Category Archives: Recipes

Old-Fashioned Oyster Stew

Makes 4 to 6 servings

  • 4 tablespoons butter
  • 12-16 ounces standard-size oysters with liquid
  • 1 quart half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14-ounce) box oyster crackers

Melt butter in a heavy saucepan.  Add oysters and cook over low heat just until
edges curl.  Slowly add half-and-half and heat gently.  Do not boil.  Add salt and
pepper.  Serve steaming hot with oyster crackers.

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Toasted French Bread

Toasted French Bread

Makes 4 servings

  • 4 slices of French bread, cut 3/4 inch thick
  • Olive oil

Preheat oven to 350 degrees.  Place a single layer of bread slices on baking sheet.
Bake for 10 minutes until dried and lightly brown.  Brush each side with a teaspoon
of olive oil.  Bake 10 minutes longer.

 

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French Onion Soup

French Onion Soup

Makes 4 servings

  • 1 tablespoon butter
  • 4 medium onions, sliced thin
  • 4 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 4 slices French bread, toasted
  • Swiss cheese, grated

Melt butter in medium stockpot. Sauté onions until brown.  Add broth,
Worcestershire sauce and season with salt and pepper.  Simmer until onions are
tender.  Ladle soup into ovenproof bowls.  Top with toasted French bread and
sprinkle with cheese.  Place under broiler until cheese melts and is lightly brown.

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Toasted French Bread

Toasted French Bread

Makes 4 servings

  • 4 slices of French bread, cut 3/4 inch thick
  • Olive oil

Preheat oven to 350 degrees.  Place a single layer of bread slices on baking sheet.
Bake for 10 minutes until dried and lightly brown.  Brush each side with a teaspoon
of olive oil.  Bake 10 minutes longer.

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Gazpacho

Gazpacho

Makes 6 servings

 

  • 1/4 cup vegetable oil
  • 2 tablespoons lemon juice
  • 3 cups tomato juice
  • 1 cup beef broth
  • 1/4 cup finely chopped onion
  • 1 ripe tomato, cubed
  • 1 cup finely chopped celery
  • 1/8 teaspoon Tabasco sauce
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bell pepper, finely chopped
  • 1 cucumber, diced
  • Croutons or French bread

Beat together oil and lemon juice. Stir in tomato juice, broth, onions, tomatoes,
celery, Tabasco, salt, pepper, peppers and cucumbers. Cover and refrigerate
4 hours. Serve with croutons or French bread.

Fran’s Note

Croutons add crunch and are a good way to use leftover bread. Prepare a few
days ahead to save time and then re-crisp in warm oven. For best results, make
with Italian or French bread. Cut bread into uniform cubes. For seasoned
croutons, sprinkle with sesame seeds, poppy seeds or garlic powder before
baking. Place bread cubes on baking sheet, brush lightly with melted butter
and bake in 350 degree oven for 10 to 15 minutes or until golden brown.

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