Deviled Crab Crepes Recipe

         
    1/2 c. onion,Chopped
    1/2 c. butter (or margarine)
    1/2 c. flour
      2 T  mustard
      1 T  Worcestershire sauce
    1/2 t  salt
      2 T  chili sauce
      2 T  parsley,Minced
      2 ds to taste
      3 c. milk
      2    eggs,beaten
      1 lb lump crabmeat
     20    crepes,cooked up to 22
      3 T  butter,melted
           Havarti cheese,shredded
           Crepe Batter
      3    eggs
      2 c. flour
    1/4 c. butter,Melted
    1/4 t  salt
      2 c. milk

Cook onions in 1/2 cup butter until tender. Stir in flour, mustard,
Worcestershire sauce, salt, chili sauce, parsley and hot pepper sauce.
Add milk.  Cook over low heat, stirring constantly, until thickened.
Stir a small amount of hot mixture into beaten eggs, the return egg
mixture to pan. Cook, stirring, for several minutes. Add crabmeat.
Fill crepes with crabmeat mixture, fold over.  Brush filled crepes with
melted butter or add Havarti cheese on top. Heat in 350 degree oven for
10 to 15 minutes. Makes 20 to 22 crepes.

Combine ingredients in a blender jar, blend for about 1 minute. Scrape
down sides with rubber spatula and blend for another 15 seconds or
until smooth.  Refrigerate batter at least 1 hour. Cook on upside-down
crepe griddle or in traditional pan. These freeze very well. Makes 20
to 22 crepes.

3rd Place Winner of the Hot Dish division in the 1990 Crab Cooking
Contest

Dill Bean Pickles
        
      2 lb green beans,washed, trimmed
           -to
           same length
      1 t  cayenne pepper
      4 ea garlic
      4    fresh dill
  2 1/2 c  water
  2 1/2 c  distilled white vinegar
    1/4 c  pickling salt

Thoroughly wash and scald 4(1-pint) jars. Keep hot until needed.
Prepare lids as manufacturer directs. Pack beans, lengthwise, into hot
jars, leaving 114-inch headspace. Add 1/4 teaspoon of cayenne pepper, 1
clove of garlic and 1 head of dill to each jar. In a medium-size kettle,
combine water, vinegar and salt. Heat to boiling. Pour boiling hot
liquid over beans; leaving 1/4-inch headspace. Wipe jar rims; seal with
hot lids and screw bands. Process 10 minutes in a boiling water bath.

Dill Bean Pickles are ready to eat in 2 weeks. Makes about 4 (1-pint)
jars.

Mom's bean pickles are a great favorite in the Wolkerstorfer family,
where the children prefer them to buttered beans or to dill pickles.
For a crisp product, pick beans at a slightly firmer stage than for
eating and process immediately. Veronica Wolkerstorfer prefers wide-
mouth pint jars, so she can pack the beans lengthwise.

Minnesota State Fair