-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 > My go-to coffee for home use since I've given up blending and grinding my
 > own mix is Maxwell House Intense Bold. It's the primary reason I gave up
 > on my D-I-Y coffee blends. Not easy to find as not all stores that carry
 > the blue canisters of Maxwell House carry the Intense Bold variety. I've
 > also got a fall back if I can't get the preferred blend. Folger's Black
 > Silk.
 
 RH> I've tried the latter.  Got it down.  I usually donate Folgers and
 RH> Maxwell house to the local food bank when I score some cheap.

I take it from that you're not a fan of coffee my style - black and bitter.
Like one of my former girl friends.

 > If you can locate the Intense Bold Maxwell House it's worth a shot. And
 > priced the same as the rest of the varieties of Maxwell House. (Coupons
 > not included in figures)
 >
 > This is good for confusing the taste buds .....

 RH> It might be worth trying; the blue label is best used as vermiculite
 RH> substitute.

Blue label what? I don't understand the reference.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blue Crab Cakes w/Cayenne Mayonnaise
 Categories: Seafood, Appetizers, Sauces, Chilies
      Yield: 8 Servings
 
      1    Rib celery; fine chopped
      1 bn Green onions; fine chopped
      1 bn Parsley; fine chopped
      1 lg Egg
      1 tb Dijon mustard
    3/4 c  Mayonnaise
      2    Lemons; juiced
    1/2 ts (ea) Salt & pepper
  4 1/2 oz Carr's Water Biscuits;
           - ground
      1 lb Blue Crab meat
      4 tb Butter; as needed

MMMMM---------------------CAYENNE MAYONNAISE--------------------------
      1    Red bell pepper; roasted
           - peeled and seeded
      2    Egg yolks
      1 tb White wine vinegar
      1    Lemon; juiced
  1 1/2 ts Capers
      6 cl Garlic
      8    Anchovy filets
  1 1/2 ts Cayenne pepper
      1 c  Salad oil
           Salt
 
  In a medium bowl place the celery, green onions,
  parsley, egg, mustard, mayonnaise, and lemon juice.
  Mix the ingredients together well.  Add the salt,
  pepper, and ground biscuits.  Gently mix the
  ingredients together with your hands so that they are
  well combined.  Carefully fold the crab meat into the
  mixture.  Let the mixture sit for 1/2 hour in the
  refrigerator.
  
  For the mixture into patties.
  
  In a large skillet place the butter and heat it on
  medium until it has melted.  Saute the crab cakes for
  3 to 4 minutes on each side, or until they are golden
  brown.
  
  For CAYENNE MAYONNAISE:  In a blender place the
  roasted red bell pepper, egg yolks, white wine
  vinegar, lemon juice, capers, garlic, anchovy fillets,
  and cayenne pepper.  Blend the ingredients together so
  that they are smooth.
  
  With the blender still running, slowly dribble in the
  salad oil so that a mayonnaise is formed.  Correct the
  seasoning with the salt (and more lemon juice) if
  necessary.
  
  Serve the crab cakes with the Cayenne Mayonnaise and
  lemon wedges.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "You will never win if you never begin" -- Helen Rowland

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