Crab-Corn Soup

¼ cup margarine (or butter)

1 medium onion, chopped

1 medium garlic clove, minced

Melt margarine in heavy 4-6 quart pot over medium heat.  Add onion & garlic.  Sauté until wilted and transparent, about 5 minutes. 

¼ cup flour

Add flour all at once; stir until blended.  Cook 3 –4 minutes, stirring.

1 large potato, peeled and cubed

2 (8 oz.) bottles of clam juice

2 cups chicken broth

Slowly stir in clam juice and broth.  Add chopped potatoes.  Bring to a boil to thicken.

1 (17-1/2 oz) can whole kernel corn, drained  

¼ tsp. dried leaf thyme

1 tsp. salt

½ tsp. freshly ground black pepper

¼ tsp. red (cayenne) pepper

Stir in corn, thyme, salt, black pepper and cayenne; reduce heat to medium.  Cook, uncovered, 25 minutes (or until potatoes are done).

2 cups whipping cream (you can substitute your choice of cream – I use 1 can of evaporated milk and it is good)

Stir in cream and cook 10 minutes.  Taste for seasoning and adjust if necessary. 

1 lb. lump crabmeat  (I use 2 cans)

4 green onions, chopped

Using fingers, pick through crabmeat to remove any bits of shell or cartilage.  Do not break up lumps of meat.  Add crabmeat and green onions to the soup.

Cook over medium heat just to heat through, 5-6 minutes.  Serve hot.  Makes 8 to 10 servings. 

Cajun-Creole Cooking Terry Thompson 1986

 Taco Salad

1 8 oz. Container of cream cheese

1 8 oz. Container of sour cream

Blend cream cheese and sour cream and spread on a large platter.

2 cups shredded lettuce

2 diced tomatoes

2 diced green peppers (or 1 large)

1 bunch of sliced scallions

Layer vegetables on top of cream cheese mixture.

1 12 oz. Jar of mild taco sauce

Pour taco sauce over vegetables.

1 cup shredded mild cheddar cheese

 1 small can of sliced black olives

Spread cheddar cheese over mixture.

 Place olives on top of mixture.

 Serve with large taco chips

Theresa Kopasz 1992