#3708 - Sourdough Crab Bread

(by Shirley McNevich)

1 long shaped loaf sourdough bread
butter (optional)
3/4 cup mayo
3 TBSP chopped fresh dill
1/2 tsp. salt
12oz. lump crab meat
2 TBSP finely chopped red onions
16 tomato slices (halved)
shredded mozzarella cheese
fresh ground black pepper

Slice the sourdough bread into 16 slices, then lightly butter each side of each slice. Place the buttered bread slices on a cookie sheet and broil bread slices 1-2 minutes on each side until lightly browned and toasted. In a bowl add mayo, dill and 1/4 tsp. salt--stir well. In a separate bowl add crab meat, onions and 1/4 tsp. salt--stir well. Measure out 2 TBSP of the mayo mixture and add it to the crab mixture--stir well. Spread remaining mayo mixture evenly over the toasted bread slices. Spread crab mixture evenly over the mayo mixture. Place 2 halved tomato slices side by side on top of each bread slice (overlapping where necessary). Sprinkle shredded mozzarella cheese over the tomatoes. Broil them 3-4 minutes or until cheese melts. Sprinkle with fresh ground black pepper. Serve hot.

#3361 - Double Cabbage Slaw

(by Shirley McNevich)

1/4 tsp. fresh ground black pepper
1/4 tsp. salt
1 tsp. olive oil
1 tsp. poppy seeds
1 1/2 tsp. fresh chopped dill
1 1/2 tsp. Dijon mustard
1 1/2 tsp. honey
2 TBSP cider vinegar
1 cup shredded green cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots

In a bowl add pepper, salt, olive oil, poppy seeds, chopped dill, mustard, honey and cider vinegar--stir well. Taste--if too sweet add more cider vinegar and stir again. If too sour add a little white sugar and stir again. In a bowl add shredded green cabbage, shredded red cabbage and shredded carrots--toss to mix. Pour the vinegar mixture over the cabbage mixture--toss to coat. If you want the salad wetter, make the vinegar mixture a second time and pour it over the cabbage mixture--toss to coat.