Posted on 08/08/2004 8:11:27 PM PDT by Libertina
AWESOME PARTY Great Fun! Thanks Jim Robinson, Sheila, and Chris for traveling to the Seattle area to visit with us.
Whoo Hoo!
Wonderful time!
Great FReepers
Delicious BBQ!
Which is just down the road a spell from where I grew up - I used to visit Old Fort #4 a lot as a kid. I'm sure I still have some of the musket balls around somewhere...
Fun times...
Which is just down the road a spell from where I grew up - I used to visit Old Fort #4 a lot as a kid. I'm sure I still have some of the musket balls around somewhere...
Fun times...
Mrs. Theirjustdue will now set us straight:
As we all know chemistry is about 'exacts'. Kitchen chemistry is no different, but Mr. Theirjustdue knows after 37 years, it might be better to guess at three in the morning than to wake me up. So here is an amended recipe.
Correct Dungeness Crab Salad:
Chop the following veggies into about 1/2 inch pieces:
1 Medium sweet onion
1/2 Bunch celery (well scrubbed)
Add:
1-2 Tbsp. salt
2-3 Tbsp. sugar
1-2 Tsp. pepper
1 Tsp. sweet Hungarian Pepper
2 Cups good quality mayonnaise
4 Cups Crab Meat
1 Cup chopped green onion or chive
Using about 2 sticks of real butter, butter both sides of each slice of a loaf of white bread (we use low carb). Stack a few slices at a time, leaving the crusts on, cut them up into cubes. They will stick together, but just toss them into the veggies/dressing mixture and toss well with your hands to loosen & mix well.
This must be made at least 12 hours before needed ( 24 is even better) and kept refrigerated. To travel & serve on a buffet line, lay a bed of ice in a larger container and salt the ice below your serving bowl (it will make the ice colder just like making home made ice cream).
Cool! I would love that.
LOL We were wondering what had happened to you Jim! Glad you had a good time, and enjoy your continuing Summer FReeper Tour across America! Thank you Chris for all your help as well. Good luck in college :) Sheila - if you read this it means you're LURKING! Ha ha Caught ya! BTTT
3 lbs ground round (well braised)
1-1 1/2 lbs Alaskan scallops
2 lbs Lg peeled and deveined shrimps
1 lb small Oregon shrimp
8 Oz shucked clams with juice
1 lb (or more to taste) Alaskan King crab (shelled)
1 lb fresh Lobster tail (shredded)
4 Lg Anaheim peppers diced
6 Jalopena peppers, diced (more is better iffin ya can take the heat!)
1 Oz of fresh crushed Garlic
4 stalks of Celery, chopped
2 packs of commercial tex mex chili spice (schilling seems to be the best)
medium sprig of chopped cilantra
32 oz can of tomato sauce
12 Oz canned stewed tomatoes
3 good shakes of Worcestshire sauce
6 Oz of dark mollassas
Add all ingredients in a Lg kettle
Cook at Medium Low heat 1 hour after it starts to boil
Add water to cover all, stir frequently
Optional: add BLack Olives, other Sea Critters
mmmmmmmm yum yum!
"FReepers are a wonderful source of human contact."
I'll second that. I'm still going to give you credit for doing a wonderful job though!
Sorry about the funky post to myself from myself. I'm glad you figured out it was meant to be posted to you.
I've got a 7-year-old in a full leg cast (just had surgery yesterday) and I'm not functioning at 100% thought-wise. The little guy kept me really busy before he broke his leg, now THIS is something else altogether! A friend of mine gave him a bell as a joke and he's taken to ringing it and calling me his servant. Going to nip that in the bud when I stop feeling sorry for him. LOL
About 5 cans of Dark Red Kidney beans will do the trick!
I'll cut and paste it into the original recipe...
JD's Matzatlan Chili:
3 lbs ground round (well braised)
1-1 1/2 lbs Alaskan scallops
2 lbs Lg peeled and deveined shrimps
1 lb small Oregon shrimp
8 Oz shucked clams with juice
1 lb (or more to taste) Alaskan King crab (shelled)
1 lb fresh Lobster tail (shredded)
4 Lg Anaheim peppers diced
6 Jalopena peppers, diced (more is better iffin ya can take the heat!)
1 Oz of fresh crushed Garlic
4 stalks of Celery, chopped
2 packs of commercial tex mex chili spice (schilling seems to be the best)
medium sprig of chopped cilantra
32 oz can of tomato sauce
12 Oz canned stewed tomatoes
3 good shakes of Worcestshire sauce
6 Oz of dark mollassas
5 cans of dark kidney beans (drained)
Add all ingredients in a Lg kettle
Cook at Medium Low heat 1 hour after it starts to boil
Add water to cover all, stir frequently
Optional: add BLack Olives, other Sea Critters
mmmmmmmm yum yum!
I had the leftovers today for lunch. YUM Can harly wait till I can make it myself. Thanks so much for sharing your recipe. This thread is really devolving into a cooking show. LOL We should ping Carlos! :)
Yes I recall talking to there Dau also about registering and encouraged it. I mentioned I was a lurker too but getting more active. I believe her name was Anjii and my kids had a GREAT time too.
Baclk to school and the grind. Love the heat though. :)
I left out another one!
One LARGE well chopped Walla Walla Onion!
Geesh!
Suffering CRS syndrome lately!!!
Yes, nice meeting you and your family. Thanks for all the great cooking you did. We have 4 kids also so always busy with something. Take Care and hopefully will see you around again soon.
o(^;^)o
Seems it's been getting harder and harder to find the Walla Wallas. Can find Vidalia sweets all over, but not the WW's.
You sure get around!
I hope to be back at Rutts enjoying a Ripper soon, though!
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