2 pounds boneless chuck or round steak, cut into 1 inch cubes
1/4 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 tablespoons oil
4 small onions, quartered
4 small carrots, pared and cut into 1 inch pieces
4 small potatoes, pared and halved
1 cup sliced celery
1 cup water
2 8 ounce cans Hunts tomato sauce with mushrooms

Combine flour, salt, pepper and paprika in paper bag. Drop in beef, a portion at a time, and shake until coated. Mix with oil in 3 quart casserole. Bake, uncovered, at 400 for 30 minutes. Stir once. Add vegetables, water and Hunts sauce. Mix well. Cover; bake at 350 for 1-3/4 hours, or until tender. Makes 6 servings.

1 pound backfin crabmeat
1 tablespoon margarine or butter
1 tablespoon flour
1/2 cup milk
1 teaspoon instant minced onion
1-1/2 teaspoons Worcestershire sauce
2 slices white bread, cubed (crust removed)
1/2 cup mayonnaise
1 tablespoon lemon juice (half a lemon)
1/2 teaspoon salt
Few dashes pepper
2 tablespoons margarine or butter
Paprika, for sprinkling

Remove all cartilage from crabmeat. In a medium-sized pan, melt butter or margarine; mix in flour. Slowly add milk, stirring constantly, to keep mixture smooth and free from lumps. Cook, stirring over medium heat until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt and pepper. In another pan, heat margarine or butter until lightly browned. Add crab and toss lightly. Combine with sauce mixture. Put mixture into individual shells or ramekins (or a greased 1-quart casserole). Sprinkle with paprika. Bake at 450 until hot and bubbly and lightly browned on top, 10-15 minutes. Makes four servings.

DRESSING
3/4 cup soft bread crumbs
1 egg white, lightly beaten
2 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon prepared mustard
1/4 teaspoon celery salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1 pound fresh lump crabmeat, drained and flaked
1 tablespoon vegetable oil
6 cups mixed salad greens
Dijon dressing
Garnish: lemon slices

Combine first 9 ingredients. Shape into 6 patties; cover and chill 1 hour. Cook patties in oil in a nonstick skillet over medium heat 3 minutes on each side or until golden. Drain on paper towels. Chill, if desired. Arrange salad greens and crab cakes on individual plates; top with Dijon dressing. Garnish, if desired. Yield: 3-6 servings.

Dijon Dressing:
1 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon Worcestershire sauce

Combine all ingredients; cover and chill. Yield: 1-1/2 cups. From Southern Living magazine, July, 1996.

2 large eggs, beaten
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
3 tablespoons white wine Worcheshire sauce
1 tablespoon lemon juice
1 teaspoon dry mustard
1/2 – 1 teaspoon ground red pepper
1 pound fresh lump crabmeat
2 cups Italian-seasoned bread crumbs, divided
2-4 tablespoons butter or margarine, divided

Combine first 8 ingredients; stir in crabmeat and 1 cup of bread crumbs. Shape into 8 patties; dredge patties in remaining bread crumbs. Fry in 2 tablespoons butter over medium heat until golden brown, adding additional butter as needed. Drain on paper towels. Garnish, if desired, with lemon slices, butter curls, and/or fresh parsley sprigs. Makes 8 servings. From The Victoria Restaurant in Anniston, Alabama.

1 frying chicken (2-1/2 to 3 pounds)
Crisco shortening
1/2 cup milk
1 egg
1 cup flour
2 teaspoons garlic salt
2 teaspoons MSG
1 teaspoon paprika
1/2 teaspoon poultry seasoning
2 teaspoons black pepper

Blend milk and egg. Combine flour and seasonings in a plastic bag. Shake chicken in seasoned flour. Dip chicken pieces in milk/egg mixture. Shake chicken a second time in seasoned flour to coat thoroughly and evenly. Melt Crisco in skillet to about 1/2 to 1 inch deep and heat to 365 degrees. Brown chicken on all sides. Reduce heat to 275 and continue cooking until chicken is tender, about 30-40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels. Recipe from the Crisco can.

1 pound scallops
1/2 pound cooked, peeled shrimp
1 cup white table wine
1 medium onion, finely cut
1/2 pound mushrooms, sliced
1 tablespoon lemon juice
1/4 cup butter or margarine
1/4 cup flour
1 cup half and half or evaporated milk
1 cup bread crumbs
1/2 cup grated Parmesan cheese
2 egg yolks, beaten
1/4 cup melted margarine
Salt and pepper, to taste

Cook scallops, shrimp and onion in wine for about five minutes. Drain; reserve liquid. Cook mushrooms in 1/2 cup water with lemon juice for about 8 minutes. Drain, reserve juice. Melt 1/4 cup butter; add flour; stir constantly and cook to a smooth paste. Remove from heat and add half and half or milk, stirring constantly. Add some of this sauce to the beaten egg yolks; return to sauce and blend well. Over low heat, add wine and mushroom liquid, stirring until smooth and thickened. Add salt and pepper to taste. Add scallops, shrimp, onions and mushrooms. Blend well; heat gently and pour into shallow baking dish. Sprinkle top with bread crumbs and cheese. Drizzle with 1/4 cup melted margarine. Cook in 400 oven until top is nicely browned. Makes six servings.

Stock:
1 cup water
1/2 cup dry white wine
1 small onion, sliced
1 small carrot, sliced
2-3 parsley sprigs
1 small bay leaf
1-1/2 teaspoons salt
1/4 teaspoon peppercorns
4 salmon steaks (3/4 inch thick, 8-10 ounces each)
Green sauce (recipe follows)
Watercress
Cucumber salad

In a 10-inch skillet, bring to boil stock ingredients. Add salmon, cover and simmer until fish flakes easily when tested with small knife around backbone, about 10 minutes. Do not overcook. Cool salmon in stock at room temperature. With slotted spatula, carefully transfer to serving platter. Spoon on some of the green sauce; pass remainder. Garnish with watercress and serve with cucumber salad. Makes 4 servings

Green Sauce
2 egg yolks
1 tablespoon prepared mustard
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup oil
1/3 cup each minced parsley, watercress and spinach
1 teaspoon crumbled sage, or to taste

With small whisk, beat egg yolks, mustard, lemon juice, salt and pepper until well blended. Slowly beat in oil, drop by drop at first, then in a thin stream until mixture forms mayonnaise. Fold in parsley, watercress, spinach and sage. Refrigerate overnight. Makes about 1-1/4 cups. Recipe from The Four Seasons Restaurant in New York City, published in Woman's Day magazine, July 26, 1977.

10 ounce package Chinese noodles
4 scallions
1 pound lean cooked pork or chicken
2 slices fresh ginger
2 tablespoons soy sauce
2 tablespoons Chinese cooking wine or dry sherry
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup chicken stock
1/4 teaspoon MSG

Drop a 10 ounce package of Chinese noodles into 5 quarts of unsalted, rapidly boiling water and cook for 3 minutes, all the while separating as many strands as possible with a fork or chopstick. Pour into colander, wash off excess starch by running under cold water and drain. Cool noodle pot with cold water, dry and add 1 tablespoon peanut or sesame oil. Toss noodles in pot to coat with oil to prevent sticking.

Cut scallions and meat into matchstick shreds. Mince ginger.

Add 3 tablespoons peanut or vegetable oil to large skilled over high heat and add scallions and ginger and stir-fry for 30 seconds. Add pork or chicken and stir-fry for 2 minutes more. Stir remaining ingredients, then add noodles; stir constantly until heated through. Serves 4.

2 chickens (about 2-1/2 to 3 pounds each), cut into serving pieces
2 cups orange marmalade
2 tablespoons finely minced fresh ginger
1/2 teaspoon black pepper
1 tablespoon minced garlic
1 cup soy sauce
1/3 cup dark sesame oil

Divide the chicken pieces into two large food storage bags and place them in a shallow baking pan. In bowl, mix the orange marmalade with the ginger, garlic, pepper, soy sauce and sesame oil, stirring until well blended. Divide the mixture into the bags, seal bags and turn the bags over a few times to coat the pieces. Marinate in the refrigerator for 8 hours or overnight, turning the bags a few times. Heat the oven to 375 and cover two baking sheets with heavy-duty foil. Baker for 1 hour, basting occasionally with the marinade. Remove from the oven and chill, covered with plastic wrap.

2 pounds ground beef
2 medium onions, chopped
1 tablespoon shortening
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
2 10 oz. cans Old El Paso mild enchilada sauce
12 Old El Paso tortillas
1/2 pound cheddar cheese

Brown meat. Add onion, seasonings and enchilada sauce. Let cook 20-30 minutes. Arrange alternate layers of tortillas, meat and cheese in a 9 x 13 inch baking dish. Bake at 350 degrees for 30-40 minutes.