Crab Stuffed Potatoes

6 Large baking potatoes
Vegitable oil
1/2 cup butter
1/2 cup sour cream
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon Old Bay seasoning
1/4 teaspoon pepper
1/2 pound fresh lump crab meat (or 6 ounce can lump crab meat, drained)
1/4 cup finely sliced green onions
2 tablespoons fine, dry breadcrumbs
1/4 paprika
1/4 teaspoon Old Bay seasoning

Wash spuds, and rub skins with vegetable oil. Prick each spud several times with a fork and bake at 400 degrees for 1 hour or until done. Let cool. Cut a 1 inch lengthwise strip from the top of each spud. Carefully scoop out pulp, leaving a 1/4 inch shell intact: mash pulp.

Combine pulp, butter and next 5 ingredients; gently stir in lump crab meat and green onions. Stuff shells with potatoe mixture. Sprinkle with breadcrumbs, paprika, and 1/4 teaspoon Old Bay seasoning. Bake stuffed spuds at 425 degrees for 15 minutes. Yeild: 6 servings

Note - I couldn't find Old Bay seasoning at any of the stores I went to so I just used dill weed in its place.

Caesar Salad Dressing

Caesar Salad Dressing

Ingredients:
1 cup mayonnaise
1/4 cup egg substitute
1/4 cup grated parmesan cheese
2 tablespoons water
2 tablespoons olive oil
2 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon anchovy paste
2 cloves garlic - pressed
2 teaspoons sugar
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley - crushed
Directions:

Combine all ingredients in a bowl. Beat with an electric mixer for about 1-2 minutes. Cover and chill for several hours. Makes around 2 cups.

Surprise!

Comfort Food

Recipe for Southern Vegetable Casserole

Toler-Charleston, SC

1 can shoe peg corn (drained)

1 can French green beans

1/2 c chopped onions

1/2 c chopped celery

1/4 c chopped green pepper

1/2 c grated sharp cheese

1 8 0z container sour cream

1 can celery soup

Topping:

Ritz crackers

1/2 c butter

Mix all ingredients together (except for topping ingredients).  On top, finely crumble Ritz crackers and drizzle 1/2 c butter evenly over top.  

Bake at 350 for 45 minutes.  

You can't mess this comfort casserole up.  It's delicious and reminds you of home.  

Angie Toler