1/4 c. finely chopped onion (about 1 small)
3 Tbsp. butter or margarine
3 Tbsp. all-purpose flour
1 Tbsp. snipped fresh parsley
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
1 c. water or chicken broth
1-1/2 c. chopped fresh or frozen, thawed, lobster (about 12 oz.)
Cook and stir onion in butter in 3 quart saucepan over low heat until onion is tender. Stir in flour, parsley, salt,
and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and broth or water. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Stir in lobster. Heat to boiling; reduce heat. Cook about 3 minutes, stirring
frequently until lobster is white. Can run through blender if desired. Makes 4 servings, about 1 cup each.
1 pkg. frozen broccoli, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. cheese, grated
3 c. milk
2 Tbsp. butter
Salt and Pepper to taste
Boil broccoli in small amount of water. Add soups, cheese, salt, pepper, and butter.
Bring to a boil. Add milk and heat. Do not boil. Makes 6 servings.
6 to 8 ears corn, cut off cob
1 lb. okra, cut up
6 to 8 medium tomatoes, peeled and cut up
1 Tbsp. butter or small amount of cooking oil
Salt and Pepper to taste
Put corn and tomatoes in Dutch oven and add about 3 to 4 cups of water and simmer for about 45 minutes. Add okra, salt, pepper and cook 20 to 30 minutes until okra is done. Serve hot with corn bread or crackers. Serves 6.
1 stick butter
4 to 5 large onions
2 c. consomme (beef broth)
Melba toast
Grated swiss cheese
Cook sliced onions in butter until well done; add consomme. Simmer about 10 minutes.
Serve with Melba toast with cheese on top. Broil until cheese is melted.
6 slices bacon, crisp and crumbled
4 medium potatoes, baked
2 Tbsp. margarine
1/3 c. chopped green onion
1 can cream of chicken soup
1 c. chicken broth
1 c. half & half
Salt and pepper to taste
1/2 c. grated cheddar cheese
sour cream
chives and parsley to garnish
Fry bacon; crumble and set aside. Bake potatoes and let cool. Cube and set aside. In a
medium saucepan, melt margarine and saute onion until clear. Add potatoes, cream of chicken soup,
broth, half & half, salt and pepper. Simmer until hot, but do not boil. Serve in individual bowls and top with bacon, sour cream, chives, and parsley if desired. Serves 4 to 6.
