Almanac Recipes

Okay, so this is Wednesday's post, started on Tuesday, posted on Thursday!

We like the farmer's almanac. They are so interesting to read and a lot of times the weather predictions are spot on. There are some puzzles and interesting articles. They usually have a few recipes and some of them are quite good. Best of all, the almanac is free!

Some folks around here swear by the almanac and they will not plant or cut hair or do anything unless the almanac says so.

This recipe is from the 2008 Farmer's Almanac. It was submitted by Scooter O'Cain from Chapin, South Carolina. It really turned out to be a winner!

This is basically a shrimp scampi mixture on top of baked potatoes.

Scooter's Sea Spuds
Serves 4

4 baking potatoes
1/2 cup butter (1 stick or 1/4 lb.) (I thought this was just a tidge excessive, would use maybe 5 tablespoons)
4 scallions/spring onions, chopped
1/2 cup mushrooms, chopped
2 lb fresh shrimp (again I thought this was excessive, I used 1-1/4 lbs and it worked nicely) peeled
1/4 cup fresh lemon juice (I used a little less)
garlic powder
salt
coarse black pepper
1/2 cup grated sharp cheddar cheese
1/4 cup choppped chives

Bake your potatoes in the oven, wrapped in foil.

Melt butter in skillet. Saute scallions and mushrooms. Add shrimp and saute until pink. Sprinkle with lemon juice. Add garlic powder, salt and pepper to taste. Mix all ingredients well in skillet.

Fluff potatoes (cut slit in top and then squish it from both ways). Spoon the saute on top of the potatoes, making sure to get some of the pan juices. Top with grated cheese and chives. Serve with crusty bread and a nice salad.



This is a fantastic recipe and a great way to eat shrimp.

Crabby

Crabby. Cranky. Irritable. Grouchy. Cantakerous. Disagreeable. Petulant. Querulous. Having or showing a bad temper.

I try to keep a sweet disposition at all times. It usually takes a lot to make me snap. I used to have a hair-trigger temper, but not any more. I usually try to go with the flow, grit my teeth, grin and bear it. Because in the heat of the moment, words can get said that will be regretted later. And words don't come with a money-back guarantee. Once they are spent, that is it, you can't take them back.

I have known a few people who have spent their life being crabby and cranky. I think they made it their life's work to be that way. I do not know what circumstances made them to be like that, but I do know how to deal with them. You be nice to them. Just as nice as possible, always smile at them, buy them a Coke randomly. Give them flowers for their birthday. Luke 6:28. Matthew 5:44. Proverbs 25:21-23. God knew what he was talking about! Pray for them. And let God take care of it!

These open face sandwiches I am going to give you the recipe for should not make anyone crabby or cranky or grouchy or petulant or . . .

Crabbie Melts

Serves 8

4 crossiants, split lengthwise
1 cup mayonnaise
1-1/2 ounce jar marinated artichoke hearts, drained and chopped
1 cup crabmeat, flaked
1/3 cup Parmesan cheese, shredded
1/3 cup Gruyere cheese, shredded
4 green onions, chopped



Crumb crust
2 Tablespoons unsalted butter, melted
1 garlic clove, crushed
1 cup soft breadcrumbs
2 Tablespoons finely chopped parsely
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram


Preheat oven to 350 degrees F.

Place the crossiant halves on a large rimmed baking sheet. Mix the next 6 ingredients in a bowl and spread mixture on top of the crossiant halves.

Melt the butter in a small pan and cook the garlic in it over low heat until translucent. Mixt the rest of the ingredients for the crumb crust, then mix in the garlic and melted butter. Top each croissant with the crumb mixture.

Bake the crossiants for 15-20 minutes or until heated through.



As you can plainly see, I did not use crossiants. I used brioche rolls, halved. You could use English muffins, crumpets, toast . . . I also was out of green onions, so I subbed some purple onion.

I adapted this recipe from Double Shot by Diane Mott Davidson. If you have not read any of her books, her protagonist is a caterer in Colorado who gets tangled up in murder mysteries. She gives several delicious recipes each book. My kind of book!