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Show Almonds In New Meatless Entree Meatless main dishes are indispensable in well rounded recipe collections especially when they are as tasty and elegant as "Crab-Stuffed Peppers Almondine." Roasted diced almonds give delightful crunch and flavor to the crab meat and rice stuffing for.the green peppers, served with green beans and onion rings. Almonds in various forms diced, slivered, halved or whole contribute new flavor rewards to a host of stuffings, fish and meat sauces, seafood casseroles, vegetable dishes, salads and desserts. des-serts. And for out-of-hand eating, they are a nut in a class to themselves, providing a wealth of B vitamins and some iron, calcium and protein. Crab-Stuffed Peppers Almondine 1 cup roasted diced V3 cup butter or margarine almonds cup finely chopped onion iy2 cups cooked rice 6 medium-size green 1 can (7V2 oz.) crab meat, peppers flaked 2 cans (1034 oz. each) V4 cup lemon juice condensed tomato 1 teaspoon salt soup y2 teaspoon dill weed cup milk Combine almonds, rice, crab meat, lemon juice, salt and dill weed. Melt butter; add onion and saute lightly. Add to rice mixture. Remove stem ends, seeds and membranes from peppers. Cook peppers in boiling salted water 5 minutes, or until tender-crisp; tender-crisp; drain. Fill with rice mixture; set upright in baking dish. Combine soup and milk and pour around peppers. Bake in 375-degree 375-degree (moderately hot) oven 25 minutes. Makes 6 servings. |