Name: Hot Crab Piroshki
Ingredients: 1 Piecrust mix for 2-crust pie; 1/2 c Sour cream; 1 cn (7.5-oz) crab; drained, flaked and cartilege removed; 1/2 c Sour cream; 1/4 c Chopped green onion; 1 Hard boiled egg; chopped fine; 1/4 ts Tabasco; 1 ds Salt

A few words about spanking: We did! The Scriptures command it: “Foolishness is bound up in the heart of a child; the rod of discipline will remove it far from him” (Pr. 22:15). While this Scripture does not teach all discipline is corporal, “the rod” has its proper use… Common sense dictates that spanking ought to hurt – some. But all parents must understand that spanking is not a beating. Beating a child is abuse. Spanking is a brief, controlled, painful punishment intended to make the recipient sorry he or she committed the offense that brought it about. Very often only a swat or two is necessary. When administering such discipline, we gave the simple explanation, “What you did was wrong.” We did not refrain from expressing our dismay or anger at the wrongdoing. But we always affirmed our love before and after the discipline. After all, godly discipline is an act of love. Similarly, punishment is not positively effective without a background of praise (Kent and Barbara Hughes).

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Appetizer	25	Servings

INGREDIENTS

1		Piecrust mix for 2-crust pie
1/2	c	Sour cream
1	cn	(7.5-oz) crab; drained, flaked and cartilege removed
1/2	c	Sour cream
1/4	c	Chopped green onion
1		Hard boiled egg; chopped fine
1/4	ts	Tabasco
1	ds	Salt

INSTRUCTIONS

Prepare piecruse mix (enough mix for a 2-crust pie) according to package
directions, substituting the first 1/2 cup sour cream for the water called
for; set aside. Combine crab, the remaining sour cream, onion, egg and
Tabasco. Divide pastry in half. Roll half to 1/8 inch thickness. With
floured 2-1/2 round cutter, cut in circles. Place about 1 teaspoon filling
on each half circle; moisten edges and fold pastry over filling. Press
edges together with a fork. Repeat with remaining pastry and filling.
Freeze if desired. Before serving, place piroshki on baking sheet, brush
with a little milk and bake at 425 degrees for 12-15 minutes or until
golden (if frozed, add a couple of minutes baking time). Serve hot! Makes
about 50.
MRS E.J. HOSEY (MERRIE JACK)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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