notbob wrote:
> Here's the recipe for crab bisque as presented on Paula's Home Cooking:
>
> 1 (10 3/4-ounce) can cream of asparagus soup
> 1 (10 3/4-ounce) can cream of mushroom soup
> 1/4 cup milk
> 1/4 cup half-and-half
> 1/2 pound crab meat, picked free of shells
> 1/4 cup dry sherry
>
> Using a heavy saucepan, combine all of the ingredients and bring to a boil.
> Reduce the heat and allow to simmer for 5 minutes.
>
> What!? No toast?
>
> What's next? ...a show on how to cook microwave popcorn?
>
> nb
It'd be faster if you use fake Krab because it doesn't have shells. I
don't think the recipe would suffer much for it. HTH :-)
Bob
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