Marion's Beer Bread

3 Cups Self-Rising Flour
6 Tbs. Sugar
1 Can Room-Temp Beer

Mix all together, pour into greased loaf pan and bake at 350 degrees for 55 minutes.
That's it - no kneading, no rising.

Tips per Marion:

Rub some butter on the crust as soon as the bread comes out of the oven.

This bread is best served immediately or toasted.

Shrimp and Crab Bisque

Hi All,
 This summer's hit soup was Terry Twichell's Shrimp & Crab Bisque... she was kind enough to share the recipe.  Thanks, Terry!


Shrimp and Crab Bisque
~ Terry Twichell 

2 tablespoons butter                                                

2 tablespoons finely chopped onion

2 tablespoons flour                                                 

1 1/2 cups of half and half

1/2 teaspoon salt                                                     

1/2 pound of medium shrimp

1/4 teaspoon of white pepper                                 

1/2 pound cooked crab 

1 teaspoon of chicken bouillon                              

1/2 cup white wine
a few pinches of Old Bay

    In a large saucepan melt butter over low heat.  Stir in flour, salt, white pepper, chicken bouillon and onion.  Blend 3/4 cup of half and half into mixture.  Mix in shrimp and crab, turn temperature to med. heat and stir until mixture thickens.

    Blend in the remaining 3/4 cup of half and half and the 1/2 cup of wine.  Let warm and  you are ready to serve.

  You may want to double this, I quadruple the recipe and as you all know it went really quickly.  I am sure it would be great left over.

Additional Recipes

DESSERTS:

• Key Lime Pie
• Pumpkin Banana Mousse Tart

APPETIZERS:

• Marion's Beer Bread