Murder Is Binding

Crab Puffs

1 cup crabmeat (canned will also work)

1/2 cup shredded sharp cheddar cheese

2 tablespoons chopped chives

1 teaspoon Worcestershire sauce

1 teaspoon lemon juice

1 teaspoon dry mustard

1 tablespoon dill weed

1/2 cup (1 stick) butter

1 cup beer (can also substitute chicken broth or clam juice)

1/2 teaspoon salt

1/2 teaspoon lemon pepper

1 cup all-purpose flour

4 large eggs

Preheat oven to 400deg F. Line baking sheets with parchment paper or aluminum foil.

In a bowl, combine crabmeat, cheese, chives, Worcestershire sauce, lemon juice, mustard, and dill weed. Set aside.

In a large saucepan, melt butter, add beer, salt, and lemon pepper. Bring to a boil. Add flour, remove from heat, and stir briskly with a wooden spoon. Return to heat. Continue to beat until a dough ball forms. Remove from heat.

Add eggs to dough, one at a time, beating vigorously after each addition until well combined.

Fold crab mixture into dough.

Drop by spoonfuls onto baking sheet.

Bake crab puffs 25 to 30 minutes until crispy and golden brown. Best served warm.

Makes 35 to 40 crab puffs.

Beast Stroganoff

3 cups sour cream

1/2 tablespoons prepared Dijon-style mustard

3 tablespoons tomato paste-sun-dried in a tube gives the strongest flavor

3 tablespoons Worcestershire sauce

2 teaspoons sweet paprika

1/4 teaspoon salt

black pepper, freshly ground, to taste

1 pound medium-sized mushrooms

10 tablespoons butter (1 1/4 sticks)

2 medium onions, sliced thin

3 pounds beef, veal, or venison, sliced thin on the diagonal (you can used leftover meat if you have it)

In a medium-sized saucepan, combine the sour cream, mustard, tomato paste, Worcestershire sauce, paprika, salt, and pepper and simmer slowly for 20 minutes, then remove from heat, cover, and keep aside while you cook the rest of the ingredients.

After washing mushrooms, slice thin and saute in 3 tablespoons of butter until tender. Put in a separate container.

Cook the sliced onions in 2 tablespoons of butter until they are transparent and lightly browned, about 10 minutes. Put them in a bowl with the mushrooms.

Cook the meat over high heat in the remaining butter (if using leftover meat, just until warm; if raw meat, 3 or 4 minutes until lightly browned).

Put sauce over medium heat, bring to a simmer, and add the mushrooms and onions; let simmer for another 5 minutes.

Add meat and simmer until meat is heated through, about 2 minutes.

Serve over wide noodles and enjoy!

Angelica's Irish Soda Bread

4 cups all-purpose flour

1/4 cup sugar

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 large eggs

1 1/2 cups buttermilk

1/4 cup corn or canola oil

2 teaspoons caraway seeds

1 cup golden raisins

1 tablespoon milk

Preheat oven to 350 degrees. Foil-line a baking sheet, lightly grease.

In a large bowl, stir the flour, sugar, baking soda, baking powder, and salt together. In a separate bowl, beat the eggs, buttermilk, and oil together. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Add the caraway seeds and raisins. Stir until a soft dough forms.

With floured hands, shape the dough into a large ball on a lightly floured board or waxed paper. With a sharp knife, make an X across the top of the dough. Place the dough on the prepared baking sheet. Brush the top with milk. Bake in the center of the oven until golden brown (30 to 40 minutes).

Serve warm with butter.

Irish Lamb Stew

3 pounds stewing lamb

6 large all-purpose potatoes

4 yellow onions

2 tablespoons finely chopped parsley

1 teaspoon thyme

1 teaspoon salt

Freshly ground black pepper

1 1/2 cups chicken broth

1 1/2 tablespoons butter, softened

1 tablespoon flour

Preheat oven to 350 degrees.

Cut the lamb into slices or cubes. Peel the potatoes and onions and cut them into thin slices or chunks.

Mix the parsley and thyme together. Butter a casserole.

Arrange a layer of 1/3 of the potatoes on the bottom of the casserole. Cover with a layer of lamb, then a layer of onions. Season with the herbs, salt, and pepper. Repeat to form 3 layers, seasoning between each layer and ending with the onions. Add the broth (add enough broth so that the contents of the casserole are nearly covered but not submerged).

Cover the casserole and cook in a 350-degree oven for 1 1/2 hours until the lamb is tender.

Combine the butter and flour in a small bowl and add the paste to the casserole (distributing it evenly). Continue cooking 5 minutes until the juices are thickened.

Makes 6 servings.