Crab Rangoon!

Crab rangoon, like the fortune cookie and other American Chinese dishes, is not an authentic Chinese dish- it was developed in the United States. The rangoon ingredients melt into each other, surprising you with a satisfying, addictive, crunchy, crab-onion-cheese-bacon-y mouth symphony! A perfect snack for any time, we enjoyed these just before the game started. You know-- the game-- the one the Eagles weren't in again this year.



First, chop 4 slices of bacon, 1 small onion and 1 clove garlic. Fry bacon until the fat is rendered and the meat is almost crispy. Add the onion and garlic for 2 minutes. Remove from heat.

In another bowl, mix together one 8 ounce package of softened cream cheese, 6 ounces of shredded Monterey Jack cheese, 4 green onions (sliced thinly) and a few shakes of hot sauce. Add bacon and onion mixture. Fold in 1 lb. of crabmeat. I used Phillips canned, for lack of availability of anything better, but it worked fine for rangoons.

Place wonton wrapper on flat surface and put a small spoonful of filling in center. Fold over, wetting edges of wrapper to get a good seal.



Heat vegetable oil in fryer or deep pot to 360 degrees, cook the rangoons in several batches for 3-4 minutes apiece, until browned and crisp.



I found dumpling sauce at a local Asian market. Soy sauce is an alternative for dipping. Once you start eating these, it is hard to stop. The crunch takes you right into the soft, savory filling. It's a nice combination of flavors, not one of the ingredients overpowers the others, but all make their stand. This recipe made more than enough to fill one whole package of won ton wrappers- and I froze half of the rangoons to make another time. So if you have a few extra minutes, try crab rangoon, your family will be glad you did...and the eggs.

Meat Pie (Homage to Sweeney Todd)

Did I ever mention our neighbor? He's a loud nuisance and his house is an eyesore! He has no family--at least no family who ever comes to call. We haven't seen him lately...I wonder where he is.



My in-laws, Marilyn and Jack, made meat pie- another first for me. It's a combination of meat, potatoes, leftover vegetables, biscuits and gravy. Jack mentioned that it's probably a depression-era dish since it's an efficient way of using leftovers to recreate another meal. Whether you use freshly slaugtered meat or leftover roast, it promises to be savory and hearty and to hide any "unfortunate accidents".

Jack said they used a leftover roast, but we weren't here when they made the pie. He sliced it into bite-sized pieces and put it in a pot with peeled and cubed Idaho potatoes, just covered it with water and added a couple of spoonfuls of the "leftover gravy" he said he had from the roast. He boiled the potatoes and meat until the potatoes were still firm but cooked through. He put the mixture (including juices) into a casserole dish and prepared biscuit topping according to the instructions on the Bisquick box. Into a 450 degree oven, just until the biscuit top is golden brown. Heat up some of the alleged gravy on the side, it's great spooned over the final product.

It was one of those dishes that warms the cockles of your heart- hot and cozy. I don't know how I made it this long without trying meat pie! The meat was eerily tender, all the flavors just melted into eachother. The gravy on top was a wonderful bonus. I'm not sure how they all of a sudden came up with this dinner idea, but it tasted great, and I decided not to ask a lot of questions. It was a nice and peaceful dinner without all that racket coming from next door. What I don't know can't hurt me...and the eggs.

Last Post from Atlanta- Greenwood's

Greenwood's features traditional American home cooking (from scratch) with a Southern accent. Sounds like comfort food to me! We didn't actually get to do more than snap a photo and have a sample- we stopped in to pick up a few slices of coconut pie to go late one night, after the kitchen was closed. Their signature dish is fried chicken. The fried chicken takes 30 minutes to prepare, so you have to order it when you are seated, not when the rest of your party orders their entrees. The coating is crunchy and peppery and honey-ey. Even on a full stomach, this chicken was calling my name.



Looky there!!!!!! Lawwwwdy! Creamed Corn and cheese grits. Many more sides to choose from, too.



Their menu also features fish, duck, pork chops, meatloaf, vegetables and desserts. I've been told that if you like the coconut cream pie, this is the best. It was my first coconut cream pie, and it was light, flavorful and the right amount of sweet. Just what I need- another entry on the list of desserts I love.

Needless to say, Greenwood's is first on my list for my next trip to the Atlanta area...first on a long, long list...and the eggs.