General kitchen advice

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.


Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.


Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.









Crab-Stuffed Bread Cubes Recipe
Crab-Stuffed Bread Cubes Category Seafood Recipes 
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Ingredients And Procedures

1 ea Loaf french bread, large

1/2 c Butter, melted

1/2 lb Crabmeat

2/3 c American cheeze spread

1 ea Egg, large

1 t Worcestershire sauce

1/4 t Lemon-pepper seasoning

1/8 t Mustard, dry

Cut bread into 1 inch slices; remove crust. Cut trimmed slices into 1 inch cubes. Hollow out each with sharp knife, leaving 1/8" shell. Brush sides and top with melted butter. Place in cookie sheet, bake at 400 degrees for 10 minutes or until light brown and crisp. Cool. Blend cheeze and egg in bowl. Add remaining ingredients and gently mix. Fill nuggets, garnish. Bake on cookie sheet in 400 degree oven until bubbly, 5-10 minutes. Suggestions: Sub for bread shells any canape form. Source: THE CAPITOL, Annapolis Maryland Jun 85 Recipe date: 06/15/85

 
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