| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
|
Appetizers, Hot, Seafood |
36 |
Servings |
INGREDIENTS
|
|
Sliced bread |
|
|
Butter or margarine |
|
|
Parmesan cheese |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 |
c |
Milk; heated |
| 1/2 |
c |
White wine |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Dried chervil |
| 1 |
ts |
Worcestershire sauce |
| 1 |
c |
Grated Cheddar cheese |
| 6 |
oz |
Crab meat; drained |
| 3 |
|
Green onions; snipped |
| 1/2 |
c |
Chopped celery |
| 2 |
tb |
Snipped fresh parsley; (up to 3) OR 1 tbsp dried parsley |
INSTRUCTIONS
CHEESE TOAST CUPS
FILLING
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:
“Jesus: power to break life controlling problems”