A Delight of a Find
Several months ago we brought a shed-full of boxes Danny's parents had in storage. It's been a blessing to have family mementos where we can see and enjoy them, but there was one special treat tucked in a box.
Danny's mom had saved two plastic bags full of clipped recipes. Now, I know they were at least a decade old because that's how long they had been tucked away, but many were much older. Some were even in her father's handwriting - a real treasure both genealogically and in the eyes of a foodie.
Needless to say I've been sampling recipes from those bags for months. Here's a favorite:
Crab Delight Bake
2 packages Louis Kemp Crab Delights (real crab flakes if you can afford it)
1/4 cup margarine
1 bunch green onions, chopped
6-8 oz can mushrooms, sliced and drained
1/2 cup bread crumbs (something with some flavor!)
salt to taste
Cayenne pepper to taste (the spice, not my cat)
1/3 cup grated Monterrey Jack cheese (fresh, please)
1. Preheat oven to 350 degrees.
2. Saute mushrooms and onions in medium skillet in margarine. Set on medium heat and saute until tender. Spread mixture in the bottom of an 8x10" baking dish.
3. In a small bowl, combine salt, Cayenne pepper and bread crumbs. Sprinkle 1/4 cup of the dry mixture over the vegetable mixture. Top with the crab delights. Cover with remaining bread crumb mixture and then the cheese.
4. Bake at 350 degrees for 10-15 minutes, until the cheese and crumbs are toasted. Serve with cornbread, rolls or crackers.
Danny's mom had saved two plastic bags full of clipped recipes. Now, I know they were at least a decade old because that's how long they had been tucked away, but many were much older. Some were even in her father's handwriting - a real treasure both genealogically and in the eyes of a foodie.
Needless to say I've been sampling recipes from those bags for months. Here's a favorite:
Crab Delight Bake
2 packages Louis Kemp Crab Delights (real crab flakes if you can afford it)
1/4 cup margarine
1 bunch green onions, chopped
6-8 oz can mushrooms, sliced and drained
1/2 cup bread crumbs (something with some flavor!)
salt to taste
Cayenne pepper to taste (the spice, not my cat)
1/3 cup grated Monterrey Jack cheese (fresh, please)
1. Preheat oven to 350 degrees.
2. Saute mushrooms and onions in medium skillet in margarine. Set on medium heat and saute until tender. Spread mixture in the bottom of an 8x10" baking dish.
3. In a small bowl, combine salt, Cayenne pepper and bread crumbs. Sprinkle 1/4 cup of the dry mixture over the vegetable mixture. Top with the crab delights. Cover with remaining bread crumb mixture and then the cheese.
4. Bake at 350 degrees for 10-15 minutes, until the cheese and crumbs are toasted. Serve with cornbread, rolls or crackers.
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