Thursday, March 19, 2009

CRAB SOUFFLE


6 SLICES OF DAY OLD BREAD
2 TBSP BUTTER OR MARGARINE
2 C MILK
3 EGGS
1 TSP SALT
1TSP DRY MUSTARD
2 TBSP CHOPPED PIMENTO, DRAINED
1/2 LB (2-3 CUPS) GRATED SHARP CHEDDAR CHEESE
1LB CRAB MEAT, SHELLS REMOVED
REMOVE CRUSTS FROM BREAD; SPREAD BUTTER OR MARGARINE ON BOTH SIDES OF EACH SLICE OF BREAD. CUT SLICES INTO CUBES AND PLACE IN A GREASED 9" SOUFFLE DISH OR A 2 1/2 QUART CASSEROLE. POUR MILK OVER BREAD AND REFRIGERATE SEVERAL HOURS OR OVERNIGHT. **********************THEN
BEAT BREAD MIXTURE UNTIL SMOOTH. IN A BOWL COMBINE REMAINING INGREDIENTS AND FOLD INTO BREAD MIXTURE. BAKE UNCOVERED AT 300 DEGREES FOR 1 & 3/4 HOURS. SERVES 6-8
This was a wonderful dish that we had pot luck suppers often at our church . These kinds of dishes are the best, they have been handed down and passed around often. I am so glad I still held on to it to share again with you.

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