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Passport Book or Passport Card will be required by June 01, 2009.

Passport Books are valid for international travel by air, sea or land.

Passport Cards are valid when entering the United States from Canada, Mexico, the Caribbean and Bermuda at land border crossing. Passport Cards are NOT valid for internatonal travel by air.

Passport Books/Passport Cards are valid for 10yrs. for adults & 5yrs. for miners (16yrs. & under)

For more info & fee: http://

travel.state.gov/passport/ppt_card/ppt_card_3926.html

Passport:

Apply for U.S. Passport (First time Applicant & for minor)
Lost or Stolen U.S. Passport (report and/or replace)
Renew your U.S. Passport
Changing or Correcting Info to your U.S. Passport

    http://travel.state.gov/passport/passport_1738_2.html

Mexican Fiesta Crab Crisps

June 3rd, 2010 04:10:01 am

Here's another recipe from Mission Foods, and it's a jim dandy! Perfect for snacking or as appetizers at a party, I make these quite often, and just as often double the recipe. Unfortunately, even with just the two of us at home we usually manage to finish off the whole bunch of these Crab Crisps, so it sometimes actually serves as lunch or supper, served with a cold bebida or two. Actually, as simple and delicious as these are, maybe it's not that unfortunate after all... So here you go: MEXICAN FIESTA CRAB CAKES Ingredients: 2 Mission Light or Fat Free Flour Tortillas 6 oz. Alaskan Crab meat (can use imitation crab meat) 1/2 cup diced Red Bell Pepper 3 Tbsp. reduced calorie Mayonnaise 2 Tbsp. Italian Parsley 2 Tbsp. chopped Chives 1 Tbsp. fresh Lime Juice 1 Tbsp. Dijon Mustard 1 Tbsp. grated Parmesan Cheese 4 drops Tabasco Sauce Directions: Cut tortillas into 6 wedges each and spray both sides lightly with cooking spray. Place pieces on an ungreased baking pan and bake in a pre-heated 400 degree oven for 10 minutes or until crisp. Combine remaining ingredients in a medium bowl and mix well. Spread a rounded tablespoon of crab mixture on each tortilla wedge; place wedges on an ungreased baking pan. Broil for 5 minutes until lightly brown. Serve immediately. Can it get any simpler than that? Buen provecho! If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email [email protected] (and put "recipe" in the subject box so I'll know what it's about) Awaken your inner beach bum... Thank you for supporting Rocky Point Tides!

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