Crab-biscuit Shortcakes

One little lie leads to another, and pretty soon you’re telling whoppers. To soothe your sense of guilt, you lie to yourself too. Maybe you tell yourself you’re not really lying but just “repackaging the facts.” Maybe you take up the motto “You can’t make an omelet without breaking a few eggs.” Maybe you repeat false philosophies you’ve heard in the classroom, like “Acts must be judged by their consequences.” Or maybe you just make excuses: “I know the end doesn’t usually justify the means, but my case is special.” Before long you’ve told so many lies that you can’t even remember the truth. Worse yet, people who forget the truth usually go on the forget the Truth – and I think you know Who I mean!

J. Budziszewski

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Eggs		Fish	4	Servings

INGREDIENTS

		DOROTHY CROSS TMPJ72B
		FORMAT BELLE BESTOR
		DFPF73A
2	T	Butter or margarine
1	T	Flour
1		Chicken-noodle soup
3		Hard-cooked eggs
3/4	lb	Crab meat
		Salt and pepper
		Baking-powder biscuits

INSTRUCTIONS

Melt butter in top of double boiler; add flour and blend. Add soup and
cook, stirring constantly, until thickened. Slice eggs, add to soup
with the crab meat. Cook over hot water until thoroughly heated. Add
salt and pepper to taste, and serve over thin, crusty baking-powder
biscuits that have been split and lightly buttered. Makes 4 generous
servings. Posted to FOODWINE Digest  by Gail Beynon <Beynong@AOL.COM>
on Sep 9, 1997

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 124 Calories From Fat: 91 Total Fat: 10.2g Cholesterol: 160mg Sodium: 97.6mg Potassium: 57.4mg Carbohydrates: 2g Fiber: <1g Sugar: <1g Protein: 5.6g