SOUPS, APPETIZERS, SANDWICHES

SEAFOOD BISQUE

1 can pea soup 1 can shrimp
1 can mushroom soup 1 can lobster or crab
1 can tomato soup Y cup sherry

Combine and heat. Sprinkle with minced parsley.
Mickey Hembroff

CRAB BISQUE

1 can cream of mushroom soup _ 1 cup crab meat — or 1 can drained
1 can cream of asparagus soup and flaked

1% soup cans milk Y% cup cooking sherry

1 cup light cream

Blend soups and add milk and cream. Heat just to boiling, add crab and reheat.
Add sherry just before serving — float butter on top. Serves 6 to 8.

Jo Jordan
HOMEMADE TOMATO SOUP
2% cups milk 1 (28 oz.) can tomatoes
2 tablespoons soft butter 1 thinly sliced onion
3 tablespoons flour 2 tablespoons sugar
1% teaspoons salt Sprinkle of cinnamon
Y% teaspoon pepper Pinch of soda

Scald milk in top of large double boiler and stir in mixture of butter, flour, salt
and pepper. Cook until thickened. Chop tomatoes into small pieces and empty into
a saucepan. Add onion, sugar, cinnamon and soda. Bring to a boil and simmer 10
minutes. Stir slowly into cream sauce. Season to taste.

Kae Seabrook

SEAFOOD SOUP

2 green onions, minced 2% teaspoons sugar
Y, large green pepper, minced 2 teaspoons worcestershire sauce
1 cup peeled diced cucumber 2/3 cup milk
(remove seeds) 1 quart buttermilk
1 teaspoon tarragon 1 cup cooked crab
Y% teaspoon salt 1% cups cooked shrimp

1 teaspoon Dijon mustard

Chop crab and shrimp coarsely and combine with other ingredients. Chill 3 hours
or more and SERVE COLD. Meta Harding