2018-10-25
window.twttr = (function (d, s, id) { var js, fjs = d.getElementsByTagName(s)[0], t = window.twttr || {}; if (d.getElementById(id)) return t; js = d.createElement(s); js.id = id; js.src = "https://platform.twitter.com/widgets.js"; fjs.parentNode.insertBefore(js, fjs); t._e = []; t.ready = function (f) { t._e.push(f); }; return t; }(document, "script", "twitter-wjs"));


From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 2 eggs
  • 1 teaspoon Accent
  • 1/2 teaspoon sale
  • 1 heaping cup grated Swiss cheese
  • 1 heaping cup grated cheddar cheese
  • 1 teaspoon all-purpose flour
  • 1 (6-1/2 ounce) can crab meat, drained
  • 1 cup heavy cream
  • 1/8 teaspoon cayenne pepper
TO PREPARE:

Preheat oven to 325 degrees.  Beat eggs.  Add remaining ingredients, stirring well.  Pour into nine-inch pie plate.  Bake one hour.

SERVINGS:  6 - 8

 
window.twttr = (function (d, s, id) { var js, fjs = d.getElementsByTagName(s)[0], t = window.twttr || {}; if (d.getElementById(id)) return t; js = d.createElement(s); js.id = id; js.src = "https://platform.twitter.com/widgets.js"; fjs.parentNode.insertBefore(js, fjs); t._e = []; t.ready = function (f) { t._e.push(f); }; return t; }(document, "script", "twitter-wjs"));
more from beliefnet and our partners