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Horsefeathers Recipes


1.5 qts half and half
1.5 qts milk
3/4 lbs 60-40 or butter

1 medium onion, diced fine
1.5 lbs crabmeat
1.5 lbs asparagus, cut into bite size pieces
1 tbl curry powder
1 lb flour
2 oz dry sherry
1 tbl seafood base, dissolved in 1/4 cup of boiling water

Melt 60-40 or butter in heavy bottomed stockpot. Add onions and saute until transparent. Add the curry powder and crabmeat. Cook until crabmeat is hot. Add the flour and mix well. Cook gently for 10 minutes. Bring water to a boil. Cook asparagus until tender and drain. Heat the half and half and milk serperately, making sure it is as hot as the roux. Add to the crabmeat and roux and mix well. Add salt and pepper to taste. Add sherry, seafood stock and cooked asparagus.

Makes 1 gallon


1/3 cup salad oil

1/3 lb butter

7 lbs Spanish onions, chopped

2 tbs white pepper

1-2 bay leaves

1 qt chicken stock

4 tbs burgundy


Provolone & parmesan cheese

In one gallon stockpot, add oil, butter, onions, white pepper and bay leaves. Cover and simmer, stirring frequently. When onions are translucent add stocks and burgundy. Bring to boil, then reduce heat and simmer covered for 1 hour.

To serve: Fill crock with hot soup, top with croutons, provolone and parmesan. Place under heat until golden brown.