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!

Stuffed Peppers (by Betty Crocker)

 Tatyana asked for my stuffed pepper recipe.  This was probably the recipe I used and it's most like mine except in the recipe posted online it says to use a can of organic tomato sauce and I prefer to use a can of diced Italian seasoned tomatoes.  Your choice.  Here's the recipe:

 Betty Crocker Kitchens 

Updated Jan 17, 2022

Ingredients

• 4large bell peppers (any color)
• 1lb lean (at least 80%) ground beef
• 2tablespoons chopped onion
• 1cup cooked rice
• 1teaspoon salt
• 1clove garlic, finely chopped
• 1can (15 oz) Muir Glen™ organic tomato sauce
• I prefer a can of Italian seasoned diced tomaotes.
• 3/4cup shredded mozzarella cheese (3 oz)
• Shredded cheese is added after removing the peppers from the oven. For extra cheese melt, feel free to pop the cheese-topped peppers back into the oven for a few minutes.

• Steps

• 1.  Heat Oven to 350 
• 2.  Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• 3.  In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• 4.  Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• 5.Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

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Pumpkin Hummus

 Kaiser Permanente sent me this recipe and I just made it.  So yummy, worth saving here.

What food does fall bring to mind? For many of us, it’s pumpkin. The most recent Thrive Kitchen class at Kaiser Permanente San Francisco featured many pumpkin recipes, but this one was a runaway favorite.

Hummus is a protein- and fiber-rich healthy snack. This pumpkin version is ready for the season and adds additional nutrients and flavor. Garnish with toasted pepitas, pomegranate arils, chopped Italian parsley, or just a swirl of olive oil. If you're eating as a dip, try this with broccoli or cauliflower florets, carrot sticks (rainbow carrots ideally), or whole-wheat pita triangles.

Servings: Makes 3 cups

Prep time: 5 minutes

Ingredients

• 1 15-ounce can low-sodium or no salt added chickpeas, rinsed and drained
• 2 garlic cloves, peeled and minced
• 1/2 cup + 2 tablespoons pumpkin purée (1/2 can)
• 1/4 cup tahini
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon apple cider vinegar
• 2 tablespoons water
• 1 teaspoon fine Kosher salt

Directions

1. Purée all ingredients in a food processor until smooth. 
2. Add additional water, if needed, to make a loose paste.

Nutrition information (per serving)

• Calories: 50
• Total fat: 3.5 g
• Sodium: 45 mg
• Total carbohydrate: 3 g
• Dietary fiber: 1 g
• Total sugars: 0 g
• Protein: 1 g

Chicken Legs Crockpot

 This Recipe Comes from Jim Monson (my partner teacher and friend, Donna's husband)

The original "recipe" he shared is here:

Garlic salt, oregano, onion powder and lemon pepper and cook on low for 3 and a half hours in crockpot or 10 minutes  per lb in the instapot. 🍗 

I had eaten his chicken legs at a potluck at school and they were so incredibly yummy, I started to ask for the recipe.  It took a couple years, but he finally shared the above.  There was no way I was going to ask for more, because as a former cook, I figured he hadn't shared the recipe because he just puts a little of this a little of that and trying to tell someone who doesn't cook how to do that is challenging at best, so I was grateful for the list of spices and went for it.

What I do is put equal parts of each spice into a prep bowl together and mix it up (ie.  1/2 tsp each for 6 chicken legs, 1 tsp. each for a dozen chicken legs).  I've added a splash of chicken broth to the bottom of the crockpot, or sprayed it with cooking spray.  I've sliced lemons on top before also.  It's the seasoning that makes them yummy.  You could even bake them in the oven.  After putting the garlic salt, oregano, onion powder and lemon pepper into the prep bowl, I stir it altogether and sprinkle it on the legs, turn them over and sprinkle them on the backside, then layer them into the crockpot.  Since I don't often have the luxury of putting it on low for only 3.5 hours, I usually cook it on my 4 hour setting (my highest setting on my crockpot) and it sits on warm until I get home and serve it for dinner.  That has worked just fine for me.  

Tatyana, my daughter, made them this past weekend and they were almost exactly like Jim's.  She added these notes:  I used 1 Tablespoon of each spice per 12 drumsticks and mixed the spices before splitting the mix into bags with the legs.  I cooked them in my crockpot on low for 3.5 hours.  I don't have a timer on my crockpot so it wasn't an issue, but if I wasn't around it would have been difficult.

Thai Cucumber Salad

 Ingredients

1/3 cup rice vinegar

2 Tablespoons Splenda

1/2 tsp. toasted sesame oil

1/4 tsp. red pepper flakes

1/2 tsp. salt

2 large cucumbers (peeled and sliced)

3 green onions (diced)

j1-2 julienne carrots (optional)

a few thinly sliced red onion slices (optional)

Mix the dressing (vinegar trough salt).  Place cucumbers, carrots and onion into a bowl.  Pour the dressiong over the vegetables and sprinkle with green onions as a garnish.