Crab Louie

Crab meat is hard to find , at least fresh , so I have not tried this as of yet .


Crab Louie
Mrs. Mary Frances Spalding

lettuce cups
3 cups crab meat
3 eggs, hard boiled and sliced
chopped chives
1/2 cup french dressing
1/2 cup chili sauce
2 Tablespoons mayonnaise
salt and pepper to taste

Arrange lettuce leaves around the inside of a salad bowl. Place a bed of shredded lettuce in bottom of bowl. Place crab meat on top of lettuce, spreading evenly. Spread egg slices on top of crab meat and sprinkle with chives. Combine remaining ingredients. Mix well and pour over top of crab meat. Serves 6.

Clam Chowder

This recipe comes from 1967 Kansan`s Silver Spoon Cookbook of that year.

Clam Chowder
Mrs. Mary B. Mann

3 cups clams, copped
6 medium white potatoes, diced
5 cups water
6 Tablespoons fat, melted
1 medium onion, diced
1/3 cup rice
salt and pepper to taste

Combine clams, potatoes, water , fat and onion. Bring to boiling point. Add rice, salt and pepper. Cook until potatoes are done, about 30 minutes. ( Clams will become tough if overcooked).
If desired other vegetables , such as corn, carrots or tomatoes may be added.

Crab meat Cocktail

I have not tried this, but it sounds good. This recipe comes from the Kansan`s Silver Spoon Cookbook of 1967

Crab meat Cocktail
Mrs. Joe Glanville, jr.

1 package frozen crab legs ( these are hard to find in my area)
1 cup celery, cut in 1/2 -inch chunks
1/4 head lettuce, finely chopped
1 tomato , cut in pieces
1/2 cup catsup
1 1/2 teaspoon prepared horseradish

Boil crab legs according to package directions ( 5 to 10 minutes in shrimp spice). Remove from liquid and cool. Remove meat from shells and cut in 1/2-inch cubes. Place on bed of lettuce in bottom of ice chiller. Add crab meat, celery, tomato and a bit more lettuce. Serve with 2 Tablespoons sauce made from catsup and horseradish.

shrimp appetizer

I think I forgot to say how many recipes are in this section of the Kansan`s Silver Spoon Cookbook. Their is 37 recipes in the appetizer and soup section.

Ok On to the recipes;
I have not tried this recipe, but it sure sounds good.

Shrimp Appetizer
Mrs. John O. Fife

1 cup shrimp, cooked
2 Tablespoons lemon juice
2 Tablespoons catsup
2 Tablespoon mayonnaise
dash tabasco
dash salt
dash pepper
1 Tablespoon chives, chopped

Put all ingredients into a blender and blend until smooth, about 45 secods. Serve on toast or as a dip. Sardines or lobster may be substituted for shrimp.

sumptious shrimp sauce

We don`t eat that much shrimp here, so I have not tried this either. I am sure it is good.
Maybe I might try it for some holiday while watching football.

Sumptious Shrimp Sauce
Mrs. Paul Grimsley

6 Tablespoons olive oil
1 Tablespoon paprika
2 Tablespoon vinegar
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 heart celery, finely chopped
4 Tablespoons horseradish mustard
1/2 medium white onion, finely chopped
1 teaspoon parsley, finely chopped

Mix ingredients well and chill thoroughly.