1 pt. oysters
1 can cream of celery soup
3 boiled potatoes, chopped up
5 c. water
4 tbsp. butter
Pinch of salt & pepper

Drain liquid off oysters, combine oyster liquid, water, cream of celery soup, salt and pepper. Bring to a boil. Saute oysters in butter until edges curl (don’t over cook) put oysters in the rest of soup just before serving. You can substitute cream of mushroom soup for the celery soup sometimes just add 1/4 teaspoon celery seed if you do this

3 lb. frog legs
1 garlic, chopped fine
1 onion, chopped fine
1/8 tsp. thyme
1/8 tsp. cayenne pepper
2 cans tomato puree
6-8 cans water
1/2 tbsp. basil
1/8 tsp. sea salt
2 tbsp. olive oil

Break the frog legs apart and saute in olive oil until almost cooked, then allow to cool. Add them to the other ingredients which have been simmering together and cook 1 1/2 to 2 hours. Serve over rice or pasta.

1 lb. beef stew meat
3 med. sized potatoes
4 to 6 carrots
1 sm. onion
1 c. cubed celery
1 (8 oz.) can tomato sauce mixed with
1 can water
1 tsp. sugar
2 tsp. tapioca

Arrange meat in single layer in a baking pan. Salt and pepper to taste. Cut potatoes, carrots, onion, celery in good sized chunks and layer on top of meat. Mix tomato sauce, water, sugar and pour over meat. Season to taste. Sprinkle with 2 teaspoons tapioca. Do not stir. Seal tightly in foil and bake at 325 degrees at least 2 hours. Serves 4 people. NOTE: Even another hour doesn’t seem to hurt much if you are delayed. You can turn heat way low and hold it for hours. Don’t peek during cooking time of 2 hours. When you remove the foil you find the meat nicely browned with perfect gravy. The tapioca acts as gravy thickener but don’t use too much or you may wind up with gravy you can slice.

3 links of sausage, sliced
1 can whole tomatoes, crush if desired
1/2 bell pepper, sliced
1 sm. onion, sliced
Garlic salt
Black pepper
1/4 stick of butter

In a skillet stir fry sausage slices in butter with the onions and peppers. After 5 minutes add tomatoes, garlic salt and black pepper to taste. Simmer on low heat for 10 minutes. Serve with rice.

1 fryer
1 lb. boneless stew meat or sm. chuck
roast
1 lg. onion
1 lb. Irish potatoes, cut up
2 c. canned tomatoes
1 c. cream style corn
1/2 c. English peas
Salt & pepper to taste
1/2 c. cooked butter beans
1/2 c. catsup
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
1 tbsp. lemon juice
1 tsp. Tabasco

Cook the fryer and stew meat until well done. Grind in blender and set aside. Put onions through blender. Add onion and potatoes to broth from the chicken and stew meat. Cook until done in saucepan on top of range. Add meat and other ingredients. Place in slow cooker and cook on low for 12 hours or high for 8 to 10 hours. Add 1/2 cup barbecue sauce. Yield: about 8 to 10 servings.