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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Years ago I purchased a small 'Shaw Walker' wooden box filled with old recipes. Most were handwritten; some on ladies' calling cards...others on business memo sheets and some on index cards. I gather this delightful box came from Philadelphia, PA . I hope you will try this and enjoy it. You may desire to add a dash of cayenne pepper to the mixture. Also you may choose a mild, medium, or sharp cheese. This can be used as an appetizer as well as a main dish. Ingredients:
2 tablespoons green peppers, chopped |
2 tablespoons butter, melted |
2 tablespoons flour |
1/2 teaspoon mustard, dry |
1/4 teaspoon salt |
1/2 teaspoon worcestershire sauce |
1 cup tomato, stewed and strained |
1 cup cheese, grated, kraft brand |
1 egg, beaten slightly |
3/4 cup milk |
1 cup crabmeat |
Directions:
1. Over medium heat, cook pepper in melted butter until tender.
2. Blend in flour and stir well.
3. Add seasonings, tomatoes, cheese and egg; cook a few minutes on medium stirring frequently.
4. Warm the milk over medium and then add to the heated mixture.
5. Add the crab meat and blend well.
6. Serve in pastry shells or on rounds of toast.
7. Garnish with grated cheese when serving.
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