Maryland Chowder

2 cups crabmeat, shredded

3 tbsp. butter

2 tbsp. chopped onion

2 cups diced potatoes

2 cups boiling water

2 cups hot milk

1 tbsp. flour

paprika

celery salt

salt and pepper to taste

Prepare crabmeat.  Saute onion in butter until lightly browned and add potatoes and water.  Cook until potatoes are tender.  Add crabmeat and milk.  Blend flour and remaining butter and add to soup.  Stir well and simmer 3/5 minutes.  Add seasonings.  Serves 6.

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Sweet Potato Shepherd's Pie

 

2-1/2 lbs. sweet potatoes

1/4 cup butter or margarine

2 tbsp. packed light brown sugar

1 tsp. salt, divided

1/2 tsp. pepper, divided

1-1/2 lbs. ground beef

1 onion, chopped, about 1 cup

1 clove garlic, minced

1/2 tsp. dried thyme

1 can (10-3/4 oz.) condensed cream of mushroom soup

1 pkg. (10 oz.) frozen mixed vegetables, thawed

1 tbsp. soy sauce

Preheat oven to 425 degrees.  Bake sweek potatoes unitl tender, about 45 minutes.  Cool until handleable - 20-30 minutes; remove skins.  In bowl, combine sweet potatoes with butter, sugar, 1/2 tsp. salt and 1/4 tsp. pepper; with mixer at medium, beat until smooth.  Set aside.  Reduce oven temperature to 350 degrees.  Heat large non-stick skillet over medium-high heat.  Add beef with onion, garlic, thyme and remaining salt and pepper; cook, stirring occasionally, until beef is browned, 8-10 minutes.  Drain mixture; return to skillet.  Stir in soup, vegetables and soy sauce; transfer to 6-cup baking dish.  If desired, transfer potatoes to pastry bag fitted with star tip or plastic food storage bag with corner cut.  Pipe rosettes or use spoon to mound potato mixture over top of beef mixture.  Bake until heated through and tips of potatoes are browned, 10-15 minutes.  Serves 6.

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Tater Tots Casserole

 

2 lbs. lean ground beef salt, pepper to taste

1 medium onion, chopped

1 (2-lb.) pkg. Tater Tots, frozen

2 cans cream of mushroom soup

1 (10-1/2 oz.) soup can milk

Parmesan cheese

Crumble uncooked ground beef into 9 x 13 inch pan.  Salt and pepper to taste.  Add layer of chopped onion and cover with frozen Tater Tots.  Mix mushroom soup together with 1 soup can of milk and pour over Tater Tots.  Sprinkle with Parmesan cheese.  Bake uncovered at 350 degrees for 1 hour.

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Banana Nut Bread

1-1/2 cups flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup shortening

1/2 cup sugar

1 medium egg

1 tsp. vanilla

1-1/2 cup mashed ripe bananas (approximately 3 bananas)

1-1/4 cup bran flakes (any similar cereal flakes will work)

1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees.  Prepare a well-greased loaf pan to pour mixture in to.  Begin by stirring together flour, baking powder, baking soda and salt.  Set aside.  In a separate bowl, add together shortening and sugar.  Beat until fluffy.  Then, add egg and vanilla to this mixture and beat well.  Next, mix mashed bananas and nuts in to this mixture.  Set aside.  Mix the bran flakes in to the flour mixture, then combine this mixture with the banana mixture.  Fold together until mixed well.  Spread in well greased loaf pan and bake for 50 minutes.

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Spinach Balls​

3 packages spinach - cooked, drained and chopped (frozen is fine)

1 package Pepperidge Farm Stuffing

1/2 cup parmesan cheese

6 eggs beaten

3/4 cup melted margarine

1 scant teaspoon pepper

1 teaspoon garlic

1 teaspoon salt

1 teaspoon accent

Pre-heat oven at 350 degrees

Crush stuffing.  Mix all ingredients together.  Form into balls.  Bake for 15 minutes.  Serve warm.

 

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