Y'know, we have a lot of differnet kinds of people in our little group, and between us we have a wide variety of interests, from collecting and costuming, to writing and gaming. However there is, I've noticed, one distinct thing that we Victoria fans have in common (and I daresay so do all Star Wars fans worldwide): we eat. Heck, if we didn't, we'd all kinda slow down, and eventually stop moving, and then the only thing we'd be good for is lining up for Episode III, and possibly not enjoying it as much as the living... ...but I digress. Here's where you can post your own favourite recipies, and learn new ones to try out yourself (or get a grownup to make for you if sharp or hot things are a no-no). Share your successes and experience, and inspire others to come up with something more imaginative for that next potluck dinner than a stick of Mentos. Bon appetit! --------------------------------- Crab-stuffed Mushrooms Caps [image=http://cjonline.com/images/102399/fea.rec.thomasdish.jpg] (this recipe doesn't include the cheese seen above, but making such alterations to this dish is easy.) I made this for Derisa as a treat for her birthday. It makes a great appetizer, or a good party contribution, providing the host doesn't mind you using the oven for a few minutes. You will need: 24 small or 12-18 large mushrooms 1/4 cup cracker or dry bread crumbs (optional) 2 cans crab meat (not chunked) 1 onion, finely diced 1 1/2 cups (approx.) cream cheese 2-3 tbsp. oil salt to taste Wash mushrooms and completely remove stems from caps. Pat the caps dry and set aside. Fry the diced onion in oil over medium heat, until transparent. Add cream cheese and reduce heat to medium-low, blending the cheese with the onion as it melts. Add crab meat and blend in over medium-low heat. Add salt to taste. Remove crab filling from heat and refrigerate until it hardens a bit, approx. 30 minutes to an hour. After removing the crab filling from the refrigerator, preheat oven to 350 F. Using a teaspoon, pack crab filling into mushroom caps so they are nicely rounded on top. Lightly push each filled cap into crumbs so the filling is coated evenly, and set filling-side-up onto baking tray. Bake for ten minutes, or until mushrooms appear to be cooked. Mushrooms "sweat" as they cook, so you may wish to place them on a paper towel for a few minutes after they come out of the oven. Serve.