Crab and Cream Cheese Baked Eggs Recipe form Perfect Entertaining 9 eggs 1/2 cup milk 8 oz. cubed cream cheese 6 ounces lump crabmeat (cartilage removed) Salt Freshly ground black pepper 1/4 cup melted butter 1 tablspoon chopped fresh dill Preheat oven to 350 degrees. Beat the eggs and milk together in large bowl until light and fluffy. Fold in the cream cheese, crab and salt&pepper to taste. Grease a 7 x 11 glass pan ( or 2 quart casserole dish) with the melted butter. Pour egg mixture into the pan. Sprinkle the dill over top. Bake for 30 minutes. Serve hot. Makes 8 servings. Savory Clafouti with Ham, Mushrooms and Chives Recipe from Fine Cooking Oct/Nov 2004 Filling: 1 Tbs. vegetable oil 1 Tbs. unsalted butter 1/2 pound white button mushrooms cleaned and quartered. Kosher salt 6 ounces ham, sliced 1/8 in thick and cut into 1 1/2 x 1/2 inch strips Freshly gound pepper Cheese: 2 ounces Gruyere, grated to yield 1/2 cup Herb: 2 tablespoons snipped chives Heat oil and beutter in a 10-inch skillet over med-high heat. When butter has melted, ad mushrooms, sprinkle with salt, and cook, stirring occasionally, until softened and browned slightly, about 8 minutes. If the mushrooms release a lot of water, increase the heat to evaporate. Toss in the ham and cook, stirring frequently, until browned a bit, 2-3 minutes. Remove from the heat, season with a little salt and pepper, and set aside to cool. Have Cheese and Chives ready. Master Clafouti Recipe: 1/4 cup cornstarch 1 1/4 cup whole milk 2 large eggs 2 large egg yolks 1 cup heavy cream 1/2 tsp kosher salt Pinch Cayenne Butter or oil for pan. 1) Have prepared filling (above) ready. Position rack in top third of oven and preheat to 425 degrees. 2) Mix the Clafouti batter: Put the cornstarch in a medium bowl. Whisking steadily, slowly pout in the 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, and then gradually whisk in the rest of the milk., the cream, the salt and cayenne. Use immediately or refrigerate, covered, for up to a day. 3) Arrange the filling: Butter or oil a 2-quart, 7x 11 inch Pyrex dish or an 8x 11 ceramic gratin dish. Spread the filling over the bottom of the pan . Scatter cheese and herbs. 4) Pour batter: Whisk the batter in case it has settled and then pout it over the filling. Bake until the top is deep golden and the custard is set (softly set is neither liquid or firm) 25- 30 minutes. Let stand for 30 minutes before serving. Good luck with these. I think that they are pretty simple and very delcious! | 
