1 stick butter, melted
2 tablespoon flour
1 teaspoon salt
1/4 teaspoon crushed red pepper
1 teaspoon parsley
1/4 teaspoon nutmeg
1 pint milk
1 pound lump crabmeat
1-1/2 pints table cream
1 wine glass dry sherry

Melt butter; add flour, salt, red pepper, parsley and nutmeg. Stir 1 minute, making sure not to brown mixture. Add milk and stir constantly until thick. Add crabmeat; remove from heat. In a small saucepan, heat table cream. Pour into crab mixture and add sherry. Serve hot.

1 6 ounce can crabmeat, drained, flaked and cartilage removed
1 zucchini, cut into 2-inch strips
1 red or green sweet pepper, chopped
2 tablespoons margarine or butter
2 tablespoons flour
4 cups milk
2 tablespoons green onion, sliced
1/2 teaspoon garni seasoning bouquet
1/4 teaspoon salt
1/8 teaspoon pepper
1 3-ounce package cream cheese, cut up
1 teaspoon thyme, snipped fresh

In a medium saucepan, cook zucchini and sweet pepper in hot butter until crisp-tender. Stir in four, add milk, green onion, bouquet garni seasoning, salt and pepper. Cook and stir over medium-high heat until thickened and bubbly. Add the cream cheese; cook and stir until cheese melts. Stir in crabmeat and thyme, heat through. Garnish each serving with additional thyme, if desired.

Per serving, 314 calories; 18 g carbohydrates; 64 mg cholesterol; 19 g fat; 844 mg sodium. From Better Homes & Gardens.

7 ounces corn on the cob, roasted
1 ounce butter
4-1/2 ounces scallions, sliced thin
4-1/2 ounces Spanish onion, diced small
1-1/2 ounce ginger, minced
1 tablespoon jalapeno pepper, seeded, chopped fine
1-1/2 each thyme sprig, chopped
1-1/2 cup evaporated skim milk
2 quarts chicken stock
2 ounces soy sauce
6 ounces lump crabmeat, cleaned
1-3/4 ounce red bell pepper, pureed

Cut roasted corn kernels from the cob. Scrape cobs with the back side of a knife to release the corn milk; reserve until needed.

Heat the butter and sauté the scallions, onions, ginger and chili peppers until onions are tender and translucent. Add the corn and reserved corn milk to the mixture and simmer briefly. Stir in the thyme and 2 quarts chicken stock. Bring to boil. Reduce heat and simmer until the vegetables are very tender. Using a food processor, blender, or immersion blender, puree mixture until smooth. Strain through a sieve, if desired. Adjust the consistency, if needed, by adding more stock. Serve hot and garnish with crabmeat and the red pepper puree.

Per serving (10 servings): 124 calories; 14 g carbohydrates; 25 mg cholesterol; 4 g fat; 360 mg sodium. From The Culinary Institute of America.

1 medium onion
1 large rib celery
4 green onions
1 tablespoon corn oil or other vegetable oil
1 tablespoon unsalted butter
2 carrots
1 zucchini
1 white turnip, peeled
1/4 pound green cabbage, cut into long, thin strips
2 or 3 small potatoes, unpeeled
1-1/2 teaspoon salt
7 cups water
3 cloves garlic
1/2 cup fresh parsley or fresh basil leaves, or a mixture
1/2 teaspoon freshly ground pepper

Process the onion, celery and green onions in a food processor. Heat the oil and butter in a large pot; add the sliced vegetables. Sauté about 3 minutes, until the onion is translucent. Meanwhile, slice the carrots, zucchini, turnips, cabbage and potatoes. Add these to the pot with the salt and water; boil. Cover; reduce the heat and boil gently for about 20 minutes. Mince together the garlic and herbs in the food processor. When the soup is ready, fold in this herb mixture and season with pepper. Makes about 10 cups, serving 6-8.

Dressing:
3-1/2 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons rice vinegar
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon sesame oil

Salad:
3 cups torn lettuce
1-1/2 cup chopped, cooked chicken
1 8-oz. can sliced water chestnuts, drained
1/2 cup julienne carrots
1/4 cup diagonally sliced green onions
1/4 cup chopped red cabbage
1 5-oz can Chow Mein Noodles

In small bowl, whisk together dressing ingredients; set aside. In large bowl, combine remaining salad ingredients except chow mein noodles. Just before serving, toss salad with dressing and top with chow mein noodles. 4-6 servings.

1 pound dry chick-peas
1 pound potatoes (3 medium), pared
3 large carrots, pared, cut diagonally into 1/2″ thick slices
4 large onions, sliced
1/4 cup chopped garlic
1/2 cup olive oil
1/3 cup red wine vinegar
1 teaspoon salt
1 teaspoon pepper
1/2 cup chopped fresh dill or 2 tablespoons dried dill weed

Pick over, sort, wash beans. Cover with water in bowl. Refrigerate overnight. Drain chick-peas. Cook in boiling salted water in kettle 35 minutes. Add potatoes and carrots; boil 10 minutes or until peas are tender. Drain into large bowl. Sauté onion and garlic in olive oil until tender, 3 minutes; add to warm chick-peas. Stir in vinegar, salt, pepper and dill. Serve warm at room temperature over greens.

From Family Circle magazine, December 11, 1984.

1 small head iceberg lettuce, shredded
1/2 cup Marie's chunky blue cheese dressing
1 cup diced smoked turkey
1/2 cup diced green pepper
4 slices bacon, cooked and crumbled
2 hard-cooked eggs, diced
1 medium tomato, diced

In bowl, toss lettuce with dressing to coat. Arrange lettuce mixture on large serving platter. Arrange turkey, pepper, bacon, egg and tomato in rows on top of lettuce. Serve with additional dressing, if desired.

1 small clove garlic, minced
1/3 cup oil, preferably olive
1 pound romaine lettuce, rinsed and well dried
Hot water
1 large egg in shell
3/4 teaspoon salt
1/4 teaspoon fresh-ground pepper
3 tablespoons lemon juice
2 teaspoons Worcestershire
1 cup croutons
1/4 cup Parmesan cheese

Mix garlic and oil; let stand at room temperature several hours or as long as time permits. Tear romaine into bite-size pieces into a large salad bowl; chill. Just before serving, pour hot water over egg and let stand 1 minute, then rinse under cold water to stop the cooking. Toss romaine with garlic-oil mixture, salt and pepper. Break egg into the middle of greens, sprinkle greens with lemon juice and Worcestershire, then toss well. Add croutons and cheese; toss lightly. Makes 4 servings.

Croutons: Trim crusts from several 1/2-inch slices French or Italian bread. Cut bread into 1/2-inch cubes to make 1-1/2 cups. In heavy 9-10 inch skillet, heat 2 tablespoons oil, preferably olive, until 1 bread cube sizzles. Add remaining cubes and brown over medium-low heat, tossing constantly until cubes are lightly browned, about 3-5 minutes. Cubes will shrink. Makes 1 cup

From Family Circle magazine (recipe from Chasen's Restaurant, Los Angeles, CA).

2 pounds round steak
1 tablespoon shortening
1 tablespoon flour
1 medium onion, chopped
1 clove garlic, minced
1/2 cup canned tomatoes
1 10-oz. can Old El Paso tomatoes and green chili
1 4-oz. can Old El Paso whole green chili
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
2 to 2-1/2 cups hot water

Cut meat into cubes. Brown well in hot shortening. Add flour, onion and garlic. Continue browning about 10 minutes. Cut green chili into large pieces and add to remaining ingredients and simmer 1-1/2 to 2 hours. Serve topped with shredded Monterey Jack or Cheddar cheese.