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- 8 oz. shredded crabmeat (or you
may use imitation)
- 2 C. shredded cheese (half swiss,
half cheddar)
- 6-8 slices rye bread, cubed
- 1 diced red pepper
- 1-2 C. fresh mushroom, sliced
- 5 X lg eggs
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- 2 C. milk
- 1/2 tsp. dry mustard
- 1/2 scant tsp. seasoned salt
- 1/2 tsp. Bays seafood seasoning
- sprinkling of dill, thyme, or herbs
of choice
- 3 Tbls. melted butter or margarine
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In buttered 9x13 casserole dish, pour egg mixture
over crab, bread, cheeses and vegetables. Drizzle with melted
margarine.
Refrigerate overnight or at least 3-4 hrs. Remove from fridge
at least an hour before baking. Bake for 1 hour or golden,
allow to set for 5 min before cutting.
- 3/4 C. evaporated milk
- 1/4 C. water
- 3/4 tsp. salt
- 1 egg
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- 3 C. bread flour
- 3/4 tsp. ground cardamom
- 1/3 C. sugar
- 1 tsp. active dry yeast
- 2 Tbls. butter, cut up
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Place in bread machine in order given. Wonderful, aromatic loaf.
- 15 oz. box raisin bran cereal
- 3 C. sugar
- 5 C. flour
- 5 tsp. baking soda
- 2 tsp. salt
- 11/2 Tbls. cinnamon
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- 1 Tbls. nutmeg
- 4 eggs
- 1 quart buttermilk
- 1 C. vegetable oil
- 1/2 C. berries or nuts (optional)
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Mix dry ingredients together.Mix well with eggs, milk and oil.
Fill muffins paper lined tins 3/4 full. Bake
at 400 degrees for 15-20 min. Save extra batter in covered refrigerator
container for up to six weeks. Recipe may be halved. Bake only
what you need each time.
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