---- Original Message -----
Sent: Thursday, May 17, 2001 9:01 PM
Subject: garlic crabs
can you find a recipe for garlic crabs like they serve in the
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)
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
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,
Serve as is with plenty of napkins and French bread to sop up the butter.
----- Original Message -----
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
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.
I can't locate it, at least not the exact recipe. Below are the two closest one that I could find.
Sauteed Pork Chops
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
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
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.
---- Original Message -----
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
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.
---- Original Message -----
From: S. N.
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.
Right you are. See below.
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,
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).
----- Original Message -----
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.
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
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
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.
6 diced, cooked spuds
1 tsp. onion salt
4 tbsp. melted butter
2 c. light cream
2 tsp. flour
1 tsp. salt
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
3 c. diced raw potatoes
1 c. milk
2 tbsp. margarine
1 tsp. salt
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.
2 qt. potatoes
1 1/2 tbsp. flour
2 c. milk
1/2 c. cream
2 tsp. salt
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.
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.
4 lbs. potatoes (about 12 med.)
6 tbsp. butter
6 tbsp. flour
1 1/2 tsp. salt
3/8 tsp. pepper
3 c. milk
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.
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
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