FERNANDINA FARE
Tested recipes of local favorites

CHICKEN MONTANARA
FROM: The Florida Times-Union

1-1/2 lbs. boneless, skinless chicken breasts, sliced into medallions
4 TBLS. margarine
2 TBLS. capers
1/4 cup kalamata or Greek olives
1/4 cup sliced pimentos
2 TBLS. flour
1/4 cup sliced artichoke hearts
2 tsps. lemon juice
2 TBLS. dry white wine

Melt the margarine in a large saucepan. Place the chicken in the flour and lightly coat. Place coated chicken in the pan with margarine. Let chicken brown on both sides. Add olives, capers, artichokes and pimentos to the pan and allow to heat.

When the ingredients have had a chance to heat, add the wine and lemon juice. Allow the chicken and other ingredients to simmer slowly for 10 minutes and the dish will create a slight gravy.

The dish is now ready to serve. Place on a plate and serve with pasta or with a salad and garlic bread.

CRAB OVER RICE
FROM: Jerry Lancaster

1 lb. crabmeat
8 oz. sour cream
1 TBL. grated onion
3 TBLS. butter
1 TBL. sherry

Saute onion in butter. Add crabmeat and mix well. Add sour cream and sherry.

Serve over cooked rice. Makes six servings.

CAJUN CRAB DELIGHT
FROM: Jerry Lancaster

1 cup onions, chopped fine
2 cloves garlic, chopped
1/2 cup green pepper, chopped
1 TBL. butter
2 TBLS. flour
1/4 tsp. ground cloves
1/4 tsp. thyme
1-1/2 tsps. salt
1 tsp. chili powder
1/8 tsp. ground red pepper
1 TBL. worcestershire sauce
1 can (28-oz.) diced tomatoes
1/4 cup rice
1 lb. crabmeat

Saute onions, garlic and peppers in butter until tender. Add tomatoes, rice, flour and seasonings. Mix well. Cover and simmer for 25 minutes. (Stir frequently - tends to stick.) Add crabmeat and reheat to a simmer. Serves six to eight.