Oyster  Stew

 

 

 

 

INGREDIENTS:

3 medium leeks, chopped (white portion only)

1/4 cup butter, cubed

2 medium potatoes, peeled and diced

2 cups hot water

3 teaspoons chicken bouillon granules

2 cups milk

2 cups half-and-half cream

4 cans (16 ounces each) oysters, drained

1/4 teaspoon cayenne pepper

salt and pepper to taste

minced fresh parsley

 

 


DIRECTIONS:

 

IN A DUTCH OVEN

 

In a Dutch oven, saute leeks in butter for 10 minutes or until tender.

 

Add the potatoes, water and bouillon; cover and simmer 20 minutes or until potatoes are tender.

Cool.

 

Transfer to a blender.

Cover and process until blended.

 

Return to the pan; stir in the milk, cream, oysters, cayenne, salt and pepper.

Cook on low until heated through.

 

(Do not boil.)

 

Garnish with parsley.

 

 

Serves 12

 

 

 

 

 

Oyster  Corn  Chowder

 

 

 

 

INGREDIENTS:

2 cans (8 ounces each) whole oysters, undrained

1 can (14 3/4 ounces) cream-style corn

1 cup half-and-half cream

2 cans (4 ounces each) mushroom stems and pieces, drained

2 tablespoons butter

1/4 teaspoon Worcestershire sauce

1/8 teaspoon pepper

 

 


DIRECTIONS:

 

In a large saucepan, combine all ingredients.

 

Cook, uncovered, over medium-low heat until heated through, stirring occasionally.

 

(Do not boil.)

 

 

Serves 4

 

 

 

 

 

Basil  Tomato  Soup

 

 

 

 

INGREDIENTS:

2 cans (28 ounces each) crushed tomatoes

1 can (14 1/2 ounces) chicken broth

18 to 20 fresh basil leaves, minced

1 teaspoon sugar

1 cup heavy whipping cream

1/2 cup butter

 

 


DIRECTIONS:
 

In a large saucepan, bring the tomatoes and broth to a boil.

Reduce heat; cover and simmer for 10 minutes.

 

Add basil and sugar.

Reduce heat to low; stir in cream and butter.

 

Cook until butter is melted.

 

 

Serves 9

 

 

 

 

 

Broccoli  and  Crab  Bisque

 

 

 

 

INGREDIENTS:

1 cup sliced leeks (white part only)

1 cup sliced fresh mushrooms

1 cup fresh broccoli florets

1 garlic clove, minced

1/4 cup butter, cubed

1/4 cup all-purpose flour

1/4 teaspoon dried thyme, crushed

1/8 teaspoon pepper

1 bay leaf

2 cans (10 1/2 ounces each) condensed chicken broth, undiluted

1 cup half-and-half cream

3/4 cup shredded Swiss cheese

1 package (6 ounces) frozen crabmeat, thawed, drained and flaked

 

 


DIRECTIONS:

 

In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter

until broccoli is crisp-tender.

 

Stir in flour and seasonings until blended.

Gradually add broth and cream.

 

Bring to a boil.

Cook and stir for 1 to 2 minutes or until thickened.

 

Add cheese; stir until melted.

Add crab; heat through.

 

(Do not boil.)

 

IMPORTANT:  Be sure to remove "bay leaf".

 

 

Serves 5

 

 

 

 

              

    

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