Crab Roll Appetizers

In a hurry to find an appetizer for your next party?  Something to take to a workplace potluck?  Here's a fast, inexpensive option:

Tortilla Wrap Crab Rolls

	2 pkgs imitation crab meat	2 (8 oz) pkgs cream cheese	2 - 4 Tbsp mild salsa (not chunky)
	1 pkg large flour tortillas (el grande) -- may use spinach or other color wraps
	Directions:
	Cut crab up; shred into a large bowl.  Add softened cream cheese; mix.  Then add 2 to 4 tablespoons of the mild salsa to make the mixture spreadable (do not use a chunky based salsa).  Mix well.  Spread onto tortilla; roll tortilla up and then wrap each rolled tortilla separately with plastic wrap.  Usually makes 8 to 10 large tortillas.  Refrigerate overnight.  When ready to serve, remove plastic wrap and cut each tortilla roll into 1-inch pieces (discard the ends that lack enough filling). Great to make ahead of time and keep on hand during the holidays for drop-in guests. NOTE:  These actually taste better using imitation crab rather than real crab (real crab tends to be too fishy tasting for this appetizer however, feel free to experiment maybe using a half and half mixture).

Greek Beef Salad

If you're looking for the perfect lite dinner, try this fabulous Greek Beef Salad.  Simple, tasty, and remarkably satisfying, this salad hits all the high marks when it come to a delicious light meal.

	1 lb beef top round steak, cut 1-inch thick		2/3 cup fresh lemon juice
	1/3 cup olive oil	2 tsp dried oregano	½ tsp salt
	½ tsp pepper	6 cups romaine lettuce, torn	1 med cucumber, thin sliced
	½ small red onion, cut into thin wedges		2 Tbsp crumbled feta cheese
	8 Greek or ripe olives	2 pita breads, toasted, cut into wedges
	Directions:
	Whisk lemon juice, olive oil, oregano, salt, and pepper in a small bowl.  Place beef steak and ½ of the marinade in food-safe plastic bag; turn to coat.  Close bag securely and marinate in refrigerator for 6 hours or as long as overnight, turning occasionally.  Reserve remaining marinade.  Preheat oven broiler.  Remove steak from marinade and discard this portion of the marinade.  Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat.  Broil 17 to 18 minutes for medium rare doneness, turning once.  Remove; let stand for 10 minutes.  Carve into thin slices.  Combine beef, lettuce, cucumber and onion in large bowl.  Add reserved marinade; toss.  Sprinkle with cheese and olives.  Serve with pita wedges.

Broiled Pineapple & Bananas

Sweet tooth heaven!  A nice hot dessert in roughly 10 minutes (including prep time).  For an added boost, try sprinkling a little rum on the top after cooking (do it after cooking as you don't want to catch the house on fire with rum under the broiler).

Broiled Pineapple & Bananas

(Makes 6 Servings)

	3 ripe bananas	6 slices fresh or canned pineapple rings
	1/3 cup firmly packed brown sugar	2 Tbsp butter
	1 Tbsp lemon juice	½ cup sour cream
	Directions:
	Peel each banana and cut in half lengthwise, then crosswise so you have 12 pieces (two for each serving).  Arrange bananas and pineapples in a single layer in a baking dish.  Sprinkle brown sugar over the top and dot with butter.  Sprinkle with lemon juice.  Broil about 8 inches from heat, basting several times until fruit is glazed (about 5 to 7 minutes).  While still hot, arrange 2 pieces of banana and 1 pineapple ring in each of 6 dessert dishes.  Top each with a dollop of sour cream and spoon some hot butter sauce over the sour cream.

Include Lobster Rolls & Ice Cold Beer for Your Labor Day Lunch

Lobster (or Crab) Rolls

Makes approx 3 servings

Ingredients:

½ - ⅔ lb chunk (or lump) Lobster or Crab meat
½ stalk celery (finely chopped)
2 or more Tbsp mayonnaise (depending on desired moistness)
Lobster or Crab seasoning (Old Bay Seasoning mix)
A little butter for sautéing
3 hot dog rolls

Directions

Sauté meat and chopped celery in butter in skillet. When hot (do not burn), turn off stove and fold in mayonnaise quickly and remove from heat. Spoon the mixture into “steamed” hot dog roll (see below). Sprinkle with seasoning for garnish and flavor. Eat with an ice- cold beer.

Steaming rolls: Miracles of technology make it much easier to steam rolls than it was for my Great Grandmother. Wet fingers under the faucet and lightly sprinkle the rolls with water a couple of times. Place in a “paper” bag and microwave for about 10 seconds (plus or minus depending on the microwave power).

Labor Day BBQ Challenge

With Labor day only a week away, my brain is thinking BBQ.  Share your favorite homemade BBQ sauce recipe here.  I've posted mine below -- if you add yours in the comments section below mine, maybe we'll all discover a new family favorite.  Here's my favorite recipe (thus far):

Rix Bar-B-Que Sauce for Ribs

(Makes Approx. 1/2 gallon)

(Adjust measurements proportionately if you need to increase or decrease the quantity of sauce)

Butter or Margarine for sautéing veggies

4 cups Medium White Onion (Chopped)

1 large Green Bell Pepper (stripped and finely chopped)

1 Celery Stalk finely chopped (8" Long)

3 Tbsp Mrs. Dash Seasoning Blend or any mixed herb seasoning of your choice

3 Tbsp Dark Brown Sugar

4 Tbsp fresh Lemon juice or 12 teaspoons of Real Lemon concentrate  - 100% Lemon Juice

3 cups Tomato Sauce

1 cup of 96 Proof Bourbon

2 cups German Beer (preferably dark but not necessary)

8 oz Red Wine (Table Wine but not an expensive one as you’re just cooking with it, not drinking it)

Salt and pepper (to taste)

1 cup Louisiana Hot Sauce (add more or less to taste for heat tolerance)

1 cup Steak Sauce (A-1 works well but you can use your choice if you prefer Heinz or some other brand)

(Yield: close to ½ gallon)

Sauté onions, green pepper, and celery in butter (or margarine) in large skillet for 5 minutes (onion should be somewhat translucent).  Add red cooking wine and continue sautéing for another 3 minutes.  Add tomato sauce, hot sauce and steak sauce and simmer for roughly 15 minutes.  Stir frequently.  Add brown sugar, lemon juice and herb seasoning and simmer an additional 5 minutes.  Pepper liberally and salt to your taste.  Continue simmering for another 3 minutes or so.  Add beer and the 1 cup of bourbon.  After adding beer and bourbon, stir continuously for 2 minutes.  Turn off fire and let the sauce sit for ½ hour.  The next step is up to you… I put my sauce through a blender to puree it because I don’t like it chunky as all the pieces of onion, celery and bell pepper fall off when on the bar-b-que.  However, some people like it chunky so feel free to make that decision on your own.