Chicken Corn Soup with Rivels

Submitted by: Tricia Yeakle

Chicken Corn Soup with Rivels...  My Grandmother made the best and I have adapted it to be lower in fat for the '90s!!!

• 1 Chicken, cooked off, meat removed from bones and stock (Let stock cool in fridge & skim off the fat)
• 2-3 qts. sweet corn
• 1 Cup milk
• salt & pepper to taste
• 1/2 Cup flour
• 1 egg

Combine everything but flour and egg. Bring to a boil. Mix flour and egg together (this will look like crumbs). When soup boils, take the rivels (flour & egg) and rub in hands over the soup. Let boil 1 minute and remove from stove. (I like to add a lot of rivels!!!) Low fat recipe.

[ Last Updated: 05-Jan-2006 | Rating: ]  Rate It  Review It  Report Problem

Cream of Crab Soup

Submitted by: Rose Mary Longfield

Ingredients:

• 4 Tablespoons Butter
• 2 Tablespoons Flour
• 1 teaspoon Old Bay Crab Seasoning
• 1 teaspoon minced onion
• 1 Tablespoon Lemon Juice
• 1 6oz. can Chicken of the Sea Lump Crabmeat (or fresh)
• 1 pint Light Cream
• Parsley (optional)

Melt butter, add Old Bay and minced onion in saucepan over medium heat, add lemon juice, stir. Add flour, stirring constantly, gradually add light cream, continuing to stir, add crabmeat and let simmer a few minutes. Then serve, garnish with a dash of Old Bay and Parsley Flakes. Enjoy.

A recipe fit for a king or queen!!

[ Last Updated: 05-Jan-2006 | Rating: ]  Rate It  Review It  Report Problem

Maryland Vegetable Crab Soup

Submitted by: Carolann Evans

• one pound of lump crab meat
• one large can of stewed tomatoes
• one bag of frozen mixed vegetables (corn, peas, green beans, carrots, potatoes)
• half a cup old bay seasoning
• one small onion chopped finely
• your choice of vegetable seasoning (I use veg magic) season to your taste
• 10 cups water 

Combine all ingredients in a pot and simmer for 2 hours.

[ Last Updated: 05-Jan-2006 | Rating: ]  Rate It  Review It  Report Problem

Oven Beef Stew

Submitted by: Flo Brandstetter

Ingredients:
2 lbs. beef stew meat
6 to 7 medium potatoes, peeled and cut into 1-1/2 inch pieces
2 medium onions, cut into wedges
8 medium carrots, cut into 1" pieces
4 to 5 celery ribs, cut into 1" pieces
1 can (4 oz.) sliced mushrooms, drained
1/3 cup quick-cooking tapioca
1-1/2 teaspoons salt
1 beef bouillon cube
1 tsp. sugar
2 bay leaves
1-1/2 tsps. dried thyme
3 cups tomato juice

Directions:
In a 4-quart Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 300 degrees for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.

[ Last Updated: 05-Jan-2006 | Rating: ]  Rate It  Review It  Report Problem

Oyster Bisque

Submitted by: Michelle Marble

1 Doz. shucked large raw oysters, drained & chopped

• 4 cups milk
• 1 slice onion
• 2 stalks celery
• 1 sprig parsley or 1 tabls dried parsley
• 1 bay leaf
• 1/4 cp melted margarine
• 1/4 cp flour
• 1 3/4 teasp salt
• 1/8 teasp pepper

In small saucepan, slowly bring oysters to boiling point; remove from heat.

Combine milk, onion, celery, parsley and bay leaf in a large microwave-proof dish; microwave at HIGH 10 minutes, stirring twice. Remove seasonings from the milk.

In large saucepan, blend margarine with flour, salt & pepper. Slowly stir in milk. Cook over medium heat, stirring constantly, until slightly thickened. Add oysters.

(We sometimes use left-over steamed oysters. Just chop and warm in the microwave in a little water or juice.)

[ Last Updated: 05-Jan-2006 | Rating: ]  Rate It  Review It  Report Problem

Oyster Stew

Submitted by: Chris Insley

Ingredients:

• 1 Quart of Oysters
• 1 gallon whole milk or 1/2 Half-n-Half + 1/2 whole milk (Don't use Skim Milk!)
• 2 sleeves of butter
• 3 large onions
• 5 pounds of red potatoes
• salt
• pepper
• bay seasoning

1. Boil potatoes and onions together.
2. Salt and pepper to taste.
3. When potatoes are 3/4 cooked (firm to touch), remove from the burner and drain.
4. Add butter and soften.
5. Add milk, potatoes and onions.
6. Add 1-2 tablespoons of bay seasoning.
7. Add additional 1/8 - 1/4 teaspoon of pepper.
8. Add oysters to the stew. Do not boil.  If oysters are large, you can cut them into halves or thirds. Leave small oysters whole.
9. The stew is ready once the edges of the oysters start to curl.

[ Last Updated: 05-Jan-2006 | Rating: ]  Rate It  Review It  Report Problem

Sally's Famous Corn Chowder

Submitted by: Sally Phillips

This is the best I have ever had, but then I am prejudiced.

Fry 5 strips of bacon and save.

In about 3 tablespoons of the bacon grease, sauté chopped onion till clear.

Put in sauce pan with 2 cups water, 3 small potatoes cut in bite size pieces.

Cook until the potatoes are done. In a stock pot put onion, potatoes, water, one cup milk and one cup of half-and-half together with one can of chicken broth..

Add one can creamed corn and one can regular corn. Cook slowly for about a half hour then put in fridge overnight. It tastes best that way. The next day add flour to thicken. This part is tricky. I just put flour in till it is the desired thickness. It varies every time. I like it thick myself.  This of course is while it is reheating.  When heated, put in bowls and crumble that bacon you fried yesterday over it.  You can add celery, but if you do, it is no longer Sally's Famous Corn Chowder.  It just gets better with age.

[ Last Updated: 05-Jan-2006 | Rating: ]  Rate It  Review It  Report Problem