The Quilt Inn Country Cookbook

Aliske Webb

tbsp. flour

/2 cup cream

fresh ground pepper and paprika to taste

Preheat oven to 350F.

Melt butter and saute onion, pepper and celery until tender. Mix in curry powder,

mustard, salt, pepper, and cayenne. Cook gently for 2 minutes. Remove from heat and

add flour and sour cream. Heat while stirring, bringing to a boil and thickening. Add

crab, Worcestershire sauce and paprika. Stir and bring to boil again. Mixture should

have consistency of thick paste.

Spoon mixture into pastry shell and bake until heatedthrough and golden brown.

Serve with fresh garden salad and Russian dressing.

Basic Crepes

/4 cup all purpose flour

dash salt

eggs, beaten

tbsp. melted butter

/4 cup milk or buttermilk

Sift flour and salt together. Add eggs and beat with wire whisk until smooth. Add

butter and mix thoroughly. Add enough milk until batter has consistency of heavy

cream. Let stand 30 minutes, then beat again.

Heat nonstick pan or griddle to medium and brush with butter. Pour in

tablespoon of batter to thinly cover the pan. When crepe browns, loosen and flip.

To serve as a dessert, stuff with fresh fruit and roll up. Add dollops of whipped

cream, a spoonful of fruit preserves, or fresh fruit puree.

To serve as a light lunch, make crepes slightly larger and fill with favorite

stuffing, such as crabmeat or cheese and mushrooms. Serve with chutney and fresh

garden salad.

For savory variations, add a cup fresh parsley, dillweed, or finely chopped

green onion to the basic crepe batter and blend thoroughly.

To serve as a hearty cold weather meal, make 12 crepes dinner plate size.

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Country Cooking