Murder Is Binding (26 page)

Tricia wasn't sure she was ready to hear what else he had to say.

“Do tell,” Ginny said, rolled her eyes, and picked up another crab puff, popping it into her mouth.

“I'd be glad to.” But instead of launching into his story, Bob inspected the morsels on the plates and trays before him. He chose the biggest stuffed mushroom on a tray and took a bite, closing his eyes and throwing back his head theatrically. “This has got to be the most delicious thing I've ever eaten in my entire life.”

Quelling the urge to throw up grew more difficult. “Come on, Bob, you're obviously dying to tell us,” Tricia said.

He chose a piece of the prosciutto-wrapped asparagus from one of the platters and downed it in one gulp. “Heaven. Just heaven.”

Tricia tapped her foot impatiently.

Bob took a fortifying sip of his drink before setting down his glass. “It seems Deirdre Gleason's assets have been frozen. Doris needed money to hire a good defense attorney so she's sold the Cookery, lock, stock, and barrel. And I have already rented out the building.”

“To whom?”

Bob pulled a set of keys from his pocket and handed them to Angelica, who smiled coyly. “Me.”

Tricia's stomach tightened. “But I thought you wanted to open a restaurant.”

“All that time lying around got me to thinking about the long hours and the low profit margin associated with owning a restaurant. And—and I thought it would be such a kick to have my own little business right next to yours. Aren't you just thrilled, Tricia?”

Thrilled wasn't the word.

“That little demonstration area Doris devised is absolutely perfect. I can cook all day while my employees run the store. I'll have a steady income and get to do what I love. It's as simple as that.”

“But you don't know the business. Where will you get your stock? Have you ever hired or trained an employee? Do you have any idea about the paperwork involved juggling inventory, vendor invoices, and taxes?”

“Trish—” Angelica cut her off. “That's the beauty of having my shop right next door to you. You already have all the knowledge I need and I can tap into your brain anytime I want. What could be better? Now you must tell me who did your loft conversion. Of course, I'm leaning toward French country for my decorating scheme, but I was thinking it would be neat to knock a hole through the bricks and put in a door linking my apartment with yours.”

“No way!” Tricia declared, worried she'd never again have a private moment to herself.

“What's going to happen to the house you bought?” Ginny asked, her eyes flashing with interest.

Angelica turned to Bob.

“By canceling the deal, you've forfeited your deposit, I'm afraid. But the house is back on the market. It sat for a long time. I'm sure if you upped your offer by a few thousand, you'd get it, Ginny.”

“It would be a stretch, but I think we could do that,” Ginny said, her hope restored.

“One more reason to celebrate,” Angelica said. “This calls for champagne.”

“We don't have any,” Tricia said, feeling like a party pooper.

“Yes, we do,” said Mr. Everett. And he brought out a chrome champagne bucket on a stand from behind the sales counter.

“If you'll look under that tray on the shelf over there, Ginny, I think you'll find the crystal flutes. Isn't it amazing what you can rent in a wonderful little village like Stoneham?” Angelica said and beamed.

For a small-town grocer turned bibliophile, Mr. Everett would have made a pretty fair sommelier. He popped the cork with style, and Ginny captured the geyser of sparking wine in a couple of glasses, passing them to Angelica and Bob, and then to the rest of the gathering, including herself and Mr. Everett.

“Who'll make the toast?” Roger asked.

Tricia stepped forward, feeling anything but cheerful. “I suppose it had better be me.” She turned her gaze to her sister, exhaled a long breath, forced a smile, and raised her glass. “To Angelica, and her new venture.”

“Here, here,” chorused the rest of them and sipped.

“I should like to make a toast as well,” Angelica said. “To Tricia, who makes all things possible.”

Tricia waved an impatient hand. “Like what?”

“Like what? You've given Ginny and Mr. Everett here jobs—that's good for the local economy. Through your efforts Grace has been freed from her imprisonment at that assisted living center, and your shop brings happiness to all those tourists with nothing to read.”

Tricia shrugged. “I guess.”

“And because of you I've got a new life. New friends.” She eyed the gathering and gave Bob a modest smile. “A new job, and will soon have a new home.” Angelica raised her glass, tipping it in her sister's direction.

Tricia raised her glass as well and managed a smile. “Not bad for the village jinx, huh?”

S
PAGHETTI
S
AUCE

In a large pot, heat oil, brown onion and garlic, sear ribs, and brown sausage.

 

Empty contents of all the cans (tomatoes, puree, and paste). Add bay leaves, salt, and sugar.

 

Simmer 3 to 4 hours, longer if you like a thicker sauce. Stir occasionally.

 

Serve over your favorite pasta with grated Parmesan or Romano cheese, and with crusty bread.

L
OBSTER
B
ISQUE

Place lobster and celery in a heavy saucepan and cover with cold water. Bring to a boil; boil for 10 to 15 minutes or until lobster is red and cooked.

 

Remove lobster, set aside to cool. Strain broth and set aside.

 

In a large saucepan, melt butter. Sauté shallots and onion until soft and translucent. Add half-and-half plus some of the lobster broth (reserving 3 cups for later). Heat thoroughly, then add seasoning, sherry, and bouillon cube. In a bowl, mix together the flour and 3 cups of lobster broth. Add flour mixture to the saucepan. Heat until thickened.

 

Remove meat from lobster and add to the bisque. Allow the bisque to simmer (do not boil) for 15 minutes, stirring occasionally.

S
TROMBOLI

Let dough rise in a warm place until doubled. Punch down. Roll loaves together into one 15-inch-by-12-inch rectangle.

 

Layer ham and pepperoni on half of the dough (lengthwise). Sprinkle with the onion and green pepper. Top with ¼ cup of pizza sauce. Layer the salami, mozzarella, and Swiss cheese over sauce. Sprinkle with basil, oregano, garlic powder, and pepper. Spread another ¼ cup of the pizza sauce on top.

 

Fold plain half of the dough over the filling and seal the edges well. Place on a foil-lined, lightly greased baking pan.

 

Bake at 375 degrees for 30 to 35 minutes. Brush with melted butter. Heat the remaining pizza sauce and serve with the sliced Stromboli. Serves 4 to 6.

C
RAB
P
UFFS

Preheat oven to 400°F. Line baking sheets with parchment paper or aluminum foil.

 

In a bowl, combine crabmeat, cheese, chives, Worcestershire sauce, lemon juice, mustard, and dill weed. Set aside.

 

In a large saucepan, melt butter, add beer, salt, and lemon pepper. Bring to a boil. Add flour, remove from heat, and stir briskly with a wooden spoon. Return to heat. Continue to beat until a dough ball forms. Remove from heat.

 

Add eggs to dough, one at a time, beating vigorously after each addition until well combined.

 

Fold crab mixture into dough.

 

Drop by spoonfuls onto baking sheet.

 

Bake crab puffs 25 to 30 minutes until crispy and golden brown. Best served warm.

 

Makes 35 to 40 crab puffs.

B
EAST
S
TROGANOFF

In a medium-sized saucepan, combine the sour cream, mustard, tomato paste, Worcestershire sauce, paprika, salt, and pepper and simmer slowly for 20 minutes, then remove from heat, cover, and keep aside while you cook the rest of the ingredients.

 

After washing mushrooms, slice thin and sauté in 3 tablespoons of butter until tender. Put in a separate container.

 

Cook the sliced onions in 2 tablespoons of butter until they are transparent and lightly browned, about 10 minutes. Put them in a bowl with the mushrooms.

 

Cook the meat over high heat in the remaining butter (if using leftover meat, just until warm; if raw meat, 3 or 4 minutes until lightly browned).

 

Put sauce over medium heat, bring to a simmer, and add the mushrooms and onions; let simmer for another 5 minutes.

 

Add meat and simmer until meat is heated through, about 2 minutes.

 

Serve over wide noodles and enjoy!

A
NGELICA'S
I
RISH
S
ODA
B
READ

Preheat oven to 350 degrees. Foil-line a baking sheet, lightly grease.

 

In a large bowl, stir the flour, sugar, baking soda, baking powder, and salt together. In a separate bowl, beat the eggs, buttermilk, and oil together. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Add the caraway seeds and raisins. Stir until a soft dough forms.

 

With floured hands, shape the dough into a large ball on a lightly floured board or waxed paper. With a sharp knife, make an X across the top of the dough. Place the dough on the prepared baking sheet. Brush the top with milk. Bake in the center of the oven until golden brown (30 to 40 minutes).

 

Serve warm with butter.

I
RISH
L
AMB
S
TEW

Preheat oven to 350 degrees.

 

Cut the lamb into slices or cubes. Peel the potatoes and onions and cut them into thin slices or chunks.

 

Mix the parsley and thyme together. Butter a casserole.

 

Arrange a layer of
₁
/
₃
of the potatoes on the bottom of the casserole. Cover with a layer of lamb, then a layer of onions. Season with the herbs, salt, and pepper. Repeat to form 3 layers, seasoning between each layer and ending with the onions. Add the broth (add enough broth so that the contents of the casserole are nearly covered but not submerged).

 

Cover the casserole and cook in a 350-degree oven for 1½

 

hours until the lamb is tender.

 

Combine the butter and flour in a small bowl and add the paste to the casserole (distributing it evenly). Continue cooking 5 minutes until the juices are thickened.

 

Makes 6 servings.

S
TUFFED
M
USHROOMS

Wash and dry mushrooms. Remove stems, chop finely.

 

Melt butter in skillet; add onion, pepperoni, green pepper, garlic, and chopped mushroom stems. Cook until tender.

 

Add crumbs, cheese, and parsley. Mix well. Stir in chicken broth.

 

Spoon stuffing into mushroom caps.

 

Bake uncovered at 325 degrees for 25 minutes.

 

Serve hot.