Hot Crab Meat Salad
|Milk||2 Cup (32 tbs)|
|Chopped chives||1 Tablespoon|
|Sour cream||1 Cup (16 tbs)|
|Stuffed olives||1⁄4 Cup (4 tbs)|
|Water cress||1 Bunch (100 gm)|
|Crab meat/14 ounce canned crab meat||1 Pound|
|Lemon juice||1 Tablespoon|
Drain clams and reserve liquor.
Clean and chop clams.
Saute salt pork until lightly browned.
Add onion, carrots and potatoes.
Cook, stirring occasionally, until lightly browned.
Gradually stir in 3 cups clam liquor or clam liquor and water.
Simmer 10 minutes.
Add clams and simmer 10 minutes longer.
Blend cornstarch with the cold water and slowly add to clam mixture.
Cook and stir until thickened.
Heat oven to 425° F. (hot).
Pour mixture into a 2-quart greased casserole.
Roll pastry to fit top.
Trim edges and press with tines of a fork.
Make several slits for steam to escape.
Bake in 425° F. oven for 20 minutes or until top is browned arid sauce bubbles through slits.