Side Dishes

Best Ever Yorkshire Pudding

Servings: 6

• 1 c Flour
• 1/2 ts Salt
• 1 Scant cup milk
• 2 Eggs

From: Al Martin
This is the recipe I promised earlier. The secret
is to make it in the morning and beat it at
various times throughout the day.
Mix the ingredients to a smooth batter. Beat from
time to time all day. Preheat the oven to 425 F.
Film two pie pans with 1/16" meat drippings and
heat in the oven. Pour in the batter and cook for
25 to 30 minutes. Serve at once.
This recipe came to me from a friend who was born
and raised in Bath, England. She's an excellent
cook and I've used this recipe every Christmas
Eve for the past 20 years or so.

This is an Excellent Recipe : )))

CRAB SALAD WITH SUN-DRIED TOMATO LOUIS DRESSING

It’s unclear just who the Louis of Crab Louis
salad fame was; perhaps he was affiliated with
the Olympic Club in Seattle, where opera star
Enrico Caruso, who visited there in 1904, is
said to have fallen in love with the crab salad.
San Francisco also claims the dish, which
reached its zenith there in the teens, as a
specialty at Solari’s restaurant and at the St.
Francis Hotel.

• 1 1/4 cups mayonnaise
• 1/3 cup finely chopped drained oil-packed
  sun-dried tomatoes
  
• 1/4 cup milk
• 1 1/2 tablespoons chopped fresh chives
• 1 1/2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons tomato paste
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon hot pepper sauce

1 pound asparagus, trimmed to 5-inch lengths

• 12 cups lightly packed bite-size pieces
  romaine
  
• lettuce (from 2 heads)
• 1 pound lump crabmeat
• 1 cup cherry tomatoes
• 2 large hard-boiled eggs, cut into wedges
• Lemon wedges

Whisk first 9 ingredients in medium bowl to blend.
Season dressing to taste with salt and pepper.
Cook asparagus in saucepan of boiling salted water
until crisp-tender, about 3 minutes. Drain.
Transfer to bowl of ice water; cool. Drain.
(Dressing and asparagus can be made 1 day ahead.
Cover; chill.) Place lettuce in large bowl. Toss
with enough dressing to coat. Mound lettuce on
plates. Top with crab. Garnish with asparagus,
tomatoes, eggs and lemon. Pass remaining dressing
separately.

Serves 4 to 6.