Quoting Shawn Highfield to Dave Drum <=-
Used to have a client at my computer store who imported seafood. He always tipped by opening the freezer and giving me a box of crab legs.
I miss that. ;)
Reverse tip ...
When my old IT guy made house calls to fix the things I broke he would generally show up around 6 PM when I was cooking and we'd invite him
to stay for supper and take home a loaf of Roslind's hot out of the
oven bread. He would knock an hour off our bill so I used to brag that
my suppers were worth $70 a plate and Roslind's bread was worth $15
as he billed at $85.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Asian Style King Crab Salad
Categories: Salads, Crab, Asian, Fusion, Low-cal
Yield: 6 Servings
1/4 c Unsweetened pineapple juice
1/4 c Rice vinegar
1 tb Soy sauce
2 ts Firmly packed brown sugar
1 ts Sesame oil
1 1/2 lb Alaska king crab legs;
-cooked and shelled
3 tb Soy sauce
1 ts Fresh ginger root; grated
5 c Baby salad greens
1 md Cucumber; peeled and seeded
-cut into thin strips
1 c Bean sprouts
1 c Carrot; thinly sliced
1 c Shredded red cabbage
3 Scallions; thinly sliced
1/2 c Chow mein noodles; plus
2 tb More
2 ts Sesame seeds; browned
To prepare dressing, in a small bowl, combine pineapple juice,
vinegar, 1 tablespoon soy sauce, brown sugar, and sesame oil; stir
to mix well.
Flake crab into bite-size pieces. In medium bowl, combine 3
tablespoons soy sauce and ginger root. Add crab, tossing to coat.
Set aside.
In large bowl, combine salad greens, cucumber, bean sprouts,
carrot, cabbage, and scallions. Pour 1/2 cup dressing over salad
mixture; toss to mix well. Divide greens between 6 plates and top
with pieces of equally divided crab. Drizzle remaining dressing
over crab. Sprinkle evenly with chow mein noodles and sesame
seeds. Serve immediately.
Adapted from a recipe by Weight Watchers Magazine October 1996
From: Dorothy Nuckols
MMMMM
Cheers
Jim
... Things happen for a reason. Except kale. There's no reason for Kale.
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