Seafood Salad (Large) by Candee Chaplin

 10 packages of fake crab meat.  Chop this up with hand chopper till shredded.  Refrigerate over night.

Next day, open crab up, drain liquid if present and add ingredients below:

Juice of 1 small lemon

1 small tuna-sized can of real crab meat (drained)

1 large can of white albacore tuna drained.

Blend into crab - THEN

Cut into 1 inch cubs 6 stalks of fresh celery

Sliver 1 large red pepper

Tiny slice 1 bunch of green onions.  Put these ingredients together in zip lock bag.  Refrigerate til  assembly or add into seafood when ready for assembly  and serving.

Saute 6 or 8 fresh medium gulf shrimp in skillet peppering them with garlic and jalepeno seasoning to taste.  Let cool, then peel and chop in chunks (This can also be done the night before).  Add a tiny bit of salt and fake or real sugar over crab mixture to taste.

Add all ingredients above to seafood.

DRESSING:

1 cup of real mayonnaise

Real or fake sugar till mayo tastes sweet.

Add Dressing to seafood mix 

Serve and refrigerate after.

Suggestion:  Keep draining liquid off so it doesn't become sloppy.

Devilish Deviled Eggs by Candee Chaplin

 12 eggs boiled and peeled

Halve each egg

Remove each yolk to bowl 

Smash yolks in bowl with fork

Add light amount of salt, mustard, mayo, horseradish and sugar or equal to taste.

Mix for texture you want.  Fill eggs

Paprika on top if wanted.

Tips:  Use small amount of mustard, and non fresh (in a jar) horseradish.  Just enough mayo somisture isn't thin or runny.  Sugar lightly to taste.  Same with salt.

Mary's Fry Bread (Kitsap Indian Education Program)

When I was in 5th grade (if you want to know the year, ask Dwight as he cares about things like dates) I participated in the "Indian Education" program at my school.  Anyone with 1/32nd or more of Native American blood  could participate.  I just barely qualified, but it was a great experience.   We had a Port Orchard Potlatch and this recipe was printed in the program bulletin.  My mom was recently sorting through papers and such and came across it (complete with crayon scribbles all over it compliments, I'm sure of my sister.)  She was so pleased to have preserved this authentic fry bread recipe.  I wonder if she ever read it.  I challenge my daughters and nieces (the only ones who ever read this blog) to make it and let me know how it goes.  :)

Dissolve 3 packages of yeast with 1/2 cup of warm water.  Add 1 Tablespoon Sugar.  While this is dissolving melt 1 Tablespoon of margarine.  In a large pan, pour in 3 quarts of warm water and 2 large cans of evaporated milk and 1 1/2 cups of sugar; 2 Tablespoons salt.  Add flour and mix well to make a smooth batter.  Into this batter add dissolved yeast and mix well.  Add additional flour and knead until smooth and elastic.  Dough should not be sticky.  Let rise.  Can be fried at first rising.  Left-over dough can be stored in the refrigerator. 

This is exactly how this was typed into the Indian Education Program's bulletin.  I do not know what you do with the melted margarine or how much flour, so don't ask.  Lol.  However, if you experiment and figure it out, let me know. Kisses!