Ever had an over-stuffed box of recipes that you didn't dare throw out because you've just never had the chance to properly rummage through them?

Yeah, well that's where some of your covid/unemployment time comes in and my wife and I discovered some interesting ones: there's a Spinach Bake Casserole recipe that was clearly cut out of the back of a Mueller's pasta box from (at least) 35 years ago, along with directions on "How to Make A Pennsylvania Dutch Chicken Stew" from what appears to be the original plastic wrapping off a Perdue bird (cleaned up and pasted on a crumpled, bent index card). Actually looks pretty good.

The most intriguing finds were the various bits of paper that had hand-written cooking instructions on them. The thing is, neither one of us could remember who it was that wrote 'em (not our handwriting) or how they came to be in our recipe box (also, we've never used purple ink!)

This one here struck us as potentially tasty (though we were unable to recall ever having actually made it), found on the bottom of the back of what appears to be an unused time-punch card. Messy cursive from someone we can't place. Perfect.

Hot Crab Dip:

8 oz. Neufchatel cream cheese

1/2 cup mayo

1 tablespoon lemon juice

1/4 teaspoon pepper sauce

3 scallions finely chopped

12 oz. (2 cups) crab meat

Salt and pepper to taste

2 or 3 tablespoons grated parmesan cheese

French bread or bagel chips for dipping

Heat oven to 400. In a 3 cup baking dish, mix the cream cheese and mayo. Stir in lemon juice, pepper sauce, and scallions. Fold in crab, S & P, then sprinkle with cheese. Bake 15-20 minutes.

We don't know who wrote this recipe or where it came from, but it looks to make for a nice Saturday Night At The Movies snack this weekend...