Bethany's Recipe Box

Vrazel’s Crabmeat Au Gratin Fish and Seafood Ingredients 1 1/2 cups medium diced onions 1 1/2 cups butter, divided 3/4 cup flour 1 qt. half-and-half 1 egg yolk Salt and pepper to taste 1 lb. crabmeat 3/4 cup (6 oz.) Parmesan cheese Instructions Sauté onions until clear in 3/4 cup of the butter. Melt remaining 3/4 cup of butter over medium heat. Add flour and stir for 5 minutes, but do not brown. Add half-and-half and bring to just a simmer. Turn off heat. Place egg yolk into a bowl and add 3 to 4 ounces of hot cream sauce; mix well. Repeat with 3 to 4 more ounces of cream sauce. Add remaining sauce and blend well. Adjust seasoning to taste with salt and pepper. Stir in sautéed onions and crabmeat. Pour into a casserole dish and top with cheese. Bake at 375 F until lightly browned and bubbly. Serves 4. Miscellaneous From "Zonta Cookz," Zonta Club of Pascagoula Site designed by M

VRAZEL’S CLASSIC CAESAR SALAD (Makes 2 Servings) Ingredients: 3 or 4 large garlic cloves 3 tablespoons virgin olive oil 3 or 4 anchovies 1 fresh egg 1/4 teaspoon dry mustard 1/2 head Romaine lettuce broken into 2-inch pieces 1/2 teaspoon horseradish 2 tablespoons grated Parmesan cheese 1 teaspoon Lea and Perrins 1/2 cup croutons 3 or 4 drops Tabasco sauce 2 tablespoons shredded Parmesan cheese 1 tablespoon wine vinegar 2 chilled salad plates Equipment: Salad bowl (wooden if possible) 1 dinner fork 1 tablespoon 1 teaspoon Crush up 2 or 3 large garlic cloves with fork. Crush 3 or 4 anchovies in with the garlic making a paste. Add dry mustard and horseradish. Mix all together with Lea & Perrins and Tabasco sauce. Now add one fresh raw egg to bowl and mix well. Place wine vinegar and virgin olive oil and mix well. Add Romaine and mix well until all Romaine is wet with dressing. Sprinkle grated Parmesan cheese and 1/2 cup of croutons and toss gently. Place salad on chilled plate and top...