| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
|
C; shortening |
| 1/2 |
c |
Chopped green pepper |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Flour |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Accent |
| 1 |
c |
Milk |
| 1 |
c |
Shredded cheddar cheese |
| 1 |
c |
Crabmeat |
| 1 |
|
12 oz. can diced tomatoes; drained |
| 2 |
ts |
Worcestershire Sauce |
| 1/2 |
ts |
Salt |
| 1 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Shredded cheese |
| 2 |
tb |
Shortening |
| 1/2 |
c |
Milk |
INSTRUCTIONS
BISCUIT TOPPING
From: Maine's Jubilee Cookbook
Melt the 1/2 c. shortening, add the green pepper and onion, cook 'til
tender, about 10 mins. Blend in the 1/2 c. flour, mustard, Accent. milk,
and cheese. Cook, stirring constantly until cheese melts and mixture is
very thick. Add crabmeat, tomatoes, and salt. Blend well, and pour into a
2-quart casserole. Sift together the 1 c. flour baking powder, and salt.
Add cheese, cut in the shortening until mixture resembles coarse meal. Add
milk, and mix only until the flour is dampened. Drop by rounded teaspoons
on top of crabmeat mixture in casserole. Bake in a 450 degree oven 15-20
minutes, or until biscuits are browned.
Posted to recipelu-digest Volume 01 Number 543 by Sandy
<sandysno@pctech.net> on Jan 14, 1998
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