Crab Casserole

1 medium onion, shopped (about ½ cup)

1 large clove garlic, finely chopped

1 tbsp olive or vegetable oil

1 can(16 oz)whole tomatoes, undrained

1 can (8 oz) tomatoe sauce

½ tsp dried marjoram leaves

½ tsp dried basil leaves

½ tsp dried oregano leaves

¼ tsp salt

Dash of red pepper sauce

Lemon Oven Rice

2 cups cooked crabmeat

½ cup crumbled feta cheese (3 oz) or substitute cream cheese.

Cook and stir onion and garlic in oil in 3-qt saucepan until onion is tender. Stir in tomatoes, tomato sauce, marjoram, basil, oregano, salt and pepper sauce; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 45 minutes.

Stir crabmeat and cheese into tomato mixture; spoon over prepared lemon rice. Bake uncoverd in 350 oven 20 minutes. Garnish with parsley if desired. 6 servings.

Serve with broccoli, French Bread and salad.

LEMON OVEN RICE

2 cups boiling water

1 cup uncooked regular rice

1 tsp salt

2 tbsp margarine or butter

1 tbsp lemon juice

Heat oven to 350. Mix boiling water, rice and salt in ungreased rectangular baking dish, 11x7x1 ½. Cover & bake until liquid is absorbed. 25 to 30 minutes. Stir in margarine and lemon juice.