FOOD FOR YOUR ENJOYMENT

We are told that “Spring Has Sprung”, but the current temperatures in northern Indiana certainly do not support that fact. Thus a nice warm bowl of soup would surely hit the spot. Each year my wife and I venture to the Low Country of South Carolina, and have become big fans of their marvelous Southern cooking. Taking that into consideration I want to suggest a recipe for your enjoyment throughout the year.

Source: Sea Island Seasons – A Collection of Favorite Recipes by the Beaufort County Open Land Trust.

SHE-CRAB SOUP

2 tablespoons butter
2 tablespoons flour
1 quart rich milk
2 cups crabmeat plus roe
Worcestershire sauce to taste
Salt, to taste
½ teaspoon white pepper
½ teaspoon mace
½ teaspoon onion powder
¼ teaspoon garlic powder
1/3 cup or more, sherry
1 cup cream, whipped
Parsley, garnish

Melt butter in a bain de marie or double boiler and blend with flour until smooth. Add milk and whisk until smooth. Next add crab, roe, Worcestershire sauce, salt, pepper, mace, onion powder and garlic powder. Cook over very low heat for 30 minutes. Add sherry. Serve in bowls topped with unsweetened whipped cream and parsley. Serves 4-6.

Now that is one fine bowl of soup, and there are several variations, such as great ones served at the Spring Island Golf House; or at the Crazy Crab, Old Fort Pub, or Charlie’s Crab on Hilton Head Island; also at the Dockside Restaurant in Port Royal.

Another She-Crab Soup recipe came to my attention from my daughter, who is a big fan of famous Savannah cook Paula Deen, but I personally have a problem suggesting a recipe that starts with one 2-pound Fish head (preferably Grouper), eyes, gills, and scales removed. Paula’s great recipe is far more complicated than the one listed above, but it is mighty tasty, too. Paula’s recipe can be found in her “Lady & Sons Savannah Country Cookbook.”

While on the subject of food, let me suggest one more offering that comes from my Spring Island Low Country cousin Tom Gasparini’s personal recipe book. He calls it Fettuccini Gasparini, and it is a quick tummy warming specialty of his. This was a big hit when his son was young.

FETTUCCINI GASPARINI

1 box of Kraft macaroni and cheese, prepared
4 frankfurters boiled and cut into small pieces
Mix and serve piping hot

From time to time I will share some of my personal favorite recipes for your consideration and enjoyment. Happy eating, because it is one of the great joys of life while on Earth assuming you do it with some sane degree of restraint. I have no firm data about the consumption of food in the Hereafter, so enjoy it while you can.

COMMANDER GRANGER