Oyster Stew

1 quart oysters and their liquor

2 Tablespoons butter



celery salt


2 cups milk

2 cups light cream

In a large skillet, heat butter and stir in celery salt, salt, pepper, and tiny bit of paprika. Add oysters with liquor; heat just until the edges of oysters began to curl slightly. Remove from heat immediately. Meanwhile in another pan on gentle heat, or in a double boiler, heat milk and cream until scalded but not boiling. Add hot oysters, and heat for 15 minutes. Serve in warm bowls with oyster crackers.

Crab Quiche

One single crust pie shell

3 eggs, lightly beaten

1/2 cup mayonnaise

2 tablespoon flour

1 teaspoon thyme


8 ounces swiss cheese, shredded

1/2 small onion, thinly sliced

1 pound best quality crab meat you can find/ afford

Preheat oven to 350 and prepare pie dough. Combine eggs, mayonnaise, flour, thyme and black pepper and mix well. Gently stir in cheese, onion, and crabmeat. Pour mixture into pie shell and bake for about 40 minutes or until a knife in the center comes out clean.

Gram’s Sand Tarts

2 cups sugar

1/2 lb butter

4 cups flour

5 egg yolks

 scant 1/2 teaspoon soda.

Mix and let stand overnight. Bake at 375, not for long. After 4 or 5 minutes check.



. . . . .

 We have a nearly full house and  hope more will be arriving.

Merry Christmas.

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