Crab And Cheese Cups – We Love God!

This [boredom] is why people are so prone to an addictive lifestyle. Many people who fall into sinful addictions are people who were once terminally bored. The reason why addictions are so powerful is that they tap into that place in our hearts that was made for transcendent communion and spiritual romance. These addictive habits either dull and deaden our yearnings for a satisfaction we fear we’ll never find or they provide an alternative counterfeit fulfillment that we think will bring long-term happiness, counterfeits like cocaine, overeating, illicit affairs, busyness, efficiency, image, or obsession with physical beauty. They all find their power in the inescapable yearning of the human heart to be fascinated and pleased and enthralled. Our hearts will invariably lead us either to the fleeting pleasures of addiction or to God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Meats		Appetizers, Hot, Seafood	36	Servings

INGREDIENTS

		Sliced bread
		Butter or margarine
		Parmesan cheese
3	T	Butter
3	T	Flour
1	c	Milk, heated
1/2	c	White wine
1	t	Dry mustard
1	t	Dried chervil
1	t	Worcestershire sauce
1	c	Grated Cheddar cheese
6	oz	Crab meat, drained
3		Green onions, snipped
1/2	c	Chopped celery
2	T	Snipped fresh parsley, up
		to 3 OR 1 tbsp dried
		parsley

INSTRUCTIONS

For the toast cups: Preheat the oven to 425 F. Cut out 36 rounds from
the bread slices. Butter both sides of the rounds and press each into
a muffin cup. Sprinkle about 1 tbsp of Parmesan into each cup, then
bake until golden brown, about 5 or 6 minutes.  For the filling:
Preheat the oven to 350 F. Make a cream sauce as  follows. Melt the
butter, stir in the flour, cook a minute, then stir  in the hot milk.
Cook stirring, until the sauce is thickened. Add the  white wine,
mustard, chervil, Worcestershire, and finally - and  gently - the
Cheddar. Stir until the cheese has melted, but do not  allow to boil.
Combine the crabmeat, onion, celery and parsley and  stir into the
sauce. (At this point you can refridgerate the  filling.) Spoon a tbsp
or so of the mixture into each prepared toast  cup, set out on an
ungreased cookie sheet, and bake for 10 to 15  minutes. Makes 36 cups.
You can freeze the filled cups and store them in a container with a
sheet of foil between the layers for about 2 to 3 months. To serve,
preheat the oven to 350 F, put the frozen cups on a baking sheet, and
heat for 15 to 20 minutes.  Source: The Betty Jane Wylie Cheese
Cookbook, 1984. p.10  Recipe by: Betty Jane Wylie  Posted to MC-Recipe
Digest by Mardi Desjardins  <amdesjar@mb.sympatico.ca> on Feb 8, 1998

A Message from our Provider:

“God is glorified by a thankful heart.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 55 Calories From Fat: 31 Total Fat: 3.5g Cholesterol: 15.1mg Sodium: 118.6mg Potassium: 44.2mg Carbohydrates: 1.3g Fiber: <1g Sugar: <1g Protein: 3.8g