Chase Away the Blues with Delicious Soups and Stews
(Page 4 of 4)
January/February 2008
Mollie Cox Bryan
In 4-quart saucepan, brown meat in lard or oil. Add onion and garlic. Cook until onion is tender; drain. Stir in remaining ingredients except sour cream. Bring to boil; reduce heat to low and cover.
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Simmer 45 to 50 minutes or until meat and barley are tender, stirring occasionally. Top each serving with sour cream, if desired. Yields 8 servings.
Willard’s Sunday Oyster Stew
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People have enjoyed oysters for thousands of years. From Great Britain to ancient Rome, people were eating oysters and writing about it. Native Americans of the U.S. coastal regions also ate them regularly, and the earliest European explorers marveled at oysters in the New World that were up to a foot long. This simple but delicious recipe was taken from Mrs. Rowe’s Restaurant Cookbook, A Lifetime of Recipes from the Shenandoah Valley (Ten Speed Press, 2006). Willard was her husband – for whom she made this stew every Sunday.
4 cups whole milk
1 pint shucked oysters, liquid reserved
4 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch sweet paprika
In saucepan, heat milk over low heat. When milk begins to steam, stir in oysters with liquid and butter. Simmer gently for about 1 minute, just until oysters begin to curl at edges. Stir in salt, pepper and paprika, and serve at once. Yields 6 servings.
Mollie Cox Bryan keeps the home fires burning while writing – including her cookbook, Mrs. Rowe’s Restaurant Cookbook, A Lifetime of Recipes from the Shenandoah Valley – from her home in Waynesboro, Virginia. She is currently working on a new cookbook.
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