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Crab Meat au Qraixn. is the perfect
main dish for a casual compc
For informal entertaining, an attractive casserole
takes top place on the menu. This perfectly
delicious treatment of crab meat in a creamy sauce
is no exception. The recipe for this intrigtiing
combination of ingredients, which will please
everyone,is sure to go into your "make-it-again"
file. The suggestions to accompany the crab-meat
casserole are in good taste, too, and are simple to
prepare. These culinary "go -together s" all add up
to a wonderful repast for supper dining.
CRAB MEAT AU GRATIN
A delicately rich dish excellent with broccoli or
asparagus accented with browned butter sauce.
to prepare: 40 Mm. to heat: 35 van.
Vi cup butter
V cup flour
2 teaspoons salt
2 cups milk
2 6'i-oz. cans crab meat, drained
4 cups chopped celery
Yi cup chopped green pepper
2 pimientos, drained and chopped
2 tablespoons grated onion
Vi cup slivered blanched
almonds, toasted.
4 hard-cooked eggs, chopped
1 cup shredded sharp Cheddar cheese
1 tablespoon butter
2Vz cups (about 3 slices) bread cubes
(double amount to cover entire surface)
1.. Heat butter in a saucepan. Add a mixture of the
flour and salt; blend well. Heat until mixture bub
bles, stirring constantly. Remove from heat and add
milk gradually, stirring until blended. Return to
heat and cook rapidly, stirring constantly until mix
ture thickens. Cook 1 to 2 min. longer.
2. Remove and discard bony tissue from crab meat
and separate into pieces. Mix crab meat, celery,
green pepper, pimientos, onion, almonds, and hard
cooked eggs into sauce. Turn mixture into a shallow
2-qt casserole. Sprinkle with the shredded cheese.
. 3. Heat 1 tablespoon butter in a skillet Add bread
cubes and toss until coated. Spoon onto top of cas
serole. 4. Heat in a 350F oven 35 min. If desired, garnish
with slices of hard-cooked eggs. 8 to 10 servings
ORANGE-AVC
Arrange Marinated Ora
avocado on chilled salac
salad greens. Spoon any
greens. Garnish avocado
For Marinated Orange S
cut the peel and white m
size oranges. Cut crossw
Add a mixture of 1 table
wine vinegar, and 2 t
onion (or 3 tablespoons f
lightly. Chill in refrigen
NEW MOON
COHViHIIMCl(
1
3
2
1
2
4
to prepare: 35 Mm.
(allow 1 h
pkg. active dry yei
cup warm water (
cups biscuit mix
tablespoons sugar
09
tablespoons butter:
or. (about M cup)
paste, sieved
1. Dissolve yeast in wai
Add biscuit mix, sugar,
until well mixed. Turn
face. Knead until smooth
2. Roll dough into a 10
tened butter over one-h
tered half over buttered
T?rll Amiah intn a 19. in n
paste evenly over surface
shaped pieces. Roll up '
wide end.
3. Place rolls on greased
.underneath. Curve int
waxed paper and tswel;
(about 80F).lhr. j
4. Bake at 375F about
brown. If desired, brush'
10
' f "
Family Weekly, February 14. 1960
' 5 !
I