Cajun Soup and Salad
Soup and salad is a simple and comforting lunch time menu. This spicy version lends a new twist to this classic favorite.
Crabmeat and Corn Soup
Thin White Sauce
1-2 Tbs Butter
1 Tbs Flour
¼ tsp Salt
1 Cup Milk
¼ Ounce Dried Shitake Mushrooms (this is equivalent to about 4 ounces of fresh sautéed mushrooms)
Melt butter over medium heat in a medium sized sauce pan. Stir in the flour and salt and whisk until smooth. Add milk and turn heat to low, whisking constantly. Cook just below the boiling point until the sauce reaches the desired consistency. Add the dried mushrooms and whisk thoroughly.
¼ Pound Butter
1 Can Condensed Milk
1 pt. Half and Half
2 Cups Kernel Corn
½ Pound Crabmeat
¼ Cup Green Onions, chopped
Melt butter in a large pot, add all the other ingredients plus white sauce and simmer for 20 minutes.
Cajun Tomato Salad
Juice of 1 Lemon
1-8 oz Container of Plain Yogurt
2 Cloves Garlic, Minced
½ tsp Thyme
1/8 tsp Cayenne Pepper
½ Cup Green Onion, Chopped
½ Cup Celery, Chopped
½ Cup Green Bell Pepper, Chopped
3 Cups Tomatoes, Seeded and Diced
Salt to Taste
Pepper to Taste
Whisk together the first five ingredients then fold in the remaining ingredients, salt and pepper to taste. Chill and serve.
Your family and friends will enjoy this delicious meal.
About the author: Shauna Hanus is a gourmet cook who has launched the Recipe of the Month Club. The Recipe of the Month Club is the perfect gift for all the people on your list who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com