SC - OT--Recipe for Crab Rangoon

[Gerekr at aol.com]

On 12/29/99 8:33 AM sca-cooks at Ansteorra.ORG wrote:

>From:  CONNECT at aol.com
>Sender:    owner-sca-cooks at Ansteorra.ORG
>Reply-to:  sca-cooks at Ansteorra.ORG
>To:    sca-cooks at Ansteorra.ORG
>In a message dated 12/28/1999 9:44:34 PM Eastern Standard Time, 
>alm4 at cornell.edu writes:
>
><< One book is chinese and asian cooking >>
>
>I've been looking for a good receipe for Crab Rangoon to reproduce at home, 
>but haven't found any to be satisfactory yet. I love the stuff at the local 
>chinese buffet, I'm sorry to say, as it's gotta be heart-attack-on-a-plate. 
>Does anyone have a receipe to die for that you're willing to share? ;)
>
>Yours gratefully,
>Rosalyn MacGregor
>(Pattie Rayl)
>=======================================

The recipe for Crab Rangoon that one I know is in (preparing to duck) the 
Time-Life Foods of the World volume for Pacific and Southeast Asian -- 
this series is seriously inauthentic (not out of period, just inauthentic 
for the ethnicities it claims to represent, at least I got that reading 
over the years from both my major Russian professor and my favorite SE 
Asian specialist, now retired from the spy biz), but it has a pretty 
good, easily do-able at home, recipe for these.  I've made them, years 
ago, and I thought it was pretty good at the time.  The T-L calls it a 
Hawaiian puu-puu (appetizer), there's a good color picture on about p25 
of the big book.  The little spiral-bound book with the recipe (p. 10) 
has a very good line drawing of how to fold them.  This would be 
available at most public libraries.

Patsy/Chimene
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