Hot Crab With Vegetables Fbfj97a Recipe

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Hot Crab With Vegetables Fbfj97a Ingredients

6 each medium tomatoes, skin/peel
1 cup evaporated skim milk
2 tbsp margerine
2 tbsp lemon juice
1/8 tsp nutmeg
1/4 tsp salt
1/2 tsp pepper
16 oz imitation crab
1/4 lb mushrooms
1/2 cup frozen peas
1/2 cup spiral vegetable pasta
1/4 cup parmesan cheese

A Recipe for
Hot Crab With Vegetables Fbfj97a

The west wasn't won on salad.
ND Beef Council, billboard advertisement, 1990

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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This Recipe for Hot Crab With Vegetables Fbfj97a is one of thousands in the Recipes-to-go Meal Cookbook.

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Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.
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Hot Crab With Vegetables Fbfj97a

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Hot Crab With Vegetables Fbfj97a Directions

Cook tomatoes for 5 min. Add milk and margarine, and cook for 10
minutes. Add next four ingredients. Stir in crabl and remove from
heat. Meanwhile, steam mushrooms and peas. Cook pasta for 8 minutes
in boiling water; drain. Mix crab sauce with pasta and vegetables in
large serving bowl. Sprinkle with cheese and serve. NUTRIENTS PER
SERVING: 189 calories 55% carbohydrate 29% protein 16% fat
*****SHAPE MAGAZINE 3/92*****

Serves: 8

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Hot Crab With Vegetables Fbfj97a Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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