| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Vegetables, Eggs |
|
Soups/stews, Fish crab |
1 |
Variable |
INGREDIENTS
| 1/2 |
lb |
Crabmeat; regular |
| 1 |
cn |
Whole tomatoes; (14 1/2 oz) |
| 1 |
pk |
Frozen mixed vegetables; (10 oz) |
| 1/2 |
c |
Diced baked ham with equal parts lean and fat |
| 1/2 |
c |
Egg noodles, uncooked |
| 1/4 |
c |
Shredded cabbage |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Old bay seasoning |
| 5 |
c |
Water |
INSTRUCTIONS
Recipe by: Frances Kitching, from her cookbook "Mrs. Kitching's Smith
Island Cookbook"
Combine all ingredients, except Crabmeat, in a soup pot. Cover and cook
over medium heat until vegetables are tender and noodles are cooked. Add
Crabmeat and simmer long enough to heat Crabmeat. Serve hot.
The larger the soup quantity, the better the resulting flavor will be.
Formatted for you by: Bill Webster
Posted to MC-Recipe Digest V1 #794 by Bill Webster <thelma@pipeline.com> on
Sep 20, 1997
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