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Cooking with Astrology: Aquarius
In this first episode, we'll be taking a look at that 1969 classic, Cooking With Astrology by Sydney Omarr and Mike Roy. We're starting with the Aquarius chapter and exploring the three different menus created for this sun sign, and then selecting and cooking one of those recipes.
Update: adding recipe (you can also see this and the recipe for Uranian Lemon Crunch bars on the Quirky Cookbooks Facebook page.
Tomato Crabmeat Stacks
1 7 1/2 oz. can crabmeat, drained, flaked (I used a 6 oz. can, since it was the closest I could find)
1/2 cup diced celery (the rats did enjoy the leftovers)
2 teaspoons chopped pimiento (I sourced mine from inside pimento-stuffed olives)
2 Tablespoons chopped green pepper (I used jalapeno - hey, it's a pepper, and it's green)
1/2 cup sour cream (I did not drain mine in a fine-mesh strainer first, but I really should have)
8 slices bread (I used Everything Italian Loaf from Walmart - want to sponsor me now, Wallyworld? or at least send me a few free loaves?)
1/4 cup melted butter or margarine (I don't think I've eaten margarine in 20 years, and intend to keep the streak going)
4 large or 6 medium tomato slices (or 8 small, which is what I used, recipe rebel that I am)
1 cup grated sharp cheddar cheese (is there a point to the mild kind? there may be, feel free to enlighten me)
Combine crabmeat, celery, pimiento, green pepper, and sour cream; mix lightly. Trim crusts from sliced bread (I did not do this, since it would have removed all of the Everything from my loaf) and brush with butter. Spread 4 slices of bread with crab filling, top with 4 more slices of bread and cover each slice with a large tomato slice or 4 1/2 medium ones (or 2 small ones, shhh, I won't tell). Top with cheese. Place on cookie sheet and bake at 400° for 10-12 minutes or until cheese melts.
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By quirkycookbooksIn this first episode, we'll be taking a look at that 1969 classic, Cooking With Astrology by Sydney Omarr and Mike Roy. We're starting with the Aquarius chapter and exploring the three different menus created for this sun sign, and then selecting and cooking one of those recipes.
Update: adding recipe (you can also see this and the recipe for Uranian Lemon Crunch bars on the Quirky Cookbooks Facebook page.
Tomato Crabmeat Stacks
1 7 1/2 oz. can crabmeat, drained, flaked (I used a 6 oz. can, since it was the closest I could find)
1/2 cup diced celery (the rats did enjoy the leftovers)
2 teaspoons chopped pimiento (I sourced mine from inside pimento-stuffed olives)
2 Tablespoons chopped green pepper (I used jalapeno - hey, it's a pepper, and it's green)
1/2 cup sour cream (I did not drain mine in a fine-mesh strainer first, but I really should have)
8 slices bread (I used Everything Italian Loaf from Walmart - want to sponsor me now, Wallyworld? or at least send me a few free loaves?)
1/4 cup melted butter or margarine (I don't think I've eaten margarine in 20 years, and intend to keep the streak going)
4 large or 6 medium tomato slices (or 8 small, which is what I used, recipe rebel that I am)
1 cup grated sharp cheddar cheese (is there a point to the mild kind? there may be, feel free to enlighten me)
Combine crabmeat, celery, pimiento, green pepper, and sour cream; mix lightly. Trim crusts from sliced bread (I did not do this, since it would have removed all of the Everything from my loaf) and brush with butter. Spread 4 slices of bread with crab filling, top with 4 more slices of bread and cover each slice with a large tomato slice or 4 1/2 medium ones (or 2 small ones, shhh, I won't tell). Top with cheese. Place on cookie sheet and bake at 400° for 10-12 minutes or until cheese melts.