FERNANDINA FARE
Tested recipes of local favorites

Crab Casserole
FROM: Pat & Cecil Pickett

(This recipe was given to them by Joy B. Pickett and was served during family gatherings at her house)

1 cup each of finely chopped bell pepper, onion, and celery
1 block Cracker Barrel extra sharp
cheese, grated
1 can Campbell's golden cream of
mushroom soup
1/2 cup evaporated milk
1 lb. crabmeat (check for bits of shell)
1 8-oz. bag of fine egg noodles, crushed

Mix all ingredients and pour into a greased 9"x12" casserole pan. Cook at 350°, stirring every 10 minutes for the first 30 minutes for a total cooking time of 45 minutes.

Serve with tossed salad, fresh peas, cranberry relish and hot rolls. This makes enough for eight adults.

German Chocolate Cake
FROM: Dorothy Jean Pickett Beville
(Originally Tiny Pickett Lewellen’s recipe)

1 pkg (4-oz.) Baker’s German Sweet Chocolate
1 tsp. vanilla
1/2 cup boiling water
2 cups all purpose flour
1 cup butter
1 tsp. baking soda
2 cups sugar
1/2 tsp. salt
4 eggs, separated
1 cup buttermilk

Melt chocolate in water; cool. Beat butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat into chocolate mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter.

Pour into three 9" layer pans lined on the bottoms with waxed paper. Bake at 350° for 30 minutes or until cake springs back when lightly pressed in center.

Cool for 15 minutes; remove from pans, and finish cooling on racks. Spread coconut-pecan frosting between layers and over top of cake.

Coconut-Pecan Frosting

1 12-oz. can evaporated milk
1-1/2 cups sugar
4 slightly beaten egg yolks
3/4 cup butter
1-1/2 tsps. vanilla
2 cups Baker's Angel Flake Coconut
1-1/2 cups chopped pecans

Combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook and stir over medium heat until thickened. Remove from heat.

Stir in coconut and chopped pecans. Cool until thick enough to spread. Makes 4-1/4 cups of frosting.