Text 21124, 90 rader
Skriven 2009-02-21 09:26:10 av Michael Loo (1:18/200.0)
  Kommentar till text 21110 av Stephen Haffly (1:396/45.27)
Ärende: News 255
================
 -=> Stephen Haffly said to Dale Shipp <=-
 SH> Hi Dale and everyone,
 SH> You recently asked Ruth if we had heard anything about my application
 SH> to Southeastern Baptist Theological Seminary.  Yesterday afternoon I
 SH> came home to an email note from there which told me that my application
 SH> was approved. :)

Congratulations.

 SH> We now have to find a place to live.  As soon as my student ID is put
 SH> into the system I will be able to set up my email account and apply
 SH> for housing.  Once I find out if it will be available and potential
 SH> move-in dates, then we will know how long we will be "homeless" this
 SH> spring and summer.

 -=> Dale Shipp said to Stephen Haffly <=-

 DS> Do they have student housing?  We never did have that when I was going
 DS> to school.

Looking at the bright side, a landlord shouldn't have any
qualms about renting to a divinity student.

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

      Title: Crab Imperial, Chesapeake Restaurant
 Categories: Crab
      Yield: 8 Servings

      1    Green pepper -- finely
           Chopped
      2    Pimientos -- finely chopped
      2    Eggs
      1 c  Mayonnaise
      1 tb Salt
      1 tb English mustard
    1/2 ts White pepper
      3 lb Crab meat -- lump
           Additional mayonnaise
           Paprika

  Chesapeake Restaurant, Baltimore, Maryland

  The very mention of this 75-year-old seafood restaurant makes your
  mouth water for the delectable bounty of Chesapeake Bay. How do you
  like your oysters - raw, fried, or Baltimore style? Whatever your
  choice, you'll find it here. Or you may decide to order fresh steamed
  clams direct from the Bay. If crab is your weakness, choose from
  Maryland crab cakes, stone crab, crab fingers, mushrooms stuffed with
  crab, or Crab Imperial Chesapeake. For a delicious taste of the
  Maryland coast no matter where you live, you can prepare Crab Imperial
  Chesapeake at home. Serve it hot or chilled - whichever best suits
  your party plans. In fact, you can prepare the entree early in the
  day, chill it, then bake the filled crab shells once the guests
  arrive. For a delicious cold meal, prepare the filled shells entirely
  in advance and serve them chilled on a bed of fresh lettuce.

  AN EASY ELEGANT DINNER

  Cold Leek Soup
  Crab Imperial Chesapeake*
  Breadsticks     Spinach Salad
  Lemon Chiffon Pie

  In a bowl combine green pepper, pimiento, eggs, the 1 cup mayonnaise,
  salt, mustard, and pepper; mix well. Add crab meat and mix gently,
  being careful not to break up crab pieces. Spoon mixture into 8 crab
  shells or individual casseroles, mounding lightly. Spread tops with
  a thin layer of additional mayonnaise and sprinkle with paprika. Bake
  in a 350 degree oven for 15 to 18 minutes. Serve hot, or chill and
  serve on a bed of lettuce If desired, garnish with lemon and tomato
  rose. Makes 8 servings.

  Hint: To prepare crab shells for stuffing, select large perfect shells
  and scrub them thoroughly with a wire brush. Place the shells in a
  Dutch oven and cover with hot water. Add 1 teaspoon of baking soda and
  bring to a boil. Simmer, covered, for about 20 minutes. Then drain,
  wash, and dry the shells. This removes the fishy odor. The shells may
  be stored and re-used. Just simmer again with baking soda after each
  use.

  Recipe By: Chesapeake Restaurant, Baltimore

  From: Terry Van Kirk

MMMMM
___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)