Name: Crab Sauce
Ingredients: 12 oz Peeled deveined shrimp, finely chopped, or lump crabmeat, picked over; 2 tb Unsalted butter; 1 tb Tomato paste; 1 tb Dry white wine; Salt, cayenne pepper; 2 Kirby cucumbers, seeded, cut into 1/4-inch dice; 2 tb Finely snipped chives; 8 oz Cooked squid ink pasta; 1 c White Sauce, recipe follows; 3 tb Butter; 1/4 c Flour; 4 c Milk; Salt and pepper

It is an instructive and solemn fact, brought out in the history of more than one revival, that when a whole neighborhood had been well watered with the showers of grace, no drop of blessing has descended there where a spirit of controversy and strife had obtained a footing. The Spirit of God hovered around but fled from the scene of discord as from a doomed region where his dove-like temper could find no resting-place… Ever remember that “His work is sown in peace of them that make peace,” and no dwelling can be more distasteful, no vessel more unsuitable to Him, than a heart which delights itself with matters that provoke contention and strife… Labor with all diligence to keep your own minds in the peace of God, and in your intercourse and connection with others ever to strive for “the things which make for peace.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Pasta-pd, Sauces-pd	4	Servings

INGREDIENTS

12	oz	Peeled deveined shrimp, finely chopped, or lump crabmeat, picked over
2	tb	Unsalted butter
1	tb	Tomato paste
1	tb	Dry white wine
		Salt, cayenne pepper
2		Kirby cucumbers, seeded, cut into 1/4-inch dice
2	tb	Finely snipped chives
8	oz	Cooked squid ink pasta
1	c	White Sauce, recipe follows
3	tb	Butter
1/4	c	Flour
4	c	Milk
		Salt and pepper

INSTRUCTIONS

WHITE SAUCE
Saute shellfish in butter. Stir in tomato paste, dry white wine and
evaporate liquid. Add white sauce, bring to a boil and season to taste with
salt and pepper. Fold in cucumbers and chives and serve over ink pasta.
Yield: 4 servings
WHITE SAUCE: Melt butter. Whisk in flour and cook a minute. Slowly add
milk, whisking vigorously. Simmer for minutes or until thick and smooth.
Season to taste with salt and pepper. Cool to room temperature, with
buttered paper over top to prevent a skin from forming. Transfer to
containers and freeze until needed.
Yield: 4 cups
PASTA MONDAY TO FRIDAY SHOW #PS6545, Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved
McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6545 Posted to MC-Recipe Digest
V1 #550 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997

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