Memorial Cookbook

Those Who Have Died
by Suicide





1 clove garlic, peeled, crushed
salt, kosher
1 medium lemon, squeezed


6 lbs. crab legs, frozen Alaskan King, 16  legs
2 sticks butter, unsalted

Pre-heat oven to 400. In a small pot melt the butter with the garlic and a pinch of salt over low heat. Then add the lemon juice and keep the pot on very low heat. Put the frozen crab legs, exposed crabmeat up, into 9x13 inch pans and brush them all over with the melted butter-lemon juice mix. Bake for about 30 minutes, brushing the exposed crabmeat a couple of times with the butter mixture. Reserve about 4 or 5 tablespoons of butter remaining and divide among small prep bowls for dipping.

Note: "She walks in beauty, like the night-Of cloudless climes and starry skies;...A mind a peace with all below,-A heart whose love is innocent" ~Lord Byron
                                                                              Mary McIntosh - Texas
                                                                                    In loving memory of
                                                                                   Misty Ann McIntosh






When the time comes for lighting festive candles, let them remind you not only of what you lost, but also of what you had.
                                                                                     Sascha Wagner
                                                               (Taken from TCF Newsletter)




1 green pepper, diced
chicken stock
1 T. soy sauce
1/3 c. sugar
2 T. white vinegar
2 tsp. cornstarch
1 -1 1/2 lb. chicken breasts, cut into bite size pieces
1/2 tsp. pepper
1 tsp. paprika
1 tsp. curry
1/2 c. flour
juice from 1 can pineapple
chunks (reserving pineapple)


Combine spices and flour and toss meat to coat. Brown in a couple T. of oil, remove and set aside. Combine the pineapple juice, green pepper, chicken stock, soy sauce, sugar, and white vinegar in the same pan. Bring these ingredients (minus cornstarch) to a boil and deglaze pan. Lower heat and mix the cornstarch in 1 tsp cold water and add to pan and mix till thick. Add meat and pineapple and cook till done. Season with salt and pepper If desired. Serve with rice. Serves 6.

Note: The following recipe was one of Mike's favorites. The last time he came to visit, Oct. 24th, he asked me to make this for him. It can be made with either boneless chicken or pork.
                                                                                  Tanya Moroz - Canada
                                                                                       In loving memory of
                                                                                              Michael Moroz

We must be willing to get rid of the life we've planned, so as to have the life that is waiting for us.
                                                                                       Joseph Campbell




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