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Country Treasures

 “Whoever said that money can’t buy happiness, simply hasn’t visited our store yet!"

208 Main Street

Preston Maryland 21655

Store Hours

9:00 a.m -5:00 p.m. Monday -- Saturday

Open Sunday by appointment  

Closed all major Holidays

antiques@mycountrytreasures.com

410-673-2603


Our Web site is open 24/7

We are located on the Eastern Shore of Maryland. We are 10 miles east of Easton, MD on Route 331 on Main Street Preston. Here you will find an outstanding collection of 18th and 19th Century American original Painted Furniture and Accessories.

We'll ship it right to your door

Merchandise will be sent via standard ground service within 1-2 business days. Once your merchandise has shipped, you will receive an email with tracking information. Your estimated delivery date will be provided by the shipping carrier via your tracking information.


RM1467 Late 19th century small sized wire bale handle firkin boasting its original beautiful robin egg blue painted surface. Measurements: 6 1/4" diameter (top) 6 3/4" diameter (bottom) 6 1/2" tall  

antiques@mycountrytreasures.com

410 673 2603

J143 Late 19th century double sided wooden sign from Wiscasset, Maine that reads “Board and Rooms”. Sign bears hand painted letters in original black paint on a white background  Circa 1890’s. Measurements: 23 ¼” wide x 2 ¼” deep x 13 ¼” tall

antiques@mycountrytreasures.com

410 673 2603

J98 Miniature Charles Barnard high-head Canvasback decoy carved by Lloyd Cargile – solid wood, branded on bottom “LC” – Approximate measurements: 5 ½” long x 2 ½” wide x 3” tall. 

antiques@mycountrytreasures.com

410 673 2603

D221 Pennsylvania hand carved Folk Art Bird Tree with five carved folky painted circa 1980’s Birds. Mounted in a turned base Measures approximately 15" tall

18th century Maryland pumpkin painted Hepplewhite one drawer table boasting long, delicately tapered legs and one dovetailed drawer. Rosehead nail construction with the apron of the table being mortised into the legs and secured with wooden pegs. Great size and height! Measurements: 21” wide x 25” deep x 30 ¼” tall. (24” from apron to floor)

RM1471 Early hand hooked rug depicting a shadowy night scene of a Ship bearing four large sails topped with pennants in an oval shaped center medallion with variegated blues throughout the background – giving the effect of a night sky.  . Measurements: 35 ¼” wide x 17 ¾” tall 

J128 19th Century Pennsylvania original red painted blanket chest with dovetailed case, applied dovetailed bracket base with cut out feet and applied molded edges around the lid. Nice hand inlaid escutcheon around the keyhole appears to be made of either bone or ivory. Measurements: 37” wide x 19 ½” deep x 23 ½” tall  

antiques@mycountrytreasures.com

410 673 2603

Cell 410 310 7736


J144 Early 19th century Exceptional Blue painted Pennsylvania stepback cupboard circa 1820 dovetailed case, with tall pie shelf. Beaded edges on applied moldings at waist and around top of cupboard, as well as on each front side of the back boards. Simple cut out pattern on front feet matches the cutout of the pie shelf. Square head and tee nails : 49” wide at waist x 18 ½” deep at waist x 77 ½” tall. (NOTE: width at top molding is 52 ¾” wide and upper part case measures 10 ¾” deep.)

www.mycountrytreasurs.com

410 673 2603

Chesapeake Bay Stuffed Rockfish


People along the Chesapeake can be tight-lipped with their crab imperial recipes. This was coaxed out of a old waterman. Substitute sole or flounder when Pacific rockfish is not in season.

Ingredients

2 slices day-old white bread, cubed

2 tablespoons fresh parsley, finely chopped

½ teaspoon seafood seasoning, such as Old Bay™

½ teaspoon dried mustard

⅛ teaspoon ground black pepper

2 teaspoons fresh lemon juice

2 dashes liquid hot pepper sauce, such as Tabasco™

2 tablespoons butter, softened

½ cup mayonnaise

1 pound fresh lump crabmeat

4 (6 ounce) fillets rockfish


Directions

  1. Preheat oven to 400 degrees . Lightly grease an 8x8 baking dish.
  2. Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.
  3. Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down.
  4. Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.



Thank you very much, we appreciate your business!  

George, Carol and Robert Meekins

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