She-Crab Soup & Brunswick Stew

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            FOOD FUNNY
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Here's a cute one from Anna Welander:

A doctor received a call from an anxious patient, "I'm diabetic and I'm
afraid I've had too much sugar today."

"Are you light-headed?" the doctor asked.

"No," she answered, "I'm a brunette."

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            TODAY'S RECIPES
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The "she" in the title of this classic low-country recipe refers to
female crabs, whose eggs add flavor and texture to the soup. Unless
you have access to live female crabs, you'll have to make do without
the eggs, as I do when preparing one of my favorite soups.

She-Crab Soup

1 Tbs (15 ml) butter
1 Tbs (15 ml) all-purpose flour
4 cups (1 L) milk
1/2 cup (125 ml) heavy cream
2 cups (500 ml) crab meat (and eggs, if available)
1/2 tsp (2 ml) Worcestershire sauce
A pinch ground mace
Salt and freshly ground pepper to taste
1/4 cup (60 ml) dry sherry (optional)
Paprika for garnish

Heat the butter in a saucepan over moderate heat and stir in the
flour. Cook for 2 to 3 minutes and add the milk and cream, stirring
to incorporate the flour mixture. Add the crab meat, Worcestershire
sauce, mace, salt, and pepper, and bring to a simmer over low heat,
stirring frequently. Stir in the optional sherry immediately before
serving and garnish with a sprinkle of paprika. Serves 4 to 6.

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There are as many variations on this recipe as there are cooks in the
South. Many of them call for pork as well as chicken, and squirrel or
possum is also frequently added.

Brunswick Stew

4 - 5 lbs (1.8 - 2.2 kg) chicken pieces
1/4 cup (60 ml) vegetable oil or shortening
1 medium onion, chopped
2 cups (500 ml) peeled, seeded, and quartered tomatoes
3 cups (750 ml) lima beans
1 cup (250 ml) water
3 cups (750 ml) fresh or frozen corn
1 Tbs (15 ml) Worcestershire sauce
Salt and freshly ground pepper to taste

Saute the chicken pieces in the oil until lightly browned. Remove the
chicken from the pan and saute the onions in the oil until tender but
not brown, about 5 minutes. Place the chicken, onions, tomatoes, lima
beans, and water in a large stew pot and simmer until the chicken is
tender, about 45 minutes. Add the corn, Worcestershire sauce, salt, and
pepper, and simmer 5 minutes. Serves 6 to 8.
Received on Tue May 1 10:13:07 2007