-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> crab cake sandwich. A Maryland staple

 DD> Title: St Pierre Crab Cake Brioche Sliders

 JW> I tried to track down the St. Pierre in question. There are dozens
 JW> of towns and hundreds of restaurants by that name in both Quebec and
 JW> France but none that I could find in Maryland.
 JW> Ocado is an English company.

 DD> So?

 JW>  I just figured you'd pull up a recipe form Maryland.

That was one I had in stock that looked good.
 
 JW> The St. Pierre in question is a bakery company with its
 JW> headquarters in Manchester, England! No connection with
 JW> Maryland after all.

 DD> What's your point?

 JW> So they found a crabcake recipe in Manchester which is better known
 JW> for mutton and potato stew, mutton and potato pie served inside a
 JW> bread roll, black pudding, mushy peas and custard and jam tarts
 JW> than good seafood.

 JW> I thought you'd be featuring iconic State dishes with recipes from
 JW> the same state that is famous for the dish.

Maryland doesn't have a patent on crab cakes. Heck, I can get good ones
(and some pretty awful ones) locally ........ over a thousand klicks 
from anywhere crabs are harvested.

 JW> ... If you're going to Manchester, being your own food.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Manchester Stew
 Categories: Vegetables, Wine, Potatoes, Mushrooms, Herbs
      Yield: 6 servings

      2 tb Olive oil
      2 md Onions; chopped
      2 cl Garlic; minced
      1 ts Dried oregano
      1 c  Dry red wine
      1 lb Sm red potatoes; quartered
     16 oz Can kidney beans; rinsed,
           - drained
    1/2 lb Sliced fresh mushrooms
      2 md Leeks; white only, sliced
      1 c  Fresh baby carrots
  2 1/2 c  Water
 14 1/2 oz Can diced tomatoes
      1 ts Dried thyme
    1/2 ts Salt
    1/4 ts Pepper
           Fresh basil leaves

  In a large skillet, heat oil over medium-high heat. Add
  onions; cook and stir until tender, 2-3 minutes. Add
  garlic and oregano; cook and stir 1 minute longer. Stir
  in wine. Bring to a boil; cook until liquid is reduced
  by half, 3-4 minutes.

  Transfer to a 5 or 6 qt. slow cooker. Add potatoes,
  beans, mushrooms, leeks and carrots. Stir in water,
  tomatoes, thyme, salt and pepper. Cook, covered, on low
  8-10 hours or until potatoes are tender. Top with basil.

  Kimberly Hammond, Kingwood, Texas

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

MMMMM

... "Arriving at one goal is the starting point to another." -- John Dewey

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