Real Vermont Cooking

INGREDIENTS Salt and red pepper to taste 1 clove garlic, mashed Pinch thyme 1/3 cup tomato sauce mixed with 1/3 cup water Pinch nutmeg 1 tablespoon green onion 4 tablespoons cornstarch 1 tablespoons parsley Pie dough enough for 4 individual pies (or 2 large) 1 – 1/2 cups crawfish tails; crawfish fat and water to make 2 cups 3 tablespoons cooking oil 1 medium onion, chopped fine 2 tablespoons butter 1/4 cup chopped celery Directions: Cook onion, celery, and garlic in cooking oil, stirring until tender. Dish out half the cooked mixture.To the mixture, add tomato sauce, water, and crawfish fat, cook over medium heat and when it boils, slowly add cornstarch and water stirring until sauce thickens, season with nutmeg, thyme, red pepper and salt to taste; set aside. To the remaining cooked onion mixture in a saucepan add crawfish tails, butter, cook 2 to 3 minutes. Combine sauce, crawfish, green onion and parsley. Cook, then pour into 4 pastry lined pie plates, equally divided. Wet edges of under crust, cover with uppercrust. Press edges together; prick with a fork. Bake in a 450 degree preheated oven 5 minutes; reduce heat to 400 degrees and bake about 15 minutes longer.

INGREDIENTS 1 Pound Lump Crab Meat 1/2 tsp. Celery salt 6 Strips crisp bacon 1/2 cup chili sauce 1 Scant tsp. Dry mustard 1 tsp. Tarragon vinegar 1/2 tsp. Paprika 1 1/2 cups of mayonnaise 1/2 tsp. Tabasco sauce Directions: Divide crab meat into 6 portions and pile into individual ramekins. Heat in 400 oven and top with strips of crisp bacon. Blend together mustard, paprika, celery salt and vinegar, mix well, blend with mayonnaise. Spread the warm crab meat with this sauce and glaze under the broiler.

INGREDIENTS 1 Pound Crab Meat (White & Claw Mixed) 6-8 Empty hard shell crab shells 2 Tbs. Strained Lime Juice 4 Tbs. Melted Butter 3 Dashes Angostura Bitters 1 Tbs. Chives 2 Tbs. Lean Bacon, Minced Fine 1 Cup Cream 4 Dashes Tabasco Sauce Salt and Pepper to Taste 1/2 Cup Fine Bread Crumbs 3 Slices of soft Bread Directions: Figure two parts crab meat to one part soft bread. Moisten bread with cream and bitters mix. Saute garlic, shallots and pepper, with bacon. Mix everything thoroughly, stuff shells previously coated with olive oil. Cover with fine bread crumbs, dot with butter or olive oil, brown around 375 Fahrenheit. Seasoning is always to taste, of course; but these are better if a little peppery.

INGREDIENTS 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 Directions: 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.

INGREDIENTS 1 pound lump blue point crabmeat 1/4 pound unsalted butter 8 ounce package Philadelphia cream cheese 1/3 white onion finely diced 1/4 teaspoon minced garlic Salt and cayenne pepper to taste 100 – 1″ tart shells from local bakery Allow cream cheese and butter to soften at room temperature then add juice from two lemons, and add the following ingredients: 5 ounces French Imported Honey 5 ounces Spanish Imported Paprika 2 ounces Wine Vinegar 2 ounces Tarragon Vinegar 2 ounces Malt Vinegar 5 tablespoons Celery Salt 5 tablespoons onion puree 2 tablespoons garlic puree 10 ounces Lea & Perrin (1 bottle) 2 ounces Tabasco 4 teaspoons white pepper 4 tablespoons yellow mustard 4 tablespoons horseradish 4 teaspoons sugar 4 teaspoons salt Directions: Mix all ingredients together and blend will and fill tart shells with the mixture. Bake for 15 minutes at 350 degrees or until hot.

INGREDIENTS 1 Pound Regular Lump Crabmeat 1-tsp. Dry Mustard 1 Egg 1-tbs. Parsley (chopped fine) 3-tbs. Mayonnaise 1-tbs. Melted Butter 1-tbs. Worcestershire Sauce 1-cup Saltine crackers 1-tbs. Lemon Juice 1-tsp. Old Bay seasoning Directions: Combine all ingredients except Crabmeat and Saltine crackers. Mix ingredients very well then add Saltine crackers and blend in. Next add Crabmeat and gently fold into mixture. Note: Do not over mix because Crabmeat will break apart. Crab cakes should be made into balls 4, 6 or 8 oz. They are best pan fried in vegetable oil on medium heat, turning as they are golden brown.