This week we celebrated Christmas with my parents in Northeast Missouri. I had everyone go around the room and share items, foods or activities synonymous with their memories of Christmas. We had a good time and I heard some interesting things. Let’s just look at a few: oranges, candy canes, Christmas Lane Cake, Pinwheel cookies, Christmas Eve Pizza, cinnamon rolls and the holiday nut bowl. I had lots more to share like peppermint ice cream, fresh shrimp, our Christmas tree, wreaths and candles. I guess the list could go on forever! Today while shopping I asked the gal in front of me what candy she was making. It was so ‘cool’ to hear her list off all the special holiday treats that she just had to make for Christmas.
When I taught school the two weeks before Christmas was always interesting. As I called the roll in each music session, the kids answered with their favorite foods, songs, places or events that made Christmas special. Over the years I heard some very interesting responses. If my classes are small at work due to weather etc. I’ll ask guests to share their poignant holiday memories. It is very enjoyable to ‘listen’ to the wonderful moments in someone’s life.
Last week I talked about the gingerbread men that I made for years before my son told me he really didn’t like them! When I was little mom always made oyster stew on Christmas Eve. Thank goodness there was a 2nd choice for those of us who did not care for this delicacy. Having soups on Christmas Eve was a tradition for the ‘Dance’ side of the family which continues to this day. Thus the reason why I’m sharing a seafood chowder style recipe with you this week.
Through the years Oyster soup soon took a backseat to recipes like cream of shrimp or seafood chowders. Accompanied with delicious appetizers and a hefty Christmas Dessert it made for a grand meal.
For some the holidays mean a concert or physical activity enjoyed by the entire family. For me it was usually Christmas caroling, church and school concerts, sledding and ice skating. Presently at our home we take hikes on Christmas Day, if the weather allows or we stay in our Pj’s the ENTIRE day. I’m just glad we don’t eat all year round like we do during the holidays. Wow, we sure do consume a great deal of sugar.
While I’ve been writing seven loaves of sourdough bread have been baked. Tomorrow Phillip, our son, and resident elf will have the pleasure of delivering these loaves to our surrounding neighbors. Next week I’ll get a couple more gift baskets completed and another round of bread for my staff at work. A couple more gift certificates to pick up and gifts to wrap and I can put a bow on 2014.
I hope your holiday is a blessed one and the true meaning of Christmas rings through your heart. Make time for each other and embrace your loved ones.
God bless us everyone. Merry Christmas, The Covered Dish. www.thecovereddish.com
2 tablespoons butter
1 small onion, finely chopped
1 (10 3/4 ounce) can cream of potato soup
1 (10 3/4 ounce) can cream of celery soup
1 soup can of milk
1 soup can of half and half, (I use fat free)
2 cans crabmeat, drained
1/4 cup sherry or white wine
Salt & Pepper to taste
Cook the onion in butter sautéing until onions are clear. Mix everything except the sherry and bring to a very light boil, quickly turn down to a very low temperature. Add the sherry or wine and the soup is complete. You can refrigerate or freeze this soup. I find that when you enjoy this recipe the day you make it that the celery undertone is more prominent. After the soup set overnight the seafood flavor was more distinct. This is around 40-44 ounces of crab stew. Figure out how many it’s going to serve by the portions you plan on serving. Also consider if this is being used as a main entrée or an opener. So, what we’ve got is about 5 – 5 1/2 cups of stew.