1/2 med. onion – chopped
1/2 cup butter OR margarine
3 cups water
2 tsp. chicken bouillon granules OR 2 chicken bouillon cubes
1 bay leaf
1 tsp. celery salt
1 tsp. salt
3 cups diced potatoes
1 cup thinly sliced carrots
1/4 cup water
2 Tbls. flour
1 can evaporated milk – low fat okay
2 cups chicken broth
3 med. potatoes – peeled, cubed
2 green onions – trimmed, sliced
1/2 rib celery – minced
1/4 med. carrot – grated
2 tsp. distilled white vinegar
1 tsp. salt
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
2-6 strips cooked bacon – crumbled
Bring first 7 ingredients to boil in a saucepan over medium-high heat. Cover and simmer over medium-low heat for 20 minutes, stirring occasionally.
Whisk the milk/flour mixture into the soup, then stir in cheese and bacon.
Simmer, uncovered, 5-8 minutes, or until thick, stirring constantly.
1/2 sm. onion – chopped
1/2 sm. green bell pepper – seeded, chopped
1/2 cup real butter – divided
1/2 cup all-purpose flour – divided
4 oz. can crabmeat – drained
1/2 lb. raw shrimp – peeled, deveined, tails removed
1/4 lb. scallops – halved
1/4 lb. flounder fillets
1 1/2 cups milk – low-fat okay
1/2 cup shredded sharp cheddar cheese
2 tsp. white vinegar
1/2 tsp. Old Bay® seasoning
1/4 cup grated Parmesan cheese
Sauté onion and pepper in 1/4 cup butter until tender; stir in 1/4 cup flour and cook for 10 minutes; stir in crabmeat; remove from heat; set aside.
Cover shrimp, scallops, and flounder with water, bring to a boil, simmer for 3 minutes; drain, reserving 1/2 cup of the cooking liquid; set the seafood aside.
Melt 1/4 cup butter, stir in 1/4 cup flour, cook for 1 minute; stir in milk and reserved cooking liquid, cook over medium heat, stirring constantly, until the mixture is thick; stir in cheddar, vinegar, crab boil seasoning, and seafood.
Press crabmeat mixture into the bottom of a greased 13\” X 9\” X 2\” baking dish, spoon seafood mixture evenly over top, sprinkle evenly with Parmesan.
Bake in a 350 degree oven for 30 minutes, or until lightly browned.
1 cup boiling water
2 Tbls. Old Bay® seasoning
1 Tbls. distilled white vinegar
1 Tbls. lemon juice
1 lb. cooked shrimp
cocktail sauce – as needed
Place water, crab boil seasoning, vinegar, and lemon juice in a re-sealable plastic bag; knead to mix.
Add shrimp to bag, seal, and refrigerate at least 2 hours, overnight is best.
Drain shrimp through a collander and arrange on a serving dish with a cup of cocktail sauce for dipping; serve cold.
2 1/2 cups water
1 cup granulated sugar
1/3 cup dry pectin
2 Tbls. distilled white vinegar
1/4 cup soy sauce
1 tsp. ground ginger
1 tsp. black pepper
1 tsp. garlic powder
1/2 tsp. paprika (optional)
Bring all ingredients to a rolling boil over medium heat, stirring constantly.
Remove from heat, cool, cover, and refrigerate up to 6 weeks.
Notes: Serve this fat-free dressing over a salad of romaine and iceberg lettuce, red and green cabbage, and shredded carrot. Garnish with slivered almonds, minced green onions, and chow mien noodles. Top with chicken breasts marinated in teriyaki sauce, grilled, and sliced OR fried chicken strips.