MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crab Stuffing
Categories: Seafood, Breads, Stuffing
Yield: 8 Servings

1 lb Crabmeat; picked over
1/3 c Chopped celery
1/3 c Melted fat
2 c Bread crumbs
3 lg Eggs; beaten
1/2 c Chopped onion
1/3 c Chopped green pepper
2 cl Garlic; fine chopped
1 tb Chopped parsley
2 ts Salt

Drain crabmeat. Cook onion, celery, green pepper and
garlic in fat until tender. Combine bread cubes, eggs,
parsley, salt, pepper, cooked vegs. and crabmeat.

Mix well. Fill crab shells with mixture, bake @ 350ºF
for about 30 minutes.

This can be used as a casserole or a stuffing for fish
also.

Courtesy Illinois Bell Telephone Pioneers

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cajun Stuffing for Beef
Categories: Cajun, Herbs, Vegetables, Chilies
Yield: 6 Servings

6 cl Garlic; chopped
2 c Green onions; sliced
1/8 ts Dried thyme
1/8 ts Dried basil
1 ts Salt
1/8 ts Black pepper
1/4 c Cayenne & jalapeno chilies;
- sliced
8 Sprigs of rosemary; chopped
1/4 c Oil
2 c Onion; diced
1/4 c Celery; diced
1/4 c Bell pepper; diced
2 lg Carrots; diced
1/4 c Parsley
Louisiana Gold Pepper Sauce
- or Trappey's Red Devil

In a mixing bowl combine garlic, green onions, thyme,
basil, salt and pepper. Follow with the chilies and
rosemary. Par-boil the onions, celery, bell pepper, and
carrots. Add to the stuffing mix along with the parsley.

Season the roast with salt and pepper and hot sauce. Sear
it on all sides in hot oil and stuff the cavity with the
stuffing mix.

Roast in an open vessel at 375øF/190øC for about 25
minutes per pound for medium rare.

Stuffing is sufficient for a six pound roast.

Recipe by: Chef John Folse

From: http://www.jfolse.com

Uncle Dirty Dave's Kitchen

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... After a few beers poutine beckons to you, seduces you.
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