I don't know how many of you have seen the 93 year old great-grandmother who has her own online cooking show on YouTube. She is so adorable! I can't help but think of my grandmother while watching her cook and listening to the stories of her childhood.
Clara Cannucciari grew up in Chicago during the Great Depression. She learned how to cook from her mother who, like everyone else at that time, had very little food to feed their families, often having to ration what they had and very little, if any, money for the necessities of life. Clara shows us in her videos the recipes she learned from her mother and how to make the most of what you've got. Through her stories, she makes you realize just how fortunate we really are, even in light of our economic situation today.
Along with her grandson, Christopher Cannucciari, not only does Clara make her cooking videos, she will also have a DVD out soon with all the episodes from her first series. She is also working on a cookbook which will contain all of her recipes from the series and more. Visit her website at Great Depression Cooking for details and also links to all of her cooking videos.
Clara, with all of her wisdom and energy, is truly an inspiration.
Friday, February 27, 2009
Tuesday, February 24, 2009
Really Rich Cream of Crab Soup
This recipe comes from crabplace.com. It really lives up to it's name.
This is a delicious soup that everyone is sure to love... It's easy, quick, and delicious!!!
Visit The Crab Place today for fresh high quality Maryland seafood and great recipes like this one!
Really Rich Cream of Crab Soup
3 Tbsp. all-purpose flour
1 1-oz. pkg. dry Hollandaise sauce mix
1/2 tsp. dry mustard
4 cups half-and-half
1/4 cup butter
2 tsp. Old Bay seasoning
1/4 tsp. celery seeds
1 cup whipping cream
1 1/2 Tbsp. cooking sherry
1 lb. Maryland crab meat
In medium bowl, blend flour, Hollandaise sauce mix, and dry mustard with two cups of half-and-half. Melt butter over medium heat in a 4-quart saucepan. Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency. As mixture begins to thicken, add remaining half-and-half, Old Bay seasoning, celery seeds, and whipping cream. Heat to simmer, stirring constantly. Reduce heat to low, add crab meat and sherry. Stir gently until heated through, and serve. Top each bowl with freshly ground pepper to taste.
Submitted by Phoebe Ferguson, Crisfield, MD.
This is a delicious soup that everyone is sure to love... It's easy, quick, and delicious!!!
Visit The Crab Place today for fresh high quality Maryland seafood and great recipes like this one!
Really Rich Cream of Crab Soup
3 Tbsp. all-purpose flour
1 1-oz. pkg. dry Hollandaise sauce mix
1/2 tsp. dry mustard
4 cups half-and-half
1/4 cup butter
2 tsp. Old Bay seasoning
1/4 tsp. celery seeds
1 cup whipping cream
1 1/2 Tbsp. cooking sherry
1 lb. Maryland crab meat
In medium bowl, blend flour, Hollandaise sauce mix, and dry mustard with two cups of half-and-half. Melt butter over medium heat in a 4-quart saucepan. Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency. As mixture begins to thicken, add remaining half-and-half, Old Bay seasoning, celery seeds, and whipping cream. Heat to simmer, stirring constantly. Reduce heat to low, add crab meat and sherry. Stir gently until heated through, and serve. Top each bowl with freshly ground pepper to taste.
Submitted by Phoebe Ferguson, Crisfield, MD.
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