1 medium onion, chopped very fine
1 lb. fresh lump crabmeat
Salt and pepper to taste
4 oz. salad oil
3 oz. cider vinegar
4 oz. ice water
Salad greens
Spread half of chopped onion over bottom of large mixing bowl. Add crabmeat and spread with remaining onion.
Salt and pepper to taste. Add oil and vinegar, then add ice water. Cover and place in refrigerator; marinate 2 to 12 hours.
When ready to serve, toss lightly but do not stir. Place over mixed greens and serve as luncheon salad. Serves 6 to 8.
2 lb. ground beef
3 cans hot chili beans
1 (16 oz.) can tomato sauce
2 medium onions, chopped
Salt to taste
Pepper to taste
Garlic to taste
1 Tbsp. chili powder
1 Hershey's candy bar (secret ingredient)
Brown beef and onion in large stew pot. Drain; add remaining ingredients but candy
bar and simmer about 30 minutes. Add Hershey's bar last few minutes. Makes 8 servings.
1 lb. beef stew meat
1 large onion
5 carrots, peeled and cut up
5 medium potatoes, peeled and cut large
Flour
Salt
Pepper
Garlic
1/2 c. oil
Cut beef in small pieces; salt, pepper, and dredge in flour. In iron pot, pour oil (1/2 cup). Heat and brown
meat; stir constantly. When brown enough, pour in water to make gravy- simmer 45 minutes. Peel carrots and potatoes;
cut in large pieces. Chop onion; add to meat and gravy. Add chopped garlic, bring to boil; cook on low till carrots and potatoes are tender. Serves 6.
4 medium onions, chopped
1 large green pepper, chopped
1/4 c. vegetable oil
2 Tbsp. all-purpose flour
3 (14-1/2 oz.) cans stewed tomatoes (undrained)
1 Tbsp. celery salt
1 tsp. garlic powder
1 tsp. hot sauce
1/2 tsp. pepper
2 lb. unpeeled medium-size fresh shrimp
1/2 lb. fresh lump crabmeat
1/2 lb. firm whitefish fillets, cut into bite-size pieces
1 (12 oz.) container Standard oysters, drained
Saute onions and green pepper in hot oil in Dutch oven over medium-high heat until tender. Add
flour; cook 1 minute, stirring constantly. Stir in tomatoes and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Peel shrimp and devein if desired. Add shrimp, crabmeat, fish, and oysters to oven; cover and simmer 15 mintues. Yield: 12 cups.
3 c. water
2 chicken bouillon cubes
4 medium-size round red potatoes, diced
2 (6-1/2 oz.) cans minced clams (undrained)
4 slices bacon, cut into 1 inch pieces
3/4 c. chopped onion
3 Tbsp. butter or margarine
1/4 c. plus 2 Tbsp. all-purpose flour
4 c. milk
3/4 tsp. salt
1/4 tsp. pepper
Combine water and bouillon cubes in a Dutch oven; bring to a boil. Add diced potato; cover and simmer 10 minutes or until tender. Drain potatoes and set aside. Drain clams, reserving juice. Set clams and juice aside. Cook bacon and onions in a medium skillet over medium-high heat, stirring constantly, until bacon is crisp and onions are tender. Remove bacon and onions, reserving 2 tablespoons drippings. Set bacon and onions aside. Combine reserved drippings and butter in Dutch oven; cook over low heat until butter melts. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved clam juice and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in potatoes, clams, bacon mixture, and pepper. Cook, stirring constantly, until thoroughly heated (do not boil). Serve with oyster crackers. Yield: 8 cups.
