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Shrimp Wrapped with Prosciutto

Submitted by: PEGW

An adventurous dish of fried polenta cakes, shrimp wrapped in prosciutto and a hazelnut liquor sauce! It is as beautiful to see as it is to eat.

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Merwin's Shrimp Gumbo

Submitted by: Merwin Chambers

This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File is ground sassafras leaves. It is available in many supermarkets.

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Cream of Asparagus Soup I

Submitted by: William Anatooskin

Fresh asparagus and potatoes are pureed with chicken stock in this creamy soup seasoned with soy sauce.

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Cream of Chicken with Wild Rice Soup

Submitted by: Thomas

A creamy soup of chicken, wild rice, sliced mushrooms and white wine in a freshly made stock.

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Oyster Stew

Submitted by: Buddy Sizemore

This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!

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Quick Asian Beef Noodle Soup

Submitted by: Linda Crossett

Very quick to make with inexpensive ingredients. Can be made low fat by substituting ground turkey and baked ramen noodles, and by omitting oil.

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Duck Soup (Czarnina)

Submitted by: BARB VAN ARKEL

A rich and fragrant soup for all occasions. An exotic blend of dried prunes, apples, cloves and allspice is nectarous and very complimentary.

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Frogmore Stew

Submitted by: Shirley

I've been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number. Allow 2 tablespoons of seasoning per quart of water. If you cannot find hot smoked sausage, use another smoked sausage such as kielbasa and add crushed hot red pepper to the pot.

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