- Pre-cook the bacon a little in a frying pan to render it slightly, but don't brown it or let it get crispy.
- Heat the oil in a large (10-quart works well) soup kettle.
- Dust the meat cubes with flour and add to the hot oil in batches and brown evenly.
- When all the meat has been browned, add the bacon, bay leaves, and the water.
- Bring to a boil, cover, and simmer on low heat for 1 hour, skimming the fat off the top occasionally.
- Meanwhile, remove the cartilage from the crabmeat and set aside.
- Add the tomatoes, onion and beef broth to the soup and simmer for 15 to 20 minutes.
- Add the potatoes, corn, peas, carrots, lima and green beans and simmer for 15 to 20 minutes.
- Add the crabmeat and simmer for about 10 minutes; add seasoning to taste.
- Bring the soup to a vigorous simmer for 10 minutes and serve hot.
Note: This soup freezes fairly well but it is chancy to refrigerate it, especially in hot weather. Let it cool somewhat, then put it in freezer containers and freeze immediately. To reheat, put the frozen blocks of soup in a large pot and simmer slowly until it is very hot.
Makes at least 10 bowls (one Sheepdip-load of soup!)
This recipe was adapted from Alma's Maryland Crab Soup recipe in The Chesapeake Cookbook.
John's Mother's Gazpacho
| 1 | clove of garlic | |
| 2 | tsp. salt | |
| 2 | tsp. chopped chives | |
| 1 | tsp. fresh ground black pepper | |
| 1 | Tbsp. chopped parsley | |
| 1 | tsp. Lea & Perrins Worcestershire Sauce | |
| 1/4 | tsp. McIlhenny Co. Tabasco Brand Pepper Sauce | |
| 3 | Tbsp. salad oil | |
| 1/2 | cup tarragon wine vinegar | |
| 46 | oz. (1 large can) tomato juice | |
| 2 | cups (3 large) finely chopped tomatoes | |
| 1 1/4 | cup (1/2 large) chopped green pepper | |
| 1 | cup chopped onions | |
| 1 | cup (1/2 large) chopped celery | |
| 1 | cup (1/2 large) chopped cucumber |
- Crush garlic in salt.
- Combine all ingredients in a stainless steel or glass bowl.
- Cover and chill for at least 3 hours - over night is even better.
The Pigmaster's Chocolate Death Cake
The cake:
| 1 | cup plain flour | |
| 1 | tsp. baking powder | |
| 1 | pinch of salt | |
| 1 | stick of margarine | |
| 1 | cup sugar | |
| 4 | eggs | |
| 1 | 16-oz. can of Hershey's Syrup | |
| 1 | tsp. vanilla extract |
- Sift the flour, baking powder and salt together.
- In a large bowl, cream the margarine, adding sugar gradually.
- Add the eggs, one at a time.
- Alternate adding dry ingredients and chocolate syrup.
- Beat until well mixed.
- Add the vanilla extract.
- Pour into a greased and floured 9"x13"x2 1/2" pan.
- Bake at 350 degrees for 30 minutes (until a toothpick comes out clean).
The fudge icing:
| 1 | cup sugar | |
| 1 | stick butter (not margarine) | |
| 1/2 | cup semi-sweet chocolate chips | |
| 1/3 | cup evaporated milk | |
| 1/2 | tsp. vanilla extract |
- Put all ingredients except the vanilla in a heavy saucepan.
- Blend over medium heat, stirring constantly, until mixture begins to boil.
- Boil 3 minutes by the clock.
- Remove from heat and add the vanilla extract.
- Beat icing with a spoon until it cools and thickens.
- Spread icing quickly on the cake!
- Cut into squares when cool.
Goes great with vanilla ice cream!
Note: this recipe is a shameless ripoff of the Chocolate Lover's Favorite Cake in the Tea-Time At The Masters Cookbook, by the Junior League of Augusta, Georgia.
The Pigmistress' Chocolate-Peanut Butter Rice Krispies Treats®
| 24 | oz. (2 packages) semi-sweet chocolate chips | ||
| 1 | stick butter | ||
| 1 1 |
cup sugar cup Karo® Corn Syrup |
- OR - 40 big marshmallows (one 10 oz. package) | |
| 1 | cup peanut butter | ||
| 6 | cups Kellogg's® Rice Krispies® | ||
- Melt the chocolate chips and set them aside.
- Mix the butter, sugar, and Karo syrup, bring them to a boil, and boil for 1 minute.
- OR -
Melt the butter on low, then add marshmallows and stir until completely melted. - Take off the heat, add in the peanut butter and stir.
- Mix in the Rice Krispies and spread in a 9"x13" pan.
- Top with chocolate and refrigerate.
- Cut into squares before the chocolate gets too hard (after about 45-60 minutes) but keep them in the refrigerator - they taste great cold!
Roasted Marshmallows
| large marshmallows |
- Spear a large marshmallow on the end of a long stick.
- Hold the other end of the stick and position the marshmallow near the glowing coals from the remains of a pig fire. Turn the stick to roast the marshmallow evenly all around.
- When the marshmallow turns golden brown, move it away from the hot coals, blow on it until it cools, then eat it right off the stick.
- If the marshmallow burns to a crisp or falls in the dirt, give it to your little sister.
- If you burn your tongue, cry a lot and ask for ice cream.
The Snakewoman's S'mores
| large marshmallows | ||
| graham crackers, broken into halves | ||
| HERSHEY'S Milk Chocolate Bars (1.55 oz.), broken into halves |
- Roast a large marshmallow.
- Make a sandwich with one graham cracker half on the bottom,
then one half of a Hershey bar,
then the marshmallow,
then the other half of the graham cracker. - Gently squeeze the sandwich together while pulling the roasting stick out of the marshmallow.
Guy's Crab Cakes
| 1 | lb. FRESH Jumbo Lump Blue Crab Meat | |
| 1 | extra large egg | |
| 3 | Tbs. plain bread crumbs | |
| 2 | Tbs. mayonnaise | |
| 1 | Tbs. baking powder | |
| 1/2 | tsp. Colman's Dry Mustard | |
| 1/4 | tsp. Old Bay Seasoning (more or less to taste) |
- Gently pick over crab meat to eliminate any stray shell or cartilage.
- Lightly beat egg, add all ingredients except crab (add baking powder last) and mix well.
- Add crab meat and gently mix by hand to preserve cab meat lumps.
- Form into cakes (4 ea. about 5 oz. cakes).
- Saute in butter about 3-4 minutes on each side on lower heat to not burn butter.
- May also broil on Lo setting 3-4 minutes on a side, adding a pat of butter on each cake for the last minute.
