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Squash and Apple Bake
Dinner American

Squash and Apple Bake

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine brown sugar, melted butter, flour, salt, and mace in a bowl.
  3. 3 Arrange squash in an ungreased 9x13-inch baking dish; top with apple slices, then sprinkle with brown sugar mixture. Cover the dish with a lid or aluminum foil.
  4. 4 Bake in the preheated oven until squash is tender, 50 to 60 minutes.

By Paula

Potlatch Fall Harvest Soup
Dinner American

Potlatch Fall Harvest Soup

3.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.
  2. 2 Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.

By KCFOXY

Mango-Pecan Chicken
Dinner American

Mango-Pecan Chicken

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Add mangos, lemon juice, sugar, ginger, cinnamon, and mace. Bring to a simmer and cook for 5 minutes, stirring constantly. Turn heat to low, cover, and allow to cook 5 minutes more.
  2. 2 While the mango sauce is simmering, season chicken breasts with salt and pepper to taste. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, and cook on both sides until nicely browned, and the chicken is no longer pink in the center, about 8 minutes per side.
  3. 3 To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.

By morble

Tasso Ham
Dinner American

Tasso Ham

4.6

Prep
30 min
Cook
720 min
Total
10830 min

Instructions

  1. 1 To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water.
  2. 2 Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.
  3. 3 Remove pork from brine, then discard brine. Rinse and pat dry the pork.
  4. 4 Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
  5. 5 To Make the Rub: In a medium bowl, mix together the mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, paprika, sage, thyme and honey.
  6. 6 Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
  7. 7 Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.

By DJ Williams

Pointed Cabbage in Cream Sauce
Dinner

Pointed Cabbage in Cream Sauce

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add onion and garlic and cook until fragrant, about 30 seconds. Mix in pointed cabbage.
  2. 2 Pour in broth and bring to a boil. Reduce heat and cook until liquid is almost all evaporated, about 5 to 10 minutes. Stir occasionally.
  3. 3 Pour in cream and bring to a boil. Reduce heat and season with salt, pepper, and mace. Simmer everything on low heat until flavors are combined, about 5 minutes.

By Kuechen_PIONIER

Sweet Potato Cranberry Bake
Dinner

Sweet Potato Cranberry Bake

4.8

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
  3. 3 Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.

By Erika Glasco

Sixteenth Century Orange Chicken
Dinner

Sixteenth Century Orange Chicken

4.2

Prep
Cook
45 min
Total
45 min

Instructions

  1. 1 Place chicken stock in a large saucepan over high heat. Add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.
  2. 2 Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.
  3. 3 Brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.

By Talia

Colcannon
Dinner European

Colcannon

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain.
  2. 2 While potatoes are boiling, simmer or steam cabbage in a separate pot until tender. Drain and chop; set aside and keep warm.
  3. 3 Place leeks in a small pot; add just enough milk to cover. Simmer over low heat until leeks are soft, about 3 to 5 minutes.
  4. 4 Season potatoes with salt, pepper, and mace; mash well. Stir in cooked leeks and milk. Stir in cabbage and heat through until potatoes are pale green in color. Make a well in the center of the colcannon and pour in the melted butter. Mix well and serve.

By Marc

Bangers
Dinner European

Bangers

Prep
60 min
Cook
10 min
Total
870 min

Instructions

  1. 1 Cut pork and veal into 1-inch cubes and set aside.
  2. 2 Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
  3. 3 Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
  4. 4 Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
  5. 5 Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
  6. 6 Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
  7. 7 Twist into links of desired size as casing fills. Tie off other end after final link.
  8. 8 Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.

By Brian Genest

Lamb Shawarma
Dinner Middle Eastern

Lamb Shawarma

4.7

Prep
30 min
Cook
20 min
Total
770 min

Instructions

  1. 1 Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
  2. 2 Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

By jwagner

Robert's Homemade Italian Sausage
Dinner Italian

Robert's Homemade Italian Sausage

4.5

Prep
25 min
Cook
Total
505 min

Instructions

  1. 1 Pour red wine into a large bowl. Whisk in sugar and salt until dissolved. Sprinkle in garlic powder, black pepper, paprika, fennel seed, oregano, anise seed, parsley flakes, red pepper flakes, cayenne pepper, minced onion, coriander seed, and mace; thoroughly mix in ground turkey and ground pork with your hands until seasonings and meat are evenly combined.
  2. 2 Line 2 or 3 baking sheets with plastic wrap. Roll meat mixture into 1/4 cup balls; flatten into 1/2-inch thick patties and place in a single layer on the prepared baking sheets. Cover baking sheets with plastic wrap; freeze until solid. Place frozen patties into a resealable plastic bag; store in the freezer.

By Robert

Tom and Jerry Mix
Drink American

Tom and Jerry Mix

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Beat sugar and butter together in a large bowl with an electric mixer until smooth. Add egg yolks, one at a time, beating well after each addition.
  2. 2 Beat egg whites in a separate large glass or metal mixing bowl until foamy; continue to beat until soft peaks form. (Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.) Stir egg whites into egg yolk mixture. Stir in salt, mace, allspice, cloves, nutmeg, and cardamom.
  3. 3 To use the mixture, combine 1 cup hot milk and 1 ounce rum in a mug. Stir in 1 tablespoon Tom and Jerry mix.

By Anna

Irish Pound Cake
Dessert American

Irish Pound Cake

4.7

Prep
15 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  2. 2 Beat butter and cream cheese together in a large bowl with an electric mixer until light and fluffy; beat in sugar until well blended. Mixture should be noticeably lighter in color.
  3. 3 Beat in 5 eggs, one at a time, beating well after each addition before adding the next; beat in all-purpose flour with remaining 1 egg. Stir in self-rising flour until just combined; stir in whisky, vanilla, and mace. Transfer to the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing from the pan to cool completely on a wire rack, about 50 minutes.

By MARYANNEQ

Deer Bologna
Appetizer American

Deer Bologna

4.7

Prep
120 min
Cook
120 min
Total
1680 min

Instructions

  1. 1 Combine brown sugar, curing mixture, black pepper, red pepper flakes, garlic powder, MSG, mace, and mustard; sprinkle over venison in a large mixing tub. Mix spices into venison, then add liquid smoke; mix by hand until well combined, 3 to 5 minutes. Place into a non-reactive glass or plastic container, cover, and refrigerate for 24 hours. Prepare casings according to instructions below (Cook's Note).
  2. 2 To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out water, and tie a knot at one end of casing using twine. Fill casing with venison mixture to within 4 inches of open end using a sausage stuffer or large funnel. Tie open end near sausage mixture, so mixture is firm. Tie two sausage ends together to form a circle. Repeat with remaining casings, venison mixture, and twine. Place bologna in a large roasting pan.
  3. 3 Preheat the oven to 225 degrees F (110 degrees C).
  4. 4 Bake in the preheated oven until bologna reaches an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Cool, then refrigerate until cold.
  5. 5 To serve, cut through casing lengthwise; peel off and discard casing. Slice bologna into thin slices. Bologna may be kept tightly wrapped in the freezer; defrost in the refrigerator before serving.

By jdwags

Chicken Plum Pie
Dessert American

Chicken Plum Pie

4.2

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Press the puff pastry sheet into an 8-inch round or square pan.
  2. 2 Bake in the preheated oven until the bottom of the pastry is very lightly browned, about 10 minutes.
  3. 3 Mix together the chicken, 4 chopped plums, chicken broth, mace, cinnamon, and cloves in a bowl, and season to taste with salt and pepper. Spoon the mixture over the partially-baked crust, and arrange slices of 2 plums over the top. Drizzle the pie with melted butter, and sprinkle with brown sugar.
  4. 4 Bake the pie in the oven until the crust is golden brown and the plum slices have caramelized, about 40 minutes.

By HongKongCV

Sour Cream Pound Cake
Dessert American

Sour Cream Pound Cake

4.8

Prep
20 min
Cook
80 min
Total
160 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt or angel food cake pan).
  2. 2 Mix flour, salt, baking soda, and mace in a bowl; set aside.
  3. 3 Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes.
  4. 4 Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  5. 5 Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated.
  6. 6 Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter.
  7. 7 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 25 minutes. Run a thin knife or offset spatula around the edge of cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack and cool completely.
  8. 8 Dust with confectioners' sugar before serving.

By LVJOANNE

Lemon Bubble Bread
Bread & Baking American

Lemon Bubble Bread

5.0

Prep
30 min
Cook
40 min
Total
195 min

Instructions

  1. 1 Combine 2 cups flour, 1/2 cup sugar, yeast, and salt in a large bowl of a stand mixer fitted with the paddle attachment.
  2. 2 Heat milk, water, and 4 tablespoons butter in a medium saucepan over low heat until warm to the touch. Pour into the flour mixture; beat on low speed until just combined. Increase speed to medium; add eggs and beat for 2 minutes, scraping sides of the bowl occasionally. Gradually stir in up to 2 more cups flour, mixing until a soft dough forms.
  3. 3 Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Dough will be very sticky; use a scraper and add remaining flour only as needed. Shape dough into a ball and place in a large greased bowl; turn to coat. Cover with a towel and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
  4. 4 Punch down dough starting from the center, then pushing in the edges. Transfer onto a lightly floured surface and cut dough in half. Cover with a bowl and let rest for 15 minutes.
  5. 5 Meanwhile, combine remaining 1/2 cup sugar, lemon zest, and mace in a small bowl. Melt 2 tablespoons butter in a small pan. Grease a 10-inch fluted tube pan with cooking spray.
  6. 6 Cut each dough half into 16 pieces. Shape each piece into a ball by tucking ends under. Dip tops in melted butter and place half of balls in the tube pan; sprinkle with 1/2 of the lemon mixture. Repeat with remaining dough balls, butter, and lemon mixture. Cover with a towel; let rise in a warm place until doubled, about 45 minutes.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C). Place tube pan on a cookie sheet.
  8. 8 Bake in the preheated oven until bread is golden and sounds hollow when lightly tapped, about 35 minutes. Cool in the pan for 5 minutes; remove and let cool on a wire rack.

By Kate A

Scripture Cake
Dessert American

Scripture Cake

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Blend softened butter, sugar, cinnamon, mace, cloves, and salt in a mixing bowl until creamy. Separate eggs. Beat yolks lightly in a small bowl, then add to butter mixture. Sift in flour and baking powder. Add water and honey; mix until combined.
  3. 3 Pulse figs, raisins, almonds, and a pinch of flour in a food processor until coarsely chopped. Fold dried fruit mixture into cake batter.
  4. 4 Beat egg whites in a clean glass, metal, or ceramic bowl until stiff peaks form. Gently fold into cake batter.
  5. 5 Transfer batter into the prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan before slicing.
  7. 7 Serve plain or dust lightly with powdered sugar.

By Stephanie

Applesauce Pumpkin Bread
Breakfast American

Applesauce Pumpkin Bread

4.3

Prep
20 min
Cook
60 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. 2 Combine white sugar and applesauce in a bowl; stir in pumpkin purée and eggs until smooth. Stir in baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace until incorporated. Fold in walnuts and chocolate chips. Stir in flour until fully blended. Divide batter between the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing from the pans; transfer to a wire rack to cool completely, about 50 minutes more.
  4. 4 Sprinkle loaves with confectioners' sugar before serving.

By Virginia

A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies Recipe
Dessert American

A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies Recipe

4.4

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease the cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
  2. 2 In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, fold in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll dough into walnut-size balls, and place 2 inches apart on the prepared cookie sheets; flatten slightly.
  3. 3 Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Slightly underbaking yields wonderfully chewy cookies!

By melissa

Squash and Apple Casserole
Side Dish

Squash and Apple Casserole

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch casserole dish.
  2. 2 Place squash on a flat work surface. Trim off the hard outer rind with a knife. Cut squash into 1/2-inch slices; arrange slices over the bottom of the prepared dish. Arrange apples on top.
  3. 3 Combine brown sugar, butter, flour, salt, and mace together in a bowl. Pour mixture over the apples. Sprinkle cranberries on top.
  4. 4 Bake in the preheated oven until top is golden brown and apples are tender, 50 minutes to 1 hour.

By Cheryl H

Honey Drops
Dessert

Honey Drops

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. 2 In a medium bowl, cream butter and sugar until light and fluffy. Gradually blend in the egg yolk, orange zest, and honey. Sift together the flour, baking powder, salt, and mace; stir into the creamed mixture.
  3. 3 Drop cookie dough by teaspoonfuls about 2 inches apart onto the prepared cookie sheet. Flatten cookies with a fork dipped in flour. Brush lightly with egg white. Bake for 10 to 14 minutes in the preheated oven. Cool on wire racks after removing from oven.

By tawonda

Spice Balls
Breakfast

Spice Balls

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. 2 In a large bowl, mix flour, 1/3 cup sugar, baking powder, salt, mace and 1/2 teaspoon cinnamon. Create a well in the center of the mixture, and pour in milk, canola oil and egg. Thoroughly stir into the mixture.
  3. 3 In batches, drop the mixture by rounded teaspoonfuls into the hot oil. Fry on all sides, 2 to 4 minutes, until golden brown. Drain on paper towels.
  4. 4 In a resealable plastic bag, mix 1 cup sugar and 1 teaspoon cinnamon. While still warm, place balls a few at a time into the bag, and toss to coat.

By MARY AUSTIN

Old Fashioned Sugar Cookies II
Dessert

Old Fashioned Sugar Cookies II

4.3

Prep
15 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, stir together the flour, sugar, baking powder, salt and mace. Cut in the butter using a pastry blender or rub between your fingers. When butter pieces are no larger than pea size, stir in the egg, vanilla and heavy cream. Blend thoroughly. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. 3 Bake for 5 to 8 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool completely before frosting.
  4. 4 To make the frosting: In a medium bowl, beat the confectioners' sugar, 1/2 teaspoon vanilla, 1 1/2 tablespoons of cream and salt until smooth and creamy. Spread on top of cooled cookies. Let the frosting dry before storing or serving.

By Michelle

Italian Sausage - Tuscan Style
Italian

Italian Sausage - Tuscan Style

4.8

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
  2. 2 Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.

By Len Poli

Lassy Bread

Lassy Bread

4.1

Prep
25 min
Cook
75 min
Total
820 min

Instructions

  1. 1 Place raisins into a heatproof bowl and pour in enough boiling water to cover. Cover the bowl with plastic wrap, or a plate to seal; allow to stand overnight.
  2. 2 Dissolve sugar in the lukewarm water in a small bowl. Sprinkle yeast over the water and allow to soften and bubble, about 10 to 15 minutes. Meanwhile, heat the milk, butter, and salt in a saucepan over medium heat until the butter melts. Remove from the heat and allow to cool until lukewarm (105 to 110 degrees F).
  3. 3 Once the milk has cooled, drain the raisins, and add them to the milk. Stir in the yeast mixture and molasses. In a separate bowl, sift together the flour, cinnamon, mace, and clove. Stir half of the flour into the milk mixture with a wooden spoon and beat for 2 to 3 minutes. Add remaining flour and stir until a moist dough is formed.
  4. 4 Place dough on a flat surface and knead until dough becomes smooth and elastic, about 10 minutes, adding more flour as necessary to keep dough from sticking. Place into a large, oiled bowl; cover, and allow to rise in a warm, draft-free area until doubled in bulk, 1 1/2 to 2 hours.
  5. 5 Lightly oil or grease two loaf pans and set aside. Divide dough in half and shape into 2 loaves, place into prepared pans, cover, and allow to rise until doubled in bulk, 1 to 2 hours.
  6. 6 Preheat oven to 375 degrees F (190 degrees C).
  7. 7 Bake loaves in preheated oven 1 hour, or until they are nicely browned and sound hollow when tapped on the bottom.

By sir charles

Garam Masala
Indian

Garam Masala

4.8

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
  2. 2 Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.

By Sarah-May

She Crab Soup I

She Crab Soup I

4.8

Prep
Cook
Total

Instructions

  1. 1 Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.
  2. 2 Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended.
  3. 3 Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended.
  4. 4 Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir.
  5. 5 Remove from heat and add wine.
  6. 6 Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.

By C Davis