Title: Maryland Cream of Crab Soup
Categories: Soups/stews, Fish seafoo
Yield: 1 Servings

1 lb Crab meat
1 ts Celery salt
1 Vegetable bouillon cube 1
1/8 ts Pepper; cup boiling water
1/4 c Chopped onion
1/4 c Margarine or butter
1 qt Milk
2 tb Flour
For garnish

Remove cartilage from crab meat. Dissolve bouillon cube in the boiling
water. In a 4-quart saucepan, cook onion in margarine or butter until
tender. Blend in flour and seasonings. Add milk and bouillon gradually and
cook over medium heat, stirring constantly, until mixture thickens enough
to coat spoon. Add crab meat; heat, but do not boil. Garnish with parsley
before serving (Recipe from “An Eastern Shore Sampler” prepared by
Delamarva Poultry Industry, Inc.) From Call It Delmarvalous From
Cookie-Lady’s Files

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Lentil Loaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Rice Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cooked lentils
6 slices bread, torn into small pieces
2 eggs (or substitute)
1 cup vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
1/2 package dry Knorr Spring Vegetable soup mix
1/3 cup dry bread crumbs
vegetarian gravy

Put all the ingredients, except dry bread crumbs, into a large bowl and mi
x well. Pour into a greased loaf pan and bake at 400 for 40 minutes. After ba
king, sprinkle top with dry bread crumbs and continue baking another 10 minutes
. Let sit for 10 minutes or so before serving. Top each serving with vegetar
ian gravy.

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Title: Snow Pea And Red Pepper Salad
Categories: Salads, Anne
Servings: 10

1 1/2 lb Snow peas
1 lb Mushrooms
2 Peppers; red sweet
3 Garlic cloves; finely chopp
3 tb Vinegar; white wine
1/3 c Sesame seeds; toasted, opt.
1 tb Sugar
1 ts -Salt
1 c Oil
3 tb Lemon juice

Remove strings and tops from snow peas. Blanche for 1 minute in boiling
water. Drain immediately and plunge into ice water to make them crisp.
Drain again and dry. Slice mushrooms. Dice peppers into small pieces.
Combine garlic, vinegar, lemon juice , sugar, salt and pepper. While
beating by hand or in processor, add oil slowly in stream. Toss veggies
together. Just before serving, toss in sesame seeds, dressing and veggies
together.
posted by Anne MacLellan

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Title: Chili Bean Soup
Categories: Mexican, Soups/stews, Beef, Beans, Chili
Yield: 5 servings

1 lb Pinto beans 8 c Boiling water
1 ts Garlic salt 1 ts Onion salt
1/4 ts Thyme 1/4 ts Marjoram
10 1/2 oz Can beef broth 16 oz Tomatoes, 1 cn
1 pk Chili seasoning mix 1 c Hot water

Rinse, sort and soak beans overnight. drain and empty them into a large
pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover
and simmer until beans are tender, about 3 hours. (Don’t let beans boil
dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use
another day in another way. Mash remaining beans with their liquid. Add
remaining ingredients. Heat 10 minutes to blend flavors.

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Title: Chocolate-Gilded Danish Sugar Cones
Categories: Cookies, Chocolate
Yield: 16 servings

1/2 c Butter or margarine, 1 ts Vanilla
-softened 3 oz Bittersweet chocolate
1/2 c Sugar -OR
1/2 c All-purpose flour 1/2 c Semisweet chocolate chips
2 Egg whites

Preheat oven to 400’F. Generously grease 4 cookie sheets. Beat butter and
sugar in large bowl until light and fluffy. Blend in flour. In clean, dry
bowl, beat egg whites until frothy. Blend into butter mixture with vanilla.

Using measuring teaspoon, place 4 mounds of dough, 4″ apart, on each
prepared cookie sheet. Spread mounds with back of spoon dipped in water to
3″ diameter. Bake, 1 sheet at a time, 5-6 minutes or until edges are just
barely golden. (Do not overbake or cookies become crisp too quickly and are
difficult to shape.) Remove from oven and quickly loosen each cookie from
cookie sheet with thin spatula. Shape each into a cone; cones become firm
as they cool. (If cookies become too firm to shape, return to oven for a
few seconds to soften.)

Melt chocolate in small bowl over hot, not boiling, water. Stir until
smooth. When all cookies are baked and cooled, dip flared ends into melted
chocolate. Let stand until chocolate is set. If desired, serve cones by
standing them in a bowl. (Adding about 1″ of sugar to bottom of bowl may be
necessary to hold them upright.)

Makes 16 cookies

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YELLOW SQUASH CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Margarine
4 Yellow summer squash — sliced
1 Onion — medium, chopped
4 oz Green chilies — (1 can); chop
10 Saltine crackers — crushed
Salt pepper to taste
1 1/2 c Cheddar cheese — shredded

In a skillet, melt margarine over medium heat. Saute squash and onion until
crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and
pepper. Spoon into a greased 1 1/2 qt. casserole. Top with cheese. Bake at
350 degrees for 15-20 minutes.

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Title: MERRY SPRITZ COOKIES
Categories: Cookies
Servings: 72

1 Foil-wrapped bar NESTLE
-Premier White baking bar
-(2 oz)
3/4 c Butter or margarine,
-softened
1/2 c Sugar
1/2 t Salt
1 Egg
2 t Vanilla extract
2 1/2 c All-purpose flour
1 pk NESTLE Toll House semi-sweet
-chocolate Rainbow Morsels
-(9 oz)

Preheat oven to 350’F. In small saucepan over low heat, melt Nestle
Premier White baking bar; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Blend in
egg and vanilla extract. Blend in melted baking bar. Gradually beat in
flour. Place dough in cookie press fitted with desired plate. Press dough
onto ungreased cookie sheets; decorate with Nestle Toll House semi-sweet
chocolate Rainbow Morsels.

Bake 7-9 minutes until set. Let stand 1 minute. Remove from cookie sheets;
cool completely.

Makes about 6 dozen cookies.

MMMMM

Title: Horseradish BBQ Sauce
Categories: Sauces
Yield: 1 servings

6 lb Chicken pieces
1/2 c Fresh lemon juice
1/2 c Ketchup
4 ea Drops of hot pepper sauce
1 ea Salt and pepper
1 c Butter
1/2 c Cider vinegar
2 t Worcestershire sauce
1/3 c Prepared horseradish

Combine all ingredients in a non aluminum sauce pan and bring just to
a boil. Lower heat immediately and simmer 15 minutes. Makes about 1
1/2 cups. Lightly brush on barbecue sauce. Do no let chicken burn.

MMMMM

Title: No Fail Pie Crust
Categories: Pie Crusts
Yield: 6 servings

1/3 c shortening (or 1/3 cup lard)
3 tb cold water
1/2 ts salt
1 c all-purpose flour

Double the recipe for 2 crust pie.

Cut shortening into flour and salt until particles are size of small
peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp.
water can be added if necessary.) Gather pastry into ball;shape into
flattened round on lightly floured cloth covered board.Roll pastry 2″
larger than inverted pie plate,9″ x 1 1/4"Fold pastry into
quarters;place in plate.Unfold and ease into plate,pressing firmly
against bottom and side.Trim edge of pastry 1″ from rim of plate.Fold
and roll pastry under, even with plate;flute.

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Title: HERBS DE PROVENCE SPICE MIX
Categories: Spices, Condiments
Yield: 34 servings

3 tb Dried marjoram
3 tb Dried thyme
3 tb Dried savory
1 ts Dried basil
1 ts Dried rosemary
1/2 ts Dried sage
1/2 ts Fennel seeds

Combine all ingredients. Mix well and spoon into small jars. Makes 3/4
cup. Use to season chicken, vegetables or meat.

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