hour.  Remove
   cover. Place a slice of pineapple, orange, lemon and lime on each
   chop.  Combine honey, juice from can of pineapple and orange juice. 
   Pour over chops.  Return to oven and bake uncovered for 30
   additional minutes, basting every 5-10 minutes with glaze.  
   Top with cherry and serve.

World War II Oatmeal Cookies

---- Original Message ----- 
  From: LadyQ 
  To: phaedrus 
  Sent: Tuesday, May 29, 2001 1:51 PM
  Subject: Sub: WWII Oatmeal cookies using chicken fat

  I am inquiring about a recipe for mother.  She said that during WWII, 
  there was a recipe published, she believes in Woman's Day, that called 
  for using chicken fat in making an Oatmeal cookie. She said that this 
  was because so much of the cooking oils were going for uses during WWII.  
  She said that the cookie was very good, and has lost the recipe.  
  Can you help???   Thank you in advance. 

Hi Lady Q,

I don't know if the one below is the same one your mother had, but it's the only oatmeal cookie recipe I could find that used chicken fat.


  Grandma's Oatmeal Cookies

  1 cup whole wheat flour
  2 cups rolled oats
  1 tsp. baking soda
  1/4 tsp. salt
  1 tsp. cinnamon
  1/2 tsp. cloves
  1/2 tsp. nutmeg

  1/2 cup chicken fat 
  (Note: chicken fat was used in a pinch in grandma's day. You can 
   use butter or margarine or 1/2 of each if you wish. Same quantity.)
  1 cup brown sugar, maple sugar**, or honey
  2 eggs
  4 T. milk

  1 cup raisins
  1 cup nuts
  1 cup chocolate chips (optional)

  Combine top seven ingredients and set aside.
  Combine shortening and sugar, then add eggs and milk.
  Add dry ingredients to wet. Stir.
  Add remaining ingredients.
  Drop by spoonfuls*** onto greased cookie sheet.
  Bake in 375-degree oven for 10-12 minutes.
  Remove from oven.

Armadillo Balls

---- Original Message ----- 
  From: S. N. 
  To: phaedrus 
  Sent: Saturday, June 02, 2001 10:20 PM
  Subject: Recipe Needed

  I am looking for a recipe for Armadillo Balls. 
  I believe it is an appetizer.

Hi S.N.

Right you are. See below.


  Armadillo Balls

  Bite-sized balls of sausage and cheese flavored dough hiding a surprise 
  slice of jalapeno pepper. 

    1 pound Cheddar cheese, grated
    1 pound good quality pork sausage (Bob Evans recommended)
    2 cups baking mix (like Bisquick®) (make your own)
    1 jar (10 oz) jalapeno pepper slices
    1 envelope Shake-n-Bake for pork (original)

    Preheat the oven to 325 degrees. In a large bowl mix together the 
cheese and sausage until well blended. You really need to use your 
hands to do this well. Add the baking mix and mix well. 

    Remove about 50 slices of jalapeno pepper from the jar, shake off the 
liquid and set on paper towels to absorb excess liquid. 

    To form each Armadillo Ball, take a chunk of the dough mixture about 
the size of a whole walnut, maybe a little bigger. Pat it into a 
flat patty. Place a slice of jalapeno pepper in it. Fold up the edges 
around the pepper and seal well. Roll into a ball between your hands, 
pressing firmly. 

    After all the balls have been formed, pour the Shake-n-Bake into a 
small bowl. Roll the balls in it and place on a cookie sheet, about 
1 inch apart. 

    Bake at 325 for 20 - 25 minutes, until cooked through and golden brown. 

    Drain on paper towels. These are good served hot, warm or room 

    Yield: about 50 balls. 

    To freeze: Freeze before baking by placing them on a cookie sheet and 
place the cookie sheet in the freezer until the balls are solid. 
Then pour into freezer bags for storage. Bake them frozen (they may 
take an additional 5 minutes). 

Creamed Potatoes

----- Original Message ----- 
  From: Greg 
  To: phaedrus 
  Sent: Sunday, May 27, 2001 8:28 PM

  I am looking for a recipe that my mom used. Its called creamed potatoes. 
  It had potatoes and cream or milk and butter. Could you please help me. 
  My mother is no longer here so i can't ask her. Thank you.  

Hi Greg,

There are many varieties of the dish called creamed potatoes. Some are mashed after cooking, and some are not. Some are first boiled, then the cream is added, and then they are baked. Below are several. Hopefully, one of them will be similar to your mother's recipe.


  Countryside  Creamed  Potatoes

   Ingredients : 
   2 tbsp. butter
   3/4 c. heavy cream
   3/4 c. milk
   5 med. potatoes, peeled and thinly
   1/2 tsp. salt
   1/8 tsp. black pepper

   Preparation : 
      Melt butter in a medium-size heavy skillet.  Add cream and milk. 
   Heat, do not boil.  Slip the potato slices into the hot cream, one
   at a time, until evenly distributed.  The liquid should barely cover
   the potatoes.  Season with half the salt and pepper.  Simmer for 30
   minutes.  Turn the potatoes carefully.  Season with remaining salt
   and pepper; simmer for 30 minutes more.  Serves 4.
   Creamed  Potatoes

   Ingredients : 
   6 diced, cooked spuds
   1 tsp. onion salt
   4 tbsp. melted butter
   2 c. light cream
   2 tsp. flour
   1 tsp. salt

   Preparation : 
     Diced cooked spuds in shallow baking dish.  Pour 4 tablespoons
   melted butter over top.  Sprinkle 2 tablespoons flour and 1 teaspoon
   salt, 1 teaspoon onion salt.  Pour 2 cups light cream over all. 
   Sprinkle with paprika.  Bake at 350 degrees for 30 minutes.  (Double
   recipe in a lasagna dish for buffet.)  Serves six.   
   One  Step  Creamed  Potatoes

   Ingredients : 
   3 c. diced raw potatoes
   1 c. milk
   2 tbsp. margarine
   1 tsp. salt
   Dash pepper

   Preparation : 
     Combine potatoes, milk, margarine, salt and pepper in a 2-quart
   saucepan.  Simmer covered 15 to 20 minutes, or until potatoes are
   tender.  Makes 4 to 6 servings.  
   Creamed  Potatoes

   Ingredients : 
   2 qt. potatoes
   1 1/2 tbsp. flour
   2 c. milk
   1/2 c. cream
   2 tsp. salt

   Preparation : 
     Peel and slice for 2 quarts of potatoes.  Cover with water and
   cook until tender.  Stir in flour with milk.  Add cream and salt. 
   Cook until it thickens.  Sprinkle with pepper and serve hot.  
   Creamed  Potatoes

      Peel the amount of potatoes you will need.  Cook in boiling water
   until tender. Drain very dry.  Remove from pan and pour into a tall
   bowl.  Beat with an electric mixer on high.  Turn on low, add butter
   and then add hot milk gradually.  Add salt and pepper.  Continue
   beating until light and fluffy.
   Creamed  Potatoes

   Ingredients : 
   4 lbs. potatoes (about 12 med.)
   6 tbsp. butter
   6 tbsp. flour
   1 1/2 tsp. salt
   3/8 tsp. pepper
   3 c. milk

   Preparation : 
      Peel and boil potatoes about 25 to 30 minutes (8 minutes in
   pressure cooker). Prepare sauce:  In large saucepan, melt butter. 
   Add flour, salt and pepper and stir until bubbly.  Remove from heat.
   Gradually stir in milk.  Return to medium heat.  Bring to a boil,
   stirring constantly.  Boil and stir 1 minute.  Cut up potatoes into
   1 inch pieces and put into 9 x 9 inch casserole.  Pour sauce over
   potatoes and mix.  Cover casserole and bake about 25 minutes at 350
   degrees until bubbly.
   Creamed  Potatoes

   Ingredients : 
   3 lg. potatoes, peeled & thinly sliced (about 5 c.)
   1 clove garlic, peeled
   6 tbsp. butter
   Pinch of nutmeg
   1 1/2 c. heavy cream

   Preparation : 
      For a less rich gratin dauphinois, substitute milk for all or
   part of the cream  Preheat the oven to 450 degrees.  Dry the potato
   slices in a cloth.  Rub the garlic around the inside of a baking
   dish.  Butter the dish well, using a third of the butter, and
   arrange the potato slices in layers.  Season the layers with salt,
   sprinkle the top lightly with nutmeg and pour over the cream.  Dot
   the remaining butter over the surface. Bake in the preheated oven
   for 10 minutes.  Then lower the heat to 350 degrees and cook for
   another hour. 


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