S/He Crab Soup

Cook ½ c. white rice in 1 quart whole milk for 30 minutes or until soft. Use a stick blender to puree.

Add 1 pint Half and Half, 1 c. sherry, 1/3 tsp shrimp boil, s/p to taste, lb. crab. Simmer 30 minutes.

If you have crab roe, add it. Then, you have real She Crab Soup.

(If you use pasteurized crab, give it a good rinse in a strainer before putting it in the soup.)

Garnish with a little drizzle of extra sherry before serving, if you’re so inclined. Alternatively, have a cruet of sherry on the table.


Alternatively, all whole milk works fine and isn’t as thick but IS  still tasty.


Pumpkin waffles

from SmittenKitchen.com

2½ cups all-purpose flour
1/3 cup packed light brown sugar (or 1/3 c. sugar with a large dollop of molasses)
2¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon*
1 teaspoon ground ginger*
¼ teaspoon ground cloves*
4 large eggs, separated
2 cups well-shaken buttermilk (or 2 c. sweet milk with 1 Tbsp lemon juice or vinegar)
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted

Vegetable oil for brushing waffle iron or cooking spray

Accompaniment: maple syrup

Preheat waffle iron.

Sift together flour, brown sugar, baking powder and soda, salt, and spices.

Mix egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Add in dry ingredients just until smooth.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.

Brush waffle iron lightly with oil and spoon batter. My half cup ladle was the perfect dip and made 10 waffles.

*I used 1 Tbsp pumpkin pie spice in place of 3 individual spices.

7 Layer Salad

Layer bite-sized iceberg lettuce half way up an 8″X12″ casserole dish.

Continue layering:
1 lb. peas (I use frozen ones)
6 hard boiled eggs, squashed (I cannot be bothered to slice them)
6-7 green onions, sliced
a small cauliflower, chopped
14 slices cooked bacon, crumbled  (If you don’t want to use meat, use tempeh)
One small jar of mayonnaise (1 pint?)
grated cheese (I used the finely grated cheddar/colby 2 cup package)

Prepare in advance and chill in the refrigerator overnight before serving.

All measurements are approximate.

Corn Light bread

2 c. flour
1 c. corn meal
2 c. butter milk
1 1/2 c. sugar
1 tsp. salt
1 tsp. soda
2 Tbsp. vegetable oil

Combine and pour into a greased loaf pan. Bake at 300°F for 1 hour and 20 minutes.

I got this recipe from my mother.  It’s moister and less crumbly than cast iron skillet corn bread.

Pimento Cheese

When I had a meat grinder attachment for the KitchenAid, I loved using it to make pimiento cheese.  It shredded the cheese beautifully,  But, time has passed and the meat grinder stayed with my exhusband.

Now, I get a package of pre-grated cheese, sometimes all cheddar, sometimes a Mexican mix. If it is a 2 cup package I get a small jar of diced pimentos and if it is a 4 cup package I get a large jar. Unless I decide I want more pimentos this time and put a large jar in a small batch.

I dump the pimentos in a strainer to let the oil they are packed in drain out.

I dump them in the cheese and add 1/4 to 1/3 cup of mayonnaise. I grind black pepper in it until my hand is tired and add about 1 Tbsp of Worcestershire sauce.

It should have a little too much mayo when you are through. The cheese will absorb some and it will be right in the morning.  If you have a meat grinder and are using freshly ground cheese, use less mayo.

It needs to refrigerate overnight.

My new trick is to use 2 tsp of Sriracha chili garlic sauce in place of the Worcestershire sauce.

Blue cheese dressing

From Mary Jo Cunningham.

1/4 c. (or more) blue cheese
1/2 c. cream cheese
1/2 c. sour cream
1 c. mayonnaise
1/2 c. milk
small onion, grated.
dash Tabasco
dash worchestershire sauce

From Jane Parmley

1 pint mayonnaise
8 oz. Roquefort or Bleu cheese
1 lg can Pet milk (evaporated)
juice of one lemon
garlic salt to taste

Mix and refrigerate.

She always waited until we had eaten half of a quart of mayo and then made it up in that jar.

How *I* make it:

1 c. mayo
1/2 c. sour cream
2 Tbsp cream cheese if I have some in the fridge
1/2 c. milk to loosen it up, vary this to get the texture you prefer.
@ 1/2 c. grated onion (1 small, half a medium)
dash of Worcestershire sauce
1 Tbsp of whatever citrus juice is handy. Lime is tasty but lemon will do.
8 oz. crumbled blue cheese (Gorgonzola is favorite)

Basic Bread

My dad used this recipe to teach me to make bread.

4 – 6 c. plain flour
2 c. warm water
1 pkg. dry yeast
1/2 c. oil
1/3 c. sugar

Start with 4 c. flour and combine with the rest of the ingredients. Let rise until double in size. Punch down and knead in as much of the remaining flour as necessary to get the proper texture. You want it to peel cleanly off your hands when you rub them together.  (Weather affects how much flour will will have too add.  Increased humidity means increased flour.)

Separate and place in 2 greased loaf pans. Allow to rise until they look like loaves. Bake at 350°F until golden brown, @ 1 hour.

You may use 2 cups of pumpernickel, rye or whole wheat flour when you start the recipe if you choose to make a variant bread. Using 100% “other flour”, for example all whole wheat, will get you soccer balls rather than bread.

Dough may be put in greased muffin tins for the second rise for dinner rolls.