Traditional Southern style fare!

Ingredients:
6 to 8 very thin slices of country ham (cooked)
1 lb. backfin crabmeat
1/2 tsp. dry mustard
1/2 tsp. thyme
1 or 2 lemons
about 1/4 cup melted butter
salt and pepper
cayenne pepper

Instructions:
Grease with butter a shallow oven proof dish.  Line dish with cold, cooked slices of country ham, making sure the bottom and sides are covered.  Mix crabmeat in a bowl (being careful not to break up the lumps) with mustard and thyme then the salt, pepper and cayenne to taste.  Spread crabmeat over ham slices.  Sprinkle all over with the juice squeezed from the lemons and then pour the melted butter all over.  Place under the broiler until crab is slightly brown and bubbly and ham is warmed through.  Serve immediately.  Serves 6-8.
Courtesy The Crab Cookbook by Whitey Schmidt.

Maryland Indian Meat Loaf

From a Choctaw kitchen!

Instructions:
3 lbs. ground beef or ground turkey
2 packages dry onion soup mix
3 eggs, slightly beaten
1 large or 2 medium green peppers, diced
1 cup bread crumbs
3 Tbsp. cold water
2 level tsp. oregano
1 (16oz.) can tomato sauce

Instructions:
Mix all ingredients together and put in a large baking pan.  Bake at 400º for about 1 hour and 40 minutes.  It's also delicious cold on a sandwich!

Chicken With Maryland Ham

An unbeatable combination!

Ingredients:
3 to 3 1/2 lb. frying chicken, cut up
flour
salt
pepper
butter or shortening
1/2 lb. mushrooms
2 cups heavy cream
slices of Maryland country ham

Instructions:
Cut chicken in pieces.  Sprinkle with flour, salt and pepper.  Fry golden brown in butter or shortening. Remove chicken from fat.  Drain slightly.  Place in 2 quart baking dish.  Cover with sautéed mushrooms and cream.  Bake in slow oven (325°) 40 to 45 minutes.  Place pieces of chicken on hot slices of ham and spoon over cream sauce and mushrooms.
Courtesy Maryland's Way The Hammond-Harwood House Cookbook