Cooking by Connie

August

August is almost the end of summer.  Kids will start back to school, but it is still hot in Florida as well as in the North.  It will start cooling in September. 

What is the month of August known for?  It is Boomers making a difference month and we do make a difference.  It is National Catfish Month and National Goat Cheese Month.  It is National Read a Romance Month and National Psychic Week August 7-11.  So it would be time to read by book—The Bonnie Neuk Tea Room:  Friends and Uninvited Guests (Ghosts) ($10.00) for it psychic thread.  It is also National Oyster Day on August 5^th.  I love oysters and love cooking with them.  These two recipes with oysters are from my new cook book—Soups and Stews...Comfort by the Spoonful ($20.00).  You can get a copy of any of my books from me.  Contact me at conniehope@comcast.net for your copy.

 

Oyster Stew  Quick and Easy

 

1 or 2 cans oysters

Salt and pepper to taste
¼ cup onion, diced fine
1 Tablespoon Worcestershire sauce
6 cups milk
1 Tablespoon butter

 

In a medium soup pot, add the milk, oysters, salt, pepper,
onions, and Worcestershire sauce.
Bring to a slow boil, then simmer until onions are tender.
I simmer for about an hour very low.
Add butter and allow to melt.
Serve with oyster crackers.  Serves 4-5

Oyster Stew with Vegetables 

12-18 fresh oysters

3 potatoes, cubed
2-3 stalks of celery, diced
1 medium yellow onion, diced
2 cups half and half
2 cups milk
1 cup chicken broth
2 Tablespoons freshly chopped parsley
Salt and pepper to taste
¼ teaspoon thyme
Pinch of garlic powder
¼ cup of cornstarch for thickener (optional)

Saute diced vegetables and spices in chicken broth. 

Add milk and half and half.
Heat until warm.  Do not boil.
Stir in drained oysters and simmer for 25-30 minutes
Add cornstarch slowly continually stirring to desired
   thickness.  If it is thick enough, do not add more.

Serves 4-5