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Sea Food Ramekins
1 cup fine dry bread crumbs,
buttered (3 to 4 (lice bread)
V UP (about 1 os.) grated thorp
Cheddar cheese
1 o'i-oi. can crab meat (about
iy, cups)
1 5'j-ox. can shrimp (about 1 cup)
l4 cup butter or margarine
14 cup minced onion
i4 cup flour
teaspoon .alt
i( teaspoon pepper
4 teoipoon Accent
1 11 teaspoons dry mustard
Pew grains cayenne pepper
1 ij cups milk (
1 'l P thick sour cream
2 tablespoons chopped parsley
1. Grease six ramekins and set aside.
1. Drain crab meat, separate pieces, re
move and discard bony tissue. Drain
shrimp. If desired, cut shrimp into halves
lengthwise.
3. Mix together the buttered bread
crumbs and grated cheese. Set aside.
4. Heat butter in a saucepan over low
heat. Add onion and cook over medium
heat until onion is transparent, occa
sionally moving and turning with a spoon.
Blend in the flour, salt, pepper, Accent,
mustard, and cayenne pepper. Heat un
til mixture bubbles, stirring constantly.
3. Remove from heat. Add milk gradu
ally, stirring in. Cook rapidly, stirring
constantly, until sauce thickens.
6. Remove from heat. Stirring vigorously,
add sour cream in very small amounts.
Cook 2 to 3 min. longer until sauce is
just heated, stirring constantly.
7. Mix the crab meat, shrimp, and parsley
into the sauce. Turn one-half of mixture
into the ramekins; sprinkle each with
about 2 tablespoons of the. crumb mix
ture. Spoon remaining mixture into
ramekins and top with remaining crumbs.
S. Bake at 375F 20 to 25 min., or until
crumbs are lightly browned. 6 servings
Glazed Canadtan-Stule
Bacon
1 Vj lbs. Canadian-style bacon
(in one piece)
10 to 12 whole cloves
' cup firmly packed brown sugar
1 ' tablespoons dry mustard
Vt cup cider or apple juice
1. Set Canadian-style bacon on rack in a
shallow roasting pan. Insert whole cloves.
Cover surface with a mixture of the
brown sugar and mustard.
2. Roast uncovered at 300 F 30 min.
' 3. Pour .cider or apple juice over meat.
Continue cooking IS to 25 min. longer, or
until tender; baste occasionally.
6 servings
Party Pizza
2 cups cheese-cracker crumbs
(about 44 round crackers)
14 cup butter or margarine, softe
3 tablespoons water
1 8-ox. can tomato sauce
1 6-oz. can tomato paste
teaspoon salt
Few grains pepper
1 tablespoon sugar
y4 teaspoon oregano
1 bay leaf
1 teaspoon oregano
6 ox. Moxxarella cheese, thinly
sliced
1 tablespoon olive oil
1. Set out one 9-in. pie pan.
2. Turn cracker crumbs into a bowl. Us
ing a fork, mix in the butter and water.
Press crumb mixture firmly into an even
layer against bottom and sides of pie pan.
Level edges. Set aside.
3. Mix together in a saucepan the tomato
sauce, tomato paste, salt, pepper, sugar,
V teaspoon oregano, and bay leaf. Bring
to boiling; reduce heat and simmer 5 min.,
stirring occasionally.
4. Remove from heat and remove bay
leaf. Spread over crust. Sprinkle evenly
with 1 teaspoon oregano. Arrange cheese
slices in an even layer over sauce. Sprin
kle with olive oil. .
5. Bake at 400F 20 min., or until cheese
is melted and lightly browned. Serve im
mediately. About 6 servings
Creamed Spinach
1 10-oE. pkg. froxen chopped
spinach
1 tablespoon butter
teaspoon seasoned salt
1 teaspoon grated onion
1 tablespoon flour
Vi (up thick sour cream
1. Partially thaw the spinach.
2. Melt butter in a heavy skillet. Add
spinach, seasoned salt, and grated onion.
Cover and cook over high heat 1 to 2 min.
Reduce heat and cook 5 min. longer, stir-
' ring occasionally.
3. Sprinkle flour over spinach and blend
in. Add sour cream , in very small
amounts, stirring in. Cook over low heat
2 min. (do not boil) . Serve. . 4 lervings
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