Seafood Bruschetta

This is one of my go to recipes. If you like seafood this versatile recipe will be sure to please. Perfect for small get togethers. Double the recipe and have enough for a quick sandwich the next day.....Try it you'll like it! Don't forget a bottle of white wine!

SEAFOOD BRUSCHETTA
A big handful of raw shrimp, peeled and roughly chopped
1/2 can of good quality canned crab meat
1/2 avocado, diced
1 tomato, diced
1/2 red onion, diced
1 lime
handful of cilantro, chopped (optional)
French Baguette
Olive oil

In a small sauce pan, melt a pat of butter. Cook shrimp and crab together until shrimp is cooked through. Set aside.

Combine avocado,tomato and red onion in a bowl. Squeeze lime over mixture. Add cooked shrimp and crab to bowl. Toss. Mix cilantro at this time. Season to your liking with salt and pepper.

Cut baguettes into slices, slightly at an angle. Place on baking sheet and drizzle with olive oil. Season baguettes slices with salt and pepper. Bake 350 degree oven for 5-10 minutes.

Place scoop of seafood mix on each slice.

De Ja Food!

I think your going to like this one. I was surffing a while back hoping to find a break through in genelogy...no luck. However, I was lucky enough to have found http://culinarygenealogy.blogspot.com. It turns out Jennifer Farley (not sure if she is related) created her blog around her family recipes. It is a treasure trove.
This blog is well done, including her old and not so old family pictures, brief family memories....but the recipe collections is superb. You must visit. I found and made this one for supper tonight. At first bite I was taken back to when I was a kid. With my eyes closed I remembered the smell and Oh! the taste of the limas.
This is perfect when served with baked ham...cold or hot.

Baked Limas
1 1/2 cups dried limas
5 cups cold water
4 slices bacon, cut in 1 inch pieces
1/3 cup minced celery
1/2 cup minced onion
1/4 cup diced green pepper
1 minced glove garlic
1 tblsp. flour
1 1/2 cups canned tomatoes
2 tsp. salt
1/8 tsp. pepper
2 tbsp. granulated sugar

Soak limas overnight in 3 cups of cold water. In the morning add 2 cups of water; cover; bring to a boil and cook until tender. Drain. Place in a 1 1/2 quart casserole. Cook bacon until it begins to brown; then add celery, onion, green pepper, and garlic; continue to cook until vegetables are tender and bacon is crisp. Stir in flour, add next 4 ingredients then cook, stirring, until sauce thickens. Pour sauce over limas; cover and bake in a slow oven of 300 degrees for 1 hour. Serves 4.