trout

4 trout; butterflied
12 figs; (never used them)
1 cup sherry; dry(not cooking)
3 tablespoon vinegar; (sherry or mild)
1 tablespoon maple syrup; or honey
1 tablespoon dijon
1 salt & pepper; to taste

Put 1st three ingredients in a non-reactive pan. Simmer for about 10 minutes. I skipped this step as I didn't use igs. I just simmered and then wisked in the honey and mustard. Reduce by half. Brush on butterflied trout and broil. We've done it on the grill too. Don't cook it to long. I f you use the figs, take them out after you steep them for about a half hour. Put them back in AFTER the reduction, enjoy,

Hot Crab With Vegetables

6 each medium tomatoes; skin/peel
1 cup evaporated skim milk
2 tablespoon margerine
2 tablespoon lemon juice
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon pepper
16 oz imitation crab
1/4 lb mushrooms
1/2 cup frozen peas
1/2 cup spiral vegetable pasta
1/4 cup parmesan ചീസ്‌

Cook tomatoes for 5 min. Add milk and margarine, and cook for 10
minutes. Add next four ingredients. Stir in crabl and remove from
heat. Meanwhile, steam mushrooms and peas. Cook pasta for 8 minutes
in boiling water; drain. Mix crab sauce with pasta and vegetables in
large serving bowl. Sprinkle with cheese and serve.