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overlapped. Roll out into a 16x8-inch rectangle. Cut three 1-inch wide strips from the 16-inch side of the pastry leaving a 16x5-inch rectangle. ( Transfer pastry to a large baking sheet. Brush beaten egg around the edge of the pastry. Place a 1-inch strip of dough down each 16-inch side. Cut remaining strip to fit both narrow ends. With a fork prick dough at 1/2-inch intervals all around edges.
Sprinkle 2 tablespoons raisins in center of pastry and lay apple slices in rows on top. (Do not have apple slices extend over the pastry strips that form the edge.) Sprinkle apples with sugar. Place in oven and reduce temperature to 400 degrees. Bake for 35 to 40 minutes or until pastry is golden and apples are tender. Remove from oven and leave on baking sheet.
Combine Calvados or brandy and remaining 1 tablespoon raisins; set aside while Jalousie bakes. In small saucepan melt apricot preserves; _ strain. Stir raisins and brandy into preserves; boil for 30 seconds. Brush apples and pastry top with glaze. 3 Serve warm or at room tempera-1 ture. Makes 6 servings, about 325J calories each. ;
Eastern shore crab casserole ‘
8 slices of white bread, crusts re-; moved, dice 4 slices, leave 4 whole
2 pounds select crabmeat l
3/4 cup mayonnaise l
1 onion, finely chopped
1 green pepper, finely chopped
1 cup celery, finely chopped
3 cups milk
4 eggs beaten
1 teaspoon salt
1 can cream of mushroom soup,, undiluted
1 cup grated American cheese
Paprika »
White pepper «
Grease a 16-inch casserole or* baking dish and put in half of bread (diced). Mix the crab meat, mayonnaise, onion, green pepper and celery. Place on top of the diced bread. Place the remaining 4 slices on top of crab mixture. Mix beaten eggs,1 milk, salt and pepper and pour overcasserole. Let stand overnight in re-1 frigerator. The next day pour on the ■ undiluted soup. Do not mix. Sprinkle^ with cheese and paprika. Bake at325 degrees for 1 hour. Serve immediately. Note: This recipe feeds a1 crowd. Make half for your family and. freeze half. 1
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