Stir together well in saucepan both soups, half and half and sherry until mixed.
Cook until boil.
If crab is frozen, press water out of crab in colander.
Reduce heat.
Add crab meat. Heat; do not stir.
Combine cream of potatoe soup and half and half in large saucepan, stir until well combined. Add butter and rest of seasonings. Heat slowly and stir often. DO NOT BOIL! Add crab and simmer at least 20 minutes. Enjoy!
In medium saucepan, combine cream of mushroom soup, asparagus, milk and cream.
Heat just to boiling.
Add crabmeat.
Heat thoroughly.
Remove from heat.
Stir in sherry.
Stir in butter, dash of hot sauce and Old Bay seasoning.
Serve sprinkled with paprika and chopped parsley.
Combine soups in saucepan; add milk and cream.
Stir well; heat but not boil.
Add crab meat.
Add sherry just before serving. Place piece of butter in bottom of soup tureen or place pat of butter in bottom of individual bowls.
Pour hot soup over; serve immediately.
Yields 4 servings.
Melt butter in heavy pan over low heat.
Add onion and cook until tender, stirring occasionally.
Add flour and stir.
Whisk in clam juice.
Increase heat and bring to a boil, stirring occasionally.
Add half and half and return to a boil, stirring constantly.
Reduce heat and simmer 10 minutes.
Add 3/4 pound of crab meat, wine and seasoning.
Simmer about 3 minutes.
Put 6 slices of bread in bottom of 13 x 17-inch casserole. Over this, put cheese and crab meat (be sure to remove scales, etc.).
Put 6 more slices of bread on top of this so that it looks like sandwiches.
Pour over this mixture the eggs, milk and salt. Let stand overnight.
Bake 1 hour at 325\u00b0.
Sometimes needs 1 1/4 hours.
Serve cream of mushroom soup to which you have added fresh mushrooms as sauce over this.
Stir the Cream of Wheat into the milk .
In small saucepan add milk, onion, potatoes, margarine, salt and
pepper.
Cook\ton medium heat about 5 minutes, then add
crab meat, Worcestershire sauce and sprinkle flour gradually, stirring.
Simmer
for 20 minutes or until potatoes are cooked. Stir often to keep from sticking.
Serve hot.
(Great made with the claw meat.)
Combine all ingredients in double boiler (so the cream doesn't burn to the bottom).
Simmer until heated through.
Enjoy.
Dice onions very fine.
In large pan, saute onions in butter for a few minutes.
Add soup, crabmeat, cayenne pepper and salt. Add cream and milk.
(Note:
Use milk to thin for consistency.) It should be thick to medium.
Cook over low heat until heated through.
Do not boil.
Large pot of boiled salt water (let simmer).<
irections on the back of the Cream of Wheat box indicate you can
Bake cake as directed on package, except add 1 extra egg and 1/2 vanilla pudding.
When cake is done and while still hot, make holes in cake with fork and pour mixture of Eagle Brand and cream of coconut into holes.
Let cool.
Mix together Cool Whip and remainder of pudding; pour over cooled cake, spread.
Sprinkle with coconut.
Use a 9 x 13-inch pan.
Store in refrigerator.
Heat oil in a pan and saute the mushrooms and ham. Set aside some ham and mushrooms for garnish and pour in 2 cups cold water and cream of mushroom soup. Bring to a boil and simmer for 5 mins, adding the peas after 2 mins.
Stir in the creme fraiche and most of the parsley, leaving some for garnish. Bring back to a boil, season with salt and pepper and serve, garnished with the reserved ham, mushrooms and parsley.
In a large bowl, mix thoroughly the sugar, shortening and egg. Sift flour, cream of tartar, salt and baking soda into a bowl; mix well.
Chill dough in refrigerator.
When chilled, remove and roll into balls.
alf recipe).
In a large bowl, stir dry ingredients, the cream of
eat. Add Cream of Wheat.
Stir constantly until Cream of Wheat browns, being
ombining the Cool Whip, sour cream, sugar and coconut reserving 1
n 1/2 - 1 cup of coconut.
Pour batter into
large mixing bowl and cream with an electric mixer on