Grandma’s Kitchen Always A Favorite Spot

Last month, my family visited my husband’s parents in Seattle. It was such a pleasure to poke around someone else’s kitchen.

They buy foods you normally don’t buy. They have goodies you consider purchasing, but never do. They flavor foods with spices you only dabble in.

At Grandma’s house, there are peaches ripening on a window ledge - something we would never attempt with an exploring 3-year-old. A chocolate-almond cake sits temptingly on a kitchen counter. Cartons of soda pop are tucked away in a hall closet.

I love looking around in the refrigerator. Grandma makes cherry-red gelatin in parfait dishes for us. Cut carrot sticks, covered in water, sit ready to be nibbled on. Shrimp in cocktail glasses awaits our dinnertime meal. Bitter lemon-flavored soda cools in the refrigerator door.

Frozen waffles, popsicles and ice cream are carefully organized. Now why can’t my freezer look like that?

Grandma’s always gracious about turning over the kitchen to me. I feel like the kitchen is an old friend; it’s familiar, and takes only a little time getting used to again. Tea bags on this shelf, spices on that, spatula and tongs in one drawer.

We settle in. The girls find gum drops and lemon drops on the kitchen counter. My husband goes for one of those ripe peaches. My 3-year-old goes for anything she can get her hands on.

Here’s a recipe that cooks fast, satisfies your hungry appetite, and can be followed up with cherry gelatin and whipped topping.

Thanks, Grandma - we had a great time in your kitchen!

Toasted Crab Rolls

Adapted from a recipe in the National Enquirer

4 (6- to 7-inch) French rolls

Melted butter or margarine

3/4 pound imitation crab meat or frozen crab meat, thawed

1 cup shredded Monterey Jack cheese

2 green onions, sliced

1/4 cup low-fat or nonfat mayonnaise

2 tablespoons low-fat or nonfat sour cream

Cayenne pepper, lemon juice and ground nutmeg, to taste

Preheat broiler. Split rolls in half lengthwise. Brush with melted butter. Lightly toast rolls under broiler. Preheat oven to 400 degrees.

Flake crab meat, removing any cartilage. In a bowl, gently blend crab meat, cheese, onions, mayonnaise and sour cream. Season to taste with cayenne pepper, lemon juice and nutmeg.

Spoon crab mixture onto toasted rolls and place on baking sheets. Bake 5 to 10 minutes, or until sandwiches are hot.

Yield: 4 servings.

Nutrition information per serving: 355 calories, 19 grams protein, 35 grams carbohydrate, 16 grams fat (41 percent fat calories), 46 milligrams cholesterol, 837 milligrams sodium.

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