CRAB (or FISH)
AND RICE PRIMAVERA

 1 1/2 C frozen mixed vegetables or fresh, cut up mix of seasonal vegetables

 1/4 C water

 1 1/3 C milk

 3/4 lb. fresh, frozen or canned chunk crabmeat OR imitation crabmeat chunks (OR chunks of white fish substitute, such as tuna, haddock, etc.)

 2 Tbs. margarine or butter

 1 tsp. garlic powder

 3/4 tsp. dried basil

 1 1/2 C short-cooking (minute) rice, white or brown

 1/2 C grated parmesan or parmesan blend cheese

Bring vegetables and water to a boil in a medium saucepan, stirring occasionally. Reduce heat. Cover and simmer for 3 minutes. Add milk, crabmeat, margarine, garlic powder and basil. Bring to a full boil then stir in rice and cheese. Cover.

Remove from heat and stand for 5 minutes. Fluff with a fork. Serve with applesauce, heat and serve rolls, or tomato slices. Makes 4 servings.

QUICK SOUTHERN-BAKED CHICKEN

4 boneless, skinless chicken cutlets

2/3 C baking mix (such as Bisquick or Jiffy)

¼ C crushed corn flakes

½ C grated parmesan cheese

½ tsp. salt AND pepper

½ tsp garlic powder

½ tsp paprika

½ tsp dill weed

pinch or two, to taste, of hot red pepper flakes

1 egg, lightly beaten

3 Tbs. butter or margarine, melted

Heat your oven to high, or 450 degrees. Line a cookie sheet with tin foil and spray with pan spray. Place all the dry ingredients into a bowl or a large (gallon size) sealable food bag, and stir or shake to mix well. Dip each cutlet into the beaten egg and coat both sides. Then, one at a time, place in the bowl of dry ingredients and cover so the coating sticks or place the cutlets into the sealable food bag and shake to coat with dry mixture. Place cutlets on the cookie sheet and drizzle with butter.

Bake 15 to 18 minutes, turning over with a spatula half-way through. Bake until center of chicken is no longer pink when tested with a fork. Add a salad or coleslaw and slices of garlic bread.  Serves 4.

BURGERS FLAMBE

1 ½ lbs ground beef

1 medium onion, chopped into small pieces

1 ½ tsp salt (or less if you choose)

¼ tsp EACH pepper, garlic, tarragon

3 Tbs.olive oil

½ C brandy or other liqueur (dry, rather than sweet)

Warm the brandy in a small saucepan over medium heat. Set aside. Mix beef, onion and seasonings in a bowl. Form into 4 individual patties. In a fry pan, heat the olive oil on high and pan-fry the burger patties until browned on both sides and at the proper doneness to your taste. Place burgers on a heat-proof serving platter. Pour warmed brandy over the patties and, using a long fireplace-type lighter or barbecue igniter, set the brandy on fire. With a long-handled spoon, ladle the flaming brandy over each of the patties and let sit until fire goes out. Serve immediately. Goes well with Harvard beets, asparagus or green beans. Makes 4 burgers.

NOTE: If this is your first time flaming meat, please do so in the kitchen, next to a source of water and away from anything flammable, in case the flames get out of hand. Keep children away.