Recipe - Crab Rice Squares

3 cup Cooked long grain rice
2 cup Milk
1 cup Grated cheddar cheese
1 cn (6 oz) crabmeat; drained and
refreshed with 1 t. fresh
lemon juice (Terry and I
have plenty of fresh
crab...use the fresh
instead.)
3 Egg; lightly beaten
One fourth cup Minced fresh parsley
One fourth cup Minced onion
One fourth cup Minced pimento
1 teaspoon Worcestershire sauce

CURRY SHRIMP SAUCE
1 cn (10 oz) cream of shrimp soup
; (Campbell's remember!?)
One half cup Sour cream
1 teaspoon Fresh lemon juice
One half teaspoon Curry powder

Preheaat oven to 325. Grease a 9x13 baking dish. Combine ingredients and
blend thoroughly. Pour into dish. Bake until set...about 45 minutes.

CURRY SHRIMP SAUCE: Combine all ingredients in top of double boiler and set
over simmering water. Cook until heated through. ]]]]]]

OK..Are you ready? It can be made low fat and is wonderful and addictive.

One half of whole salmon filet, skinned

Sprinkle with lemon juice and a light sprinkle of salt and pepper. Bake at
350 degrees until nearly done. Pour curry sauce over and bake until bubbly.
If you need more sauce, recipe can be doubled. Any leftover sauce is
delicious over rice and steamed veggies.

Curry sauce 1 can Cream of Shrimp soup/OR 1 can 99% fat free can of Cream
of Celery One half cup nonfat plain yogurt...drained 2 t. lemon juice One half t.
curry powder freshly grated black pepper dash of worchestershire sauce.
QE 1
Posted to recipeludigest Volume 01 Number 406 by "bertnevie"
tess@shore.intercom.net on Dec 27, 1997