Bunch Of Old Broads
She Crab Soup
1 cup (8 ounces) fresh cooked crabmeat, remove cartilage and shell fragments
¼ cup unsalted butter
4 cups milk, at room temperature
¼ cup heavy cream, at room temperature
4 green onions, thinly sliced
½ teaspoon salt
1 teaspoon Worcestershire sauce
½ teaspoon ground mace
½ teaspoon freshly ground white pepper
¼ cup dry sherry
10 ounces crab roe (may use 3 hard cooked eggs sprinkled on the bottom of the bowl before ladling in the soup)
1 teaspoon paprika for garnish
Place the crabmeat in a small bowl. Fluff the crabmeat, but do not cut, into bite size pieces.
Melt the butter in large saucepan over medium heat. Whisk in the flour forming a roux. Cook for 3 minutes but do not let it brown. Add milk and cream. Let the soup thick, whisking constantly, about four more minutes.
Reduce the heat to low and stir in the crabmeat, onions, salt, mace , Worcestershire sauce and pepper until well blended. Cook, stirring often, just until the crabmeat is heated through, about one minute.
Before serving, stir in the sherry and crab roe until well blended. Serve in shallow bowls garnished with paprika.
Cold Squash Soup
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
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.
Delicious Beef Soup
2 Pounds Ground Chuck Steak
1 Large Onion
Salt and Pepper
2 Tablespoons Worcestershire 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.
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.
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.