Uncle Bills Special Crab Recipes

Steps:

• Wash the cranberries thoroughly in cold water. If using frozen cranberries, thaw first.
• In a medium size saucepan, add cranberries, orange juice, water, sugar, orange-pineapple marmalade, cinnamon stick, nutmeg, lemon zest and orange zest.
• Bring mixture to boil.
• Reduce heat and simmer for about 10 minutes or until most of the cranberries pop, stirring occasionally.
• When cooked, discard cinnamon stick.
• Let cool and then store in a glass container with lid or a dish covered with plastic wrap.
• Keep refrigerated.
• Use as required.
• NOTE: If desired, add 1 1/2 ounces of Light Bacardi Rum when cooking the sauce.
• This is for ADULTS only who accept liquor.
• This gives the cranberry sauce a whole new taste. This is YUM, YUMMY good.

Steps:

• Purchase fresh mussels; DO NOT use any mussels that stay open when tapped.
• Scrub mussels with a stiff brush or nylon pad under cold running water.
• Remove beards that are attached to the mussels; discard.
• In a large heavy saucepan, heat oil over medium heat; add onion, garlic and ginger and cook for 3 minutes or until softened, stirring freqently.
• Add curry powder; cook stirring for 30 seconds.
• Pour in wine; bring to simmer over medium-high heat.
• Add mussels; cover and cook for 5 to 7 minutes or until mussels are open, shaking pan occasionally to redistribute mussels.
• With a slotted spoon, remove mussels and keep warm, discarding any that do not open.
• Bring liquid in saucepan to a boil over high heat; boil uncovered for about 3 minutes or until reduced to about 1/2 cup.
• Pour in cream; boil for about 2 minutes or until thick enough to coat spoon.
• Season with salt and pepper to taste.
• Transfer mussels to serving dishes.
• Pour sauce over mussels; sprinkle with coriander and green onions.
• Serve immediately.
• VARIATION: Light Herbed Mussels: In a large saucepan, melt 2 tablespoons of butter over medium-high heat.
• Add and cook 1 finely chopped onion or shallot and 4 large minced garlic cloves for 2 to 4 minutes, or until softened.
• Add 1 1/2 cups of white wine; bring to boil and boil for 4 minutes.
• Add prepared mussels; cover and boil for 4 minutes or until opened, shaking pan occasionally.
• Remove mussels with a slotted spoon to bowls.
• To the saucepan, add 3 tablespoons of chopped green onion, 1 tablespoon of chopped fresh dill and salt and pepper to taste.
• Pour sauce over mussels and serve immediately.

Steps:

• In a mixing bowl, combine flour, brown sugar, salt and crunchy peanut butter.
• Add butter and shortening and using a pastry blender, blend until crumbly.
• In a small bowl, mix together egg and vanilla extract; whisk until smooth.
• Add egg/vanilla mixture to flour mixture and mix until incorporated.
• Press mixture into a 10" x 15" cookie sheet.
• Bake in preheated 350 F oven for 15 minutes.
• FROSTING: In a 4 cup measure, add chocolate chips and microwave on medium-high for 2 minutes.
• Stir well and microwave on medium-high for another 1 minute.
• Remove and stir until chocolate is smooth.
• Add butter and coconut and stir until well combined.
• Spread over warm base.
• Let cool completely.
• Cut into squares.

Steps:

• Peel and slice potatoes about 1/8 inch thick or thinner.
• Slice onion thinly.
• In a large frying pan on medium-high heat, melt butter, add olive oil.
• Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
• Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
• Serve hot with your meal.
• Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.