daveh
Registered Member
- City
- York
2 CUPS OF WATER 1TSP OF SALT
1/2 TSP OF PEPPER 1 TSP. PARSLEY
1/2 TSP CELERY SEED 1 TSP GRATED ONION
2 CHICKEN BOUILLION CUBES 2 CARROTS GRATED
2CELERY PIECES CHOPPED 1 TBL OLD BAY ( TO TASTE)
COOK ON MED. HEAT ABOUT 15 MIN. OR TILL CELERY AND CARROTS ARE SOFT. TURN OFF BURNER AND LET MIXTURE SETTLED DOWN.
ADD: 2 CUPS OF MILK, AND 2 CUPS OF HALF AND HALF.
STIR IN: A PASTE OF 4 TBL OF MELTED BUTTER AND 4 TBL OF FLOUR
COOK TILL IT THICKENS ON MED. HEAT ( MUST BE STIRRED CONSTANTLY)
ADD: 1 LARGE CAN OF DRAINED MUSHROOMS
1 PD OF CRAB MEAT
1 PD OF SEA LEGS
1 TSP GARLIC ( CHOPPED)
CONTINUE ON MED HEAT 15 OR 20 MIN. :chef:
If I ever catch a striper I may try steaming rock seasoned with old bay to replace the sea legs.
__________________
Dave Hollinger
1/2 TSP OF PEPPER 1 TSP. PARSLEY
1/2 TSP CELERY SEED 1 TSP GRATED ONION
2 CHICKEN BOUILLION CUBES 2 CARROTS GRATED
2CELERY PIECES CHOPPED 1 TBL OLD BAY ( TO TASTE)
COOK ON MED. HEAT ABOUT 15 MIN. OR TILL CELERY AND CARROTS ARE SOFT. TURN OFF BURNER AND LET MIXTURE SETTLED DOWN.
ADD: 2 CUPS OF MILK, AND 2 CUPS OF HALF AND HALF.
STIR IN: A PASTE OF 4 TBL OF MELTED BUTTER AND 4 TBL OF FLOUR
COOK TILL IT THICKENS ON MED. HEAT ( MUST BE STIRRED CONSTANTLY)
ADD: 1 LARGE CAN OF DRAINED MUSHROOMS
1 PD OF CRAB MEAT
1 PD OF SEA LEGS
1 TSP GARLIC ( CHOPPED)
CONTINUE ON MED HEAT 15 OR 20 MIN. :chef:
If I ever catch a striper I may try steaming rock seasoned with old bay to replace the sea legs.
__________________
Dave Hollinger
