Recipe By: Rosa Thomas

1 pound yellow squash -- chopped

1 medium onion -- chopped

1 can chicken broth

1 tablespoon butter

1 cup boiling water

2 chicken bouillon cubes

salt and pepper

1 tablespoon worcestershire sauce

1 cup sour cream

dill weed

Cook squash, onion, broth and butter until squash is soft.

Dissolve bouillon in water and add sour cream and seasonings; blend well. Serve cold garnished with dill on top.

Recipe By:Charlie Capps

2 Pounds Ground Chuck Steak

1 Large Onion

Salt and Pepper

2 Tablespoons Worchestershire Sauce

Dash Tobasco Sauce

3 Cans Hunts Herb Sauce

2 Cans Water

1 Can Frozen Mckenzie's Gumbo Vegetables

1 Large Can V-8® Vegetable Juice

Brown chuck steak in butter. Add the rest of the ingredients.

Simmer.

Recipe By:Charlie Capps

1 Can (10 3/4 Oz) Cream of Potato Soup

1 Can (14 1/2 Oz) Chicken Broth

8 or 9 Ozs Sour Cream

Mix above together. Blend in blender if you don't want little hunks of potato. Garnish with chopped chives.

Sherry Corn Chowder

By Sylvia Burson Rushing

1 cup onions, diced

1 cup green onions, diced

1 cup celery diced

1 stick butter

2 pints Half N Half cream

10-12 picked crabs (1 pound white crabmeat) Best when freshly cracked)

4 ears fresh sweet whole corn, cut from ear

Salt and pepper to taste

*Seafood seasoning (Chesapeake Bay/Eastern Seaboard type---Cajun is TOO HOT)

Cream sherry to taste 2 ½ cup

2 cups chicken stock

½ cup vegetable oil

Melt butter in large saucepan. Add onions, green onions and celery. Sauté until onion is clear, but not browned. Add corn. Reduce heat and simmer about 10 minutes.

Slowly stir in Half N Half until all is mixed well. Simmer 3-4 minutes to regain heat. (No need to if Half N Half is at room temperature when added.)

Move contents to pot with lid. Add chicken stock, crabmeat and additional seasoning. Roux may be added to thicken. (Sauté equal parts fat and flour (vegetable oil/flour) until color of pecans and spoon into mixture to thicken if need be). Add ½ cups sherry to mixture. Additional sherry may be added at the table. Garnish.

½ cup Wesson oil

½ cup flour

Brown thoroughly to make a roux. Be careful not to burn or scorch.

To the roux add:

3-4 cloves chopped garlic

1 onion chopped

1 bell pepper

2 Tablespoons salt

1 Tablespoon red pepper

1 Tablespoon white pepper

1 Tablespoon Black pepper

Adding these ingredients will slow the cooking process of the roux. Add the seasonings for your personal taste preference. At the Beach someone is always coming through tasting and adding.

Then add:

3 cans chicken broth

1 bag frozen okra

2 cans diced tomatoes

2 pounds shrimp

1 pint of oysters

1 pint of crabmeat

Or your seafood of preference. Add gumbo file to your taste.