I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 1, 2016

Crab and Black Bean Salad

Rinse 1 cup frozen corn kernels in a colander under cold water until thawed or use 1 cup canned whole kernel corn, rinsed and drained, or 1 cup fresh corn cut from the cob; drain and blot well. Toss with 1 seeded and chopped red bell pepper; 2 thinly sliced scallions; 6 oz. canned or cooked fresh crab meat, picked over for shell and cartilage; 1 cup canned black beans; drained and rinsed; 1/4 cup chopped cilantro; 2 Tbsp. lime juice; ½ tsp. ground cumin; and salt and pepper to taste. 2 servings, 4 W.W. points per serving.
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