Recipe Bytes from Restaurant Hospitality and Food Management
Mobile Friendly | Online Version | Add to your Safe Sender list July 28, 2011

Dungeness Crab Enchiladas

1½ lb. California cream cheese

3 cups Bellwether Farms Fromage Blanc

1½ cups chopped cilantro

get recipe 
Apple Koolsla (Dutch Apple Coleslaw)

2 Granny Smith apples, peeled and cubed

1 Tbsp. fresh lemon juice

3 cups thinly sliced Napa cabbage

get recipe 
Crab Crabology 101: Understanding Grades of Crab Meat
Phillips resident crabologist will explain the different grades of crab meat and help guide you to the best choice for your recipe. Click here to watch the video.

Idaho Potato and Lobster Shoreman's Pie

2 whole lobsters

3 lb. Idaho® potatoes, peeled & cut

8 Tbsp. butter, divided

get recipe 
SUBSCRIBE TO
RESTAURANT HOSPITALITY &
FOOD MANAGEMENT
Subscribe to Restaurant Hospitality
Subscribe to Food Management

About This Newsletter

This eNewsletter was sent to: `email`

To unsubscribe from this newsletter, please visit: Unsubscribe

For questions concerning delivery of this newsletter, please contact our Customer Service Department at:
US Toll Free: 866-505-7173
International: 847-763-9504
or Customer Service

Penton Media | 249 W. 17th Street | New York, NY 10011

Copyright 2011, Penton Media. All rights reserved. This article is protected by United States copyright and other intellectual property laws and may not be reproduced, rewritten, distributed, re-disseminated, transmitted, displayed, published or broadcast, directly or indirectly, in any medium without the prior written permission of Penton Media.
Read the Penton Media Privacy Policy