I like to read cookbooks like novels and I have plenty of reading material. Shelves and shelves of cookbooks from all over the world (if they are in English). When Andy and I (and friends) went antiquing many of us would pick up local cookbooks to add to our collection. When Marcia, a good friend, and I traveled together (summer of 1977) we found my favorite cookbook which is now tattered and torn but still my best one. It is called Virginia Hospitality.
So today I have started rereading some from the shelves containing my cookbook library.
At random I picked up Steeped in Tradition from the Junior Service League of Deland, Florida. While I never antique in Florida, I must have picked this up on one of our beach trips there. Crab meat quiche caught my eye, so that is the one I will make from this book along with some salad recipes that read delicious.
For the crab: Giant Eagle carries a wonderful canned crab meat that I always buy on sale because not on sale it sells for around $18. if you can believe that. It once sold for $9. and I have two cans in my cool drawer. Even if it is not open, it is to be stored cold. They still sell it sometimes for $9. on sale, but you have to be quick.
1 9 inch pastry shell, unbaked
1/3 cup mayonnaise
1/2 cup milk
3 eggs
1 tablespoon cornstarch
1 cup lump crab meat
2 cups Swiss or Gruyere cheese, shredded
1/3 cup onion, chopped. Bake the shell 8 minutes at 425 degrees. Change oven setting to 350. Blend mayo, milk, eggs, and cornstarch in blender. Add crab meat, cheese, and onion. Pour in shell and bake at 350 for 35 minutes. Yield: 6-8 servings.
