MAKING 1. Take a saucepan, add butter into it and cook celery with chervil until it turns soft. 2. Add condensed Cheddar cheese, soup, milk, sherry, frozen crab and chestnuts and cook it by stirring at occasional intervals. SERVING 3. Crab bisque is served... - 35.3731

Flake crab meat and combine with the beaten egg yolk, cream, salt, and pepper. Brush the bread slices on one side with the melted butter, then saute on the buttered side in a skillet until golden brown. Heap the crab meat mixture on the unbuttered sides of... - 32.6196

Combine first 10 ingredients; peel tomatoes, dice and add to seasonings. Simmer, uncovered, 20 minutes or until thick. Add crab and simmer 5 minutes or until hot. - 29.0728

Go through the crabmeat with your hands in a colander to get the shells out. After cheese is at room temperature, combine all ingredients in a bowl. Add salt and Louisiana hot sauce to taste. Serve hot in a chafing dish. Use amount of pecans that you like but... - 28.8034

1. Brown crab legs in butter until butter begins to brown, add cream and heat to boiling. 2. Season. 3. Beat egg yolks with tablespoon cream and add. 4. Stir until thickened but do not boil. 5. Add sherry and serve on toast. - 32.761

Heat butter in saucepan over medium heat. Add onion, celery and mace. Mix and cook 6 minutes over low heat. Sprinkle in flour and mix well. Cook 2 minutes. Season with salt and pepper. Incorporate milk using whisk. Season again, then bring to boil. Cook 8... - 33.904

In 1-quart casserole, combine mixed vegetables and water. Cover. Microwave at High for 5 to 8 minutes, or until vegetables are hot, stirring once. Drain. Re-cover. Set aside. In 4-cup measure, combine sauce mix and Italian seasoning. Blend in milk. Beat well... - 35.8383

GETTING READY 1. Preheat the oven to 350°F. 2. Butter a 1-quart baking dish or 2 individual casserole dishes. MAKING 3. In a heavy bottomed saucepan, melt the butter over a medium-low flame. 4. Stir in the flour, salt and pepper and sauté for 1 minute.... - 42.0063

Add all ingredients except saltines to Simple Cream Sauce. When bubbling hot, serve on saltines, or on toast or boiled rice, if desired. - 29.3494

MAKING 1) In an enamelled saucepan, place together crabs, spinach, ham, okra, onion and seasoning. 2) Stir in the boiling water. 3) Simmer the crab mixture until the crabs are tender. 4) Using a perforated ladle take out of the crab and disjoint the crabs and... - 42.5943

Combine first 8 ingredients and toss gently to mix. Spoon mixture into avocado halves. Top each with 2 crossed strips of pimiento. - 31.2241

MAKING 1) Take a blazer pan of the chafing dish. 2) Melt butter in it. 3) Cook the mushrooms in it until soft. 4) Add the seasonings and flour to it and blend well. 5) Put the blazer pan on top of hot water. 6) Stir the cream in and continue cooking until the... - 45.0495

GETTING READY 1. Pick out and discard any cartilage in crabmeat 2. Shell and devein shrimp 3. Drain oysters and reserve their liquor MAKING 4. In a large soup kettle, bring 3 quarts of water to a boil 5. In a separate pan, heat oil or melt butter then add... - 45.3163

MAKING 1) In a saucepan, melt butter. Put in the flour and sauté till it turns smooth. Slowly, pour in the milk and boil till the mixture turns thick. 2) Through a strainer, rub in the egg yolks into the saucepan. Stir continually till the mixture is smooth.... - 36.104

Melt 1 tablespoon butter and cook onion in it until transparent but not brown. Stir in 1 tablespoon flour. Gradually stir in broth. Cook over low heat, stirring constantly, until smooth. Add crabmeat and simmer gently for a few minutes. Season to taste with... - 43.2665

1. Bring a large pot of salted water to a boil over high heat. Remove 6 of the large dark green outer leaves of the cabbage. Plunge them into the boiling water and blanch until softened, about 3 minutes. Drain and rinse under cold water. Pat dry. 2. Quarter... - 39.9291