"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Crab Swiss Bites, by Judy Lilly Harrah, is from Feeding The Flock,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 oz. can crabmeat 1 T. sliced green onion 4 oz. processed Swiss cheese 1/2 c. mayonnaise 1 tsp. lemon juice 1/4 T. curry powder Pepperidge Farm Party Rye Bread 1-5 oz. can sliced water chestnuts
Combine crabmeat, green onion, Swiss cheese, mayonnaise, lemon juice and curry powder. Place bread slices on cookie sheet, spoon crab mixture on top. Top each bread slice with a water chestnut. Bake 10-12 minutes until bubbly at 400º
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