Name: Warm Crab Caesar Salad
Ingredients: 2 c Eggplant; 2 Heads of garlic; 1/2 c Pure olive oil; 4 oz Crab meat; 1/4 oz Lemon juice; 1/2 ts Dill, dried; Salt, cracked black pepper to taste; 4 c Romaine lettuce; 2 c Croutons, optional

Often those who are really bound in the sin of cynicism demonstrate all of these unpleasant traits. These traits are super easy to observe in others either through one’s critical comments or glum facial expressions. They see the glass always half full. They are the princes of pessimism. They crush any excitement in a room. They destroy morale in any team. They major on the negative. They are quick to see the worst. Whenever they want to meet, it’s always problem related. They squash good ideas and the potential from others. They are grumpy. They complain about everything. They are the party of “no.” They have a problem with everyone and everything. They are experts at discovering everybody’s flaws except their own. They stand as the self-appointed judges of the world and measure others by their own standards of righteousness. And they often look as friendly as a rattlesnake.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Meats	California	Salad, Seafood	2	Servings

INGREDIENTS

2	c	Eggplant
2		Heads of garlic
1/2	c	Pure olive oil
4	oz	Crab meat
1/4	oz	Lemon juice
1/2	ts	Dill, dried
		Salt, cracked black pepper to taste
4	c	Romaine lettuce
2	c	Croutons, optional

INSTRUCTIONS

Prepare the eggplant by cutting into strips two inches long and half inch
wide.  Salt these strips and set aside to drain excess liquid while garlic
is roasting.
Cut off the tops of the garlic, so that all the cloves are exposed, and
brush with olive oil.  Season with cracked black pepper and wrap in foil.
Bake for one hour at 400 degrees F.
These first two steps can done ahead of time and just set aside until
needed.
Heat the oil until smoking in a medium size saute pan. Add eggplant and
saute until golden brown.  Add roasted garlic, crab, lemon juice and dill.
Saute together for 30 seconds and season with salt and pepper.
In a large salad bowl, toss together the Romaine lettuce and sautéed
ingredients quickly.
Serve immediately and garnish with croutons if desired. *Note: Use pure
olive oil when cooking to avoid bitter after-taste. Yield: 2 Typed in
MMFormat by cjhartlin@msn.com  Source: Food & Wine the Westin Way Chef
Jamie Morningstar, Napa Valley, California
Cindy Hartlin Oakville, Ont. Canada
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Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 27, 1998

A Message from our Provider:

“Been taken for granted? Imagine how God feels”

No unwelcome tasks become any the less unwelcome by putting them off till tomorrow. It is only when they are behind us and done, that we begin to find that there is a sweetness to be tasted afterwards, and that the remembrance of unwelcome duties unhesitatingly done is welcome and pleasant. Accomplished, they are full of blessing, and there is a smile on their faces as they leave us. Undone, they stand threatening and disturbing our tranquility, and hindering our communion with God. If there be lying before you any bit of work from which you shrink, go straight up to it, and do it at once. The only way to get rid of it is to do it.

Alexander MacLaren