Hot Crab Almond Dip

1 cup cream cheese
1 can crab meat, drained
1 ½ cups blanched almonds
2 tablespoons chopped onion
1 tablespoon milk
½ teaspoon horseradish
¼ teaspoon salt
¼ teaspoon pepper

Mix well, place in an 8 inch pie plate.  Cover with blanched, halved almonds.  Bake at 375F for 15 minutes.  Serve with Melba toast, crackers, rusks, etc.

Maritime Quiche

2 medium tomatoes
1 cup French salad dressing
1 pound smoked fish fillets
1 cup milk
3 cups cooked rice
2 tablespoons butter, melted
1 cup grated Canadian Cheddar cheese
¼ cup chopped chives
3 eggs, beaten

Preheat oven to 350F.  Cut the tomatoes in six wedges each and cover with French dressing.  Set tomatoes aside and allow to marinate.  Meanwhile, cut the fish fillets into pieces 2 to 3 inches long.  Place in a shallow baking dish.  Add milk.  Bake in 350F oven for 20 minutes, or until fish flakes with a fork.  Drain, reserving ¾ cup liquid.  Grease a 9-inch plate.  Make rice crust combining the cooked rice, butter and one egg.  Turn into pie plate and press firmly and evenly over bottom, sides and rim to form a pie shell.  Sprinkle ½ cup of cheddar cheese over shell.  Arrange cooked fish on top and sprinkle with an additional ½ cup of grated cheese.  Combine reserved poaching liquid with the two remaining eggs.  Pour into pie plate.  Bake in 350F oven for 30 minutes.  Remove from oven and arrange drained tomato wedges around edge of filling, skin side up. Return pie to oven and bake for 10 minutes longer, or until custard is set.  Garnish with finely chopped chives or green onion tops.  Serve piping hot.  Makes 6 servings.

Source: Cooking with Anne of Green Gables