Daufuskie Freeze Food
DAUFUSKIE FREEZE
I found this recipe in an old copy of Family Circle. We have been enjoying this drink at barbeques for years. Try it and I'm sure it will become a favorite of yours as well.
Provided by Michelle S.
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place strawberries and ice in the container of an electric blender.
- Add remaining ingredients andblend on low speed 10- 30 seconds, or until smooth and creamy.
- Garnish with a fresh berry.
Nutrition Facts : Calories 216.6, Fat 7.8, SaturatedFat 6.7, Sodium 27.4, Carbohydrate 12.6, Fiber 1.8, Sugar 9.3, Protein 1.8
OYSTER STEW
Steps:
- In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.
OL' FUSKIE FRIED CRAB RICE
This is a recipe I found in GULLAH HOME COOKING, THE DAUFUSKIE WAY by Sallie Ann Robinson, foreword by Pat Conroy. Those of you who live in the Low Country of South Carolina know that there is a Dausfuskie Island. Pat Conroy wrote about this island in a book called,"The Water is Wide." It was also made into a movie. This recipe is bascially crab fried rice without the eggs or carrots and peas that you find in some fried rice. I haven't tried it yet, but when I do, I think I'll add the carrots and peas for color and more crab meat,because I like lots of meat. Note: I think that leftover rice will work.
Provided by mightyro_cooking4u
Categories Crab
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Measure dry rice, then rinse and drain it several times. Put it, the warm water, and a pinch of salt in a medium pot. Cover, bring to a boil, and simmer 20 minutes or more, until the rice is done and the water is absorbed.
- Fry the bacon until crispy in a 12-inch skillet; when the bacon is done, remove it from the pan, set aside, and crumble when cool.
- Add the oil to the bacon fat in the skillet, heat, then add the celery, bell pepper, and onion.
- Stir-fry until the onions are clear,then add the crab and cook another 5 to 10 minutes until the crab begins to brown.
- Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined.
- Cover the mixture and simmer for at least 10 minutes. (If you like a meatier mixture, just use more crab and less rice.).
Nutrition Facts : Calories 604.3, Fat 20.3, SaturatedFat 3.8, Cholesterol 79.1, Sodium 1568, Carbohydrate 64.1, Fiber 2.3, Sugar 2.6, Protein 38.2
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