4 - 5 lbs Crabmeat (do NOT used canned)
½ lb Salted butter
½ cup Onions
¾ cup Worcestershire sauce
1 tbs Dry English mustard
½ Green peppers
1 tsp Crushed red peppers
1 qt Whole milk
2 Chicken bouillon cubes
Breadcrumbs
Flour
Eggs

Slowly melt butter in large skillet.  Add in: green peppers and onions.  Sauté until soft, then add: Worcestershire sauce, dry mustard and red peppers.
Boil milk.  Melt 2 cubes chicken bouillon and add to above mixture.  Add flour to thicken.  Mix in boiled milk and more flour until thick enough to plop off spoon (important - stir constantly so it does not stick).
Sauté crabmeat, making sure that there is no shell.  Make sure the crabmeat is cool, but make sure a crust does not form.  Have 3 bowls with flour, breadcrumbs and eggs.
First: Wet hands, put the cakes into the flour and pat into crab cakes.  You can make them into fat balls and then press like thick hamburgers.  Pat dry.
Second: Dip cakes into eggs
Third: Put cakes back into flour and pat dry
Fourth: Dip cakes back into eggs, and then into the breadcrumbs.
Fry cakes until light brown, then bake in 375° oven, until juice starts coming out.
Makes 14 - 16 crab cakes.

Submitted by:  Ulithi
 

2 Eggs
1 cup Flour
1 cup Milk
¼ tsp Salt
Drippings from a roast beef

In a mixing dish with a lip, pour in the flour and salt.
Add the eggs, one at a time, in the centre of the flour, gradually mixing in the flour after each egg.  Add the milk, a little at a time, mixing with a fork as you go (mixture will start out very stiff, but gradually gets easier to stir as you add the milk.  Once the mixture is mixed with the fork, use a hand blender to smooth the mixture.  Allow it to stand for at least the afternoon (I usually let stand all day). Immediately before putting in muffin pan, give mixture a good brisk whisk with the fork. Spray a muffin pan (deep one) with Pam or other non-stick spray.  Add about 1 tsp. of beef drippings to each.  Preheat the oven to 425º, put in the muffin pan and heat the drippings to smoking hot (this is very important), then add the mixture to about 3/4 the height of each.  You should be able to get about 8 to 10 individual Yorkshire Puddings.  Cook for about 3/4 hour.  Try not to open the oven as this can make them sag.  Just peek through the oven window :-)  They should rise all around the edges with a nice indent in the middle for gravy!  Enjoy!!!!

Submitted by: tdc

Cut each washed and dried potato into quarters and into 3 pieces per quarter.  Toss potatoes with olive oil in a large bowl.  Combine remaining ingredients in a small dish and then sprinkle over potatoes.  Toss to coat.  Spread on foil lined cookie sheet with sides.  Bake uncovered in 425° oven for about 45 minutes.  Stir twice. 

Serves 6

Submitted by:  Donnah

CRAB SPREAD

1 ½ pkgs. (12 oz.) Cream Cheese
½ cup Mayonnaise
½ cup Shredded Cheddar cheese (3 oz.)
1 tsp. Worcestershire sauce
16 oz. Shredded crab meat (I like the claw, it is sweeter)
Salt and pepper to taste

Whip together and put in refrigerator for about 1 hour before serving.

Try the Nabisco Club Crackers to spread the dip on :-)

Submitted by: Ulithi

2 (15 oz.) cans Sweet potato, drained
1 (8 oz.) can Crushed pineapple in juice (drained)
2 tsp. Melted butter
¼ tsp. Salt
1/8 tsp. Nutmeg
Dash of black pepper
1 Large egg
1 (16 oz.) can Whole cranberry sauce (divided)
Cooking spray

Mash potatoes and pineapple in large bowl.  Stir in butter, spices and slightly beaten egg.  Swirl in 1½ c. cranberry sauce.  Place in 1 qt. casserole (sprayed with cooking spray).  You can top casserole with remainder of cranberry sauce.  Bake at 350° for about 40 minutes.

Submitted by:  Madeleine

1 c. Celery, diced
1 c. Cold cucumbers, dried
4 c. Cold boiled potatoes, dried
¾ c. Sliced green onions
1/3 c. Radish slices
3 Hard-cooked eggs, cubed
½ c. Mayo or salad dressing
¾ c. Fat free plain yogurt
2½ tbs. Herb  vinegar
1½ tsp. Salt

Combine celery, cucumbers, potatoes, onions, radishes and hard boiled eggs.  Blend remaining ingredients.  Mix lightly with potato mixture.  Chill.

Submitted by:  Docj

2 pkgs. Frozen broccoli, cooked and drained
2 c. Minute rice, uncooked
2 cans Cream of mushroom soup
2 c. Shredded Cheddar cheese
1 c. Diced celery
1 c. Diced onion
1 stick Butter or margarine, melted

Combine all ingredients and bake in a greased casserole dish at 350° for 30 to 45 minutes

Submitted by:  Seagull22

2 lbs. Butternut squash
½ c. Brown sugar, packed
¼ c. Butter or margarine, melted
1 tbs. Flour
1 tsp. Salt
½ tsp. Mace (or allspice or cinnamon)
2 Baking apples, cored, cut into ½" slices (peeling is optional)

Heat oven to 350°.  Cut each squash in half.  Remove seeds and fibers.  Peel squash.  Cut into ½" slices.  Stir together sugar, butter, flour, salt and spice.  Arrange squash slices in baking dish (11 x 7).  Top with apple slices.  Sprinkle with sugar mixture.  Cover with foil.  At this point, the dish may be refrigerated to be baked later.  Bake 50 to 60 minutes or until squash is tender.  Serves 6.

Submitted by:  Seagull22

6 Large onions, sliced
Cook in microwave for about 10 minutes, Drain completely!

In another bowl, combine 1 can Cheddar cheese soup, 2 eggs and 1 cup of shredded Cheddar cheese.  Mix together.  Mix with onions.  Put into greased casserole with 1 cup of shredded Cheddar cheese on top.  Bake at 350° for 45 minutes.

Submitted by:  Terry