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minutes to dry out insides of cream puffs. Cool on wire racks; cut off tops.
After cream puff shells are cool, stuff with crab meat moistened with mayonnaise, mixed with chopped onion, capers, salt, pepper and mustard to taste, and perhaps some Worcestershire sauce or garlic.
This was a springtime tailgate when asparagus was in season. At Labor Day, fresh asparagus are rare and, if you can find them, as dear as diamonds. You can substitute an in-season vegetable, say green beans. Parboil the beans until tender, rinse until cool, drain and drop into the following vinagrette dressing. Top with thinly sliced purple onion rings and chill.
Vinaigrette Dressing
Mix together:
V2 teaspoon finely chopped garlic
1 teaspoon salt
*/2 teaspoon pepper
V2 teaspoon dry mustard
1 teaspoon Dijon mustard
2 tablespoons pure olive oil
1 teaspoon fresh lemon juice
2 tablespoons tarragon or wine vinegar
4 tablespoons vegetable oil
Speaking of in-season vegetables, it’s the time of year when eggplant vines swing into mass production. Now, I can eat eggplant anyway it’s cooked—dipped in batter and fried, sauted in olive oil, layered in casseroles with tomatoes, cheese or meat, even raw with a little salt. But not the rest of my family. So I’ve learned to
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