Creamed Shrimp on Toast

2 tablespoons flour
2 tablespoons butter
1 cup milk
Dash of white pepper
Dash of salt
1 cup drained, canned shrimp or
fresh, cooked shrimp
Blend flour and butter over low heat. Add milk, stirring constantly, until thickened. Add white
pepper and salt. Then add shrimp and heat just until shrimp are heated.
Serve over toast.

Creamed Dried (Chipped) Beef Over Toast

• 2 tablespoons flour
• 1 cup milk
• 1/2 teaspoon Worcestershire sauce
• Dash of pepper
• Blend until thick and creamy.
• Serve over buttered toast.

Creamed Chicken on Toast

• 1 package grilled chicken breast strips (Louis Rich)
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 1/2 cups broccoli florets, cooked drained
• 1/2 cup milk
• 1/2 cup shredded Swiss cheese
• 1 teaspoon Worcestershire sauce
• 8 slices bread, toasted cut diagonally in half

Sauté chicken breast strips in a nonstick saucepan with some vegetable spray, add soup,
broccoli, milk, cheese and Worcestershire sauce cook on medium heat 5 minutes or until mixture
is thoroughly heated and cheese is melted, stirring occasionally.
Serve over toasted bread slices.

Crabmeat Calzones

• 1 package hot roll mix
• 1 1/4 cups hot water
• 2 tablespoons vegetable oil
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, grated
• 8 ounces cream cheese, softened
• 1/2 pound crabmeat
• 4 green onions, chopped
• 1 clove garlic, minced fine
• 1 small can olives, chopped
• 1 tablespoon fresh parsley or 1 teaspoon dried, chopped

In large bowl, combine hot roll mix (flour mixture and yeast). Moisten with water and oil. Turn out
dough onto lightly floured surface. With greased hands, shape dough into ball and knead until no
longer sticky (about 3 minutes). Divide into 10 equal parts. Cover loosely with plastic wrap and
towel.
Meanwhile, combine remaining ingredients in medium bowl, mixing well.
Roll out each ball of dough into an 8-inch circle on a lightly floured surface. Spoon 1/3 cup filling
over half of dough, coming within 1-inch of edge. Brush edge with water. Fold dough in half over
filling. Press edges to seal, fluting sealed edge decoratively. Place on greased cookie sheet, then
brush with oil. Bake at 400 degrees F until brown (about 25 to 30 minutes).
Variation: Make into an appetizer by folding filo dough wrapper around 1 tablespoon filling