Recipes from The Can Opener Gourmet by Laura Karr

Chicken Piccata

4 boneless, skinless chicken breasts
salt
black pepper
3 tablespoons butter
3 tablespoons bottled lemon juice
1/2 teaspoon garlic powder
one 7 ounce can sliced mushrooms, drained
2 tablespoon capers, drained

Salt and pepper the chicken breasts to taste. Saute the breasts in the butter, lemon juice, garlic powder, and mushrooms until brown. The chicken is done when it is no longer pink and the juices run clean when pierced.

After the chicken is thoroughly cooked, remove it from the heat.

Place the chicken on plates with the mushrooms and cooking juices, then sprinkle a few capers (about 1/2 tablespoon) over the top of each. Serve immediately.

Crab-Stuffed Shells with Parmesan Cream Sauce

12 ounces large pasta shells

filling:
one 32 ounce carton ricotta cheese
1/4 cup real shredded Parmesan cheese (not powdered)
2 eggs, lightly beaten
1 teaspoon garlic powder
1/8 teaspoon salt
two 6 ounce cans crab, drained, cartilage removed if necessary

Parmesan Cream Sauce:
2 tablespoons cornstarch
one 12 ounce can evaporated milk
2 tablespoons butter
1/8 teaspoon ground nutmeg
1/4 cup plus 2 tablespoons real shredded Parmesan cheese (not powdered)

Make the pasta according to the package directions.

In a large mixing bowl, combine the filling ingredients and stir well. Lightly coat with nonstick spray or lightly oil a 13 by 9 inch dish.

With a spoon, stuff the shells with the crab mixture and place them in the pan.

Preheat the oven to 400 degrees.

In a medium saucepan, briskly whisk together the cornstarch and milk until the cornstarch dissolves. Stir in 1/2 cup of water, add the butter, and cook over medium-high heat. when the butter is melted, add the nutmeg and 1/4 cup of the Parmesan, stirring until the cheese has completely melted. Cook and stir until the sauce has thickened (just a few minutes).

Pour the hot sauce over the stuffed shells in the pan. Sprinkle the tops with the remaining 2 tablespoons of Parmesan cheese and cover with foil. Bake until the dish is thoroughly heated, the cheese has melted, and bits of golden-brown begin to appear around the edges, about 25 minutes.