24 oysters with liquid
2 cups onions, chopped
1 quart fish stock
12 ounces heavy cream
1 cup flour
1/2 cup margarine
1 teaspoon parsley, chopped
Salt and pepper to taste
2 cups diced potatoes, boiled

INSTRUCTIONS
Saute onions and 1/4 cup margarine 2 to 3 minutes. Add oysters and liquid and simmer 4 to 5 minutes. Add fish stock and bring to a boil. Reduce heat and simmer for about 8 minutes. Mix flour with margarine. Add to mixture for thickness. Simmer for 6 minutes. Add cream, parsley and potatoes; simmer for 3 minutes. Salt and pepper to taste. Serves 10 to 12.

3 slices ham or uncooked bacon
1 1/2 tablespoons butter or margarine
1 small onion, chopped very fine
2 tablespoons bell pepper, chopped very fine
2 tablespoons celery, chopped very fine
2 cups peeled diced raw potatoes
1 1/2 cups fish or shrimp stock
2 cups heavy cream
1 pound cooked crawfish tails or 1 -1/2 pounds raw shelled cooked shrimp

INSTRUCTIONS

If using ham, spray large frying pan with Pam. If using uncooked bacon, use cold frying pan. Remove from pan and either crumble or chop. Retain bacon fat. If using ham, add butter or margarine to pan and add onions, bell peppers and celery. Saute until wilted. Add stock and potatoes, (if shrimp are used add shrimp), and meat. Cook until potatoes are tender. Add crawfish.
About 10 minutes before serving add cream and seasoning. Cook over a low fire until flavors come together. Do not let cream curdle. Just before serving add 1/2 teaspoon butter, a dash of cayenne and a dash of fresh pinched parsley. Serves 4 to 6.

1 stick butter
2 cans of cream of mushroom soup
1 condensed milk
1 pt. half and half
1 tea. liquid crab boil
1 can of whole corn
1 white or claw crabmeat
(you may also add other seafood, i.e. boiled shrimp, oysters or crawfish tails)

Cooking Instructions

Cut green onions (using a sisscors is quickest).
Melt 1 stick of butter in a large pot and add the cut onions – sautee.
Add all other ingredients.
Simmer for about 20 minutes and enjoy.
You may choose to leave out the crab boil if your seafood was previously boiled in seasoning; however, I don’t suggest leaving it out of par-boiled seafood hence you miss out on the true flavor intended.

1 Quart of Dried Peas.
3 Quarts of Water, 1 Lettuce, Sliced.
1 Head of Celery.
1 Carrot. 2 Turnips. 2 Large Onions.
Handful of Spinach.
Sprig Each of Mint, Thyme and Parsley.
1 Bay Leaf.
A Tablespoonful of Butter and a Teaspoon of Sugar.
Salt and Pepper to Taste.

Cooking Instructions

Stew all the vegetables, except the lettuce, together, after having chopped fine, until they are perfectly soft.

Then return to the fire with the chopped lettuce, butter and sugar.

Boil quickly about twenty minutes, and serve with Croutons.

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