2 tablespoons flour
2 tablespoons butter
1 cup milk
Dash of white pepper
Dash of salt
1 cup drained, canned shrimp or
fresh, cooked shrimp
Blend flour and butter over low heat. Add milk, stirring constantly, until thickened. Add white pepper and salt. Then add shrimp and heat just until shrimp are heated.
Serve over toast.
Frizzle dried (or chipped) beef in 2 tablespoons butter, and push to one side. Add the following:
2 tablespoons flour
1 cup milk
1/2 teaspoon Worcestershire sauce
Dash of pepper
Blend until thick and creamy.
Serve over buttered toast.
3 ounces cream cheese, softened
1/2 cup shredded crabmeat
1 teaspoon lemon juice
1 egg, lightly beaten
3 tablespoons mayonnaise
2 tablespoons minced parsley
2 tablespoons grated Parmesan cheese
Dash of cayenne pepper
6 slices sandwich bread, crusts removed
2 large tomatoes, ripe but firm
Preheat oven to boil. Combine cream cheese, crab meat, lemon juice, egg, parsley, Parmesan cheese and cayenne pepper; blend carefully. Toast one side of the bread slices. Cut tomatoes into thick slices and place on untoasted side of bread slices. Spread with the topping mixture and broil about 5 inches from heat until puffed and browned.
Other seafood may be substituted for the crab, or may be added in addition to the crab.
1 cup (2 sticks) butter
3 tablespoons flour
1/8 teaspoon red pepper
Dash of Tabasco? sauce
2 tablespoons onion juice
2 cups heavy cream
1/2 teaspoon seasoned salt
1/2 teaspoon Accent?
In a double boiler, with water in bottom boiling vigorously, melt the butter. Blend in flour, stirring until mixture is smooth. Add remaining ingredients and cook until mixture is smooth, stirring constantly but slowly. The mixture should be thick.
Add 1 1/2 pounds crabmeat (if canned, wash in strainer to remove preservative, and pick out any cartilage). Heat thoroughly.
When sauce is thoroughly heated, add 3 tablespoons sherry wine, mix well, and let set while water in bottom pan simmers. Keep covered. Let steep for 15 minutes before serving over buttered toast or in patty shells.
1 cup fresh or canned crab meat
1/2 cup diced celery
2 tablespoons chopped onion
1/2 cup shredded Cheddar cheese
1/2 cup mayonnaise
Mix all ingredients. Spread on toasted English muffins and broil a few seconds.
Serve hot.
1 pound fresh crabmeat, drained and flaked
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons mayonnaise or salad dressing
1 tablespoon Worcestershire sauce
1 tablespoon butter or margarine, melted
1 (1 1/8 ounce) package Hollandaise sauce mix
4 English muffins, split and toasted
Combine first 5 ingredients; saut? mixture in melted butter until thoroughly heated. Prepare Hollandaise sauce according to package directions (or make your own!).
Spoon crabmeat mixture over cut sides of English muffins; top with Hollandaise sauce.
Makes 4 servings.
1 large onion, sliced thick
Cilantro and Mexican oregano, dried, crumbled
Salt and pepper
Bread slices, buttered
Vinegar and water, in equal amounts
Cayenne pepper, to taste
Put onion slices in a bowl. Coat with spices, then cover with water and vinegar mixture. Refrigerate for 8 to 10 hours.
Drain onion slices, season with salt, pepper and cayenne. Place between two slices of buttered bread.
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