Crab Salad Sandwich

Wednesday, June 15, 2011

Crab Salad Sandwich

From the kitchen of Ethan Johnson Mother’s Day Cookbook, Pea Ridge Intermediate School

16 oz. cooked crab meat

2/3 c. radishes, sliced

4 Tbsp. mayonnaise

2 tsp. lemon juice

1 tsp. dried mustard

3/4 tsp. sea salt

1/2 tsp. coarse ground black pepper

4 Kaiser rolls

1/4 head butter lettuce

Gently stir the crab meat, radishes, mayonnaise, lemon juice, mustard, sea salt and black pepper together.

Split the rolls. Evenly divide the crab mixture and lettuce leaves among the sandwiches. Wrap in plastic and chill for two hours. Enjoy.

Pineapple Upside-Down Cake

From the kitchen of Bridget Willis Mother’s Day Cookbook, Pea Ridge Intermediate School

1 yellow cake mix

1 large can crushed pineapple, drained into dish

1 c. brown sugar

1/2 stick margarine

Melt margarine in a 9- by 13-inch glass dish or pan, in the oven. Tip the pan or dish to coat the sides, then blend in the brown sugar. Add the pineapple and 1/4 c.

pineapple juice, mixing all together and speading on the bottom of the pan. Prepare the cake mix according to package directions, using the water, if necessary, for the amount of liquid called for. Bake at 350° for metal pans, or 325° for glass, for 30 min. or until done.

◊◊◊

Subscribers - The Times would like to share your recipes. Recipes may be dropped off at our office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].

Opinion, Pages 4 on 06/15/2011