Bethany's Recipe Box

Bev's Corn and Crab soup  Ingredients: She used half lump crabmeat and half imitation crab (it's cheaper) but you can use all lump or all imitation. It's great no matter what way you do it.  1lb lump crab 1 large pack of imitation crab 1 stick of butter and 2 tablespoons  4 tablespoons of flour Large Guidry's creole seasoning (the Trinity) I usually end up using 2/3 of the container.  3-4 cans of fiesta or mexi corn 1 quart half n half 1/2 to whole 1/2 gallon of milk (whole) Directions: Cook the Guidry's mix over medium heat in a fry pan with the 2 tablespoons of butter. Season. Turn it off In a large Dutch oven or soup pot, Melt the butter over med/high heat Slowly add flour stirring constantly. When it thickens and is smooth add the half n half. Then some milk. I add a little salt and pepper then let it simmer but not boil. Add the cans of corn and the Guidry's. Again let it blend and simmer. While that's happening, break up or cut the imitation crab in bi...

Earl’s Vegetable Sauté  Sauce in a pan w EVOO: - Brown a chopped up onion  - Add chopped portobello mushrooms - Add sliced squash/zucchini  - Top w fresh spinach - When spinach is cooked, toss in chopped tomatoes till warm Options: Serve over rice or add in a protein. He prefers browned chopped lamb. -