Lobster Stew by Judith Shannon
Spinach Casserole by Dot McNamara
and Sauerkraut and Noodles by Maxine Canny



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Lobster Stew
Judith Shannon

  • 1 1/2 lb. cooked lobster meat
  • 1 qt. milk
  • 3 Tbsp. butter
  • 1 tsp. salt
  • cayenne pepper

Melt butter in heavy aluminum saucepan. Add lobster meat and cook gently for 5 minutes or until butter is slightly pink. It the lobster contains coral (roe), it should be rubbed through a sieve at this point. Add milk and seasonings. Heat to boilinb point.

Lobster stew de luxe: In placr of the milk in above recipe, use 1 c, clam broth and 3 c. thin cream. Or use milk and 1/2 pint of light cream.

Graphic compliments of Carole Towne Seaton

Rebecca Nurse Homestead in Danvers, MA: TFA Reunion 2007
Photography courtesy of Stablegirl Cindy

Best Cooks in Towne

Selected recipes from cookbook compiled by TFA members in 1992

Check back every season for new recipes!
You will also find a different recipe in each issue of our quarterly newsletter, About Towne

Spinach Casserole
Dot McNamara

  • 1 sm. bag fresh spinach
  • 2 hard-boiled eggs
  • 4 strips bacon, fried

Partially cook spinach, then put in casserole. Slice eggs on top, then add broken bits of bacon. Make a white sauce using:

  • 2 Tbsp. flour
  • 2 Tbsp. butter
  • 1 1/2 c. milk
  • salt and Pepper to taste

Stir until smooth, then add 1 c. grated cheddar cheese. Pour cheese sauce over spinach mixture over all and bake in 350 oven until bubbly. Serve at once.

Rebecca Nurse Homestead in Danvers, MA: TFA Reunion 2007 Photography courtesy of Stablegirl Cindy

Sauerkraut and Noodles
Maxine Canny

  • 2 lbs. pork steak, cubed
  • 2 14-oz. cans sauerkraut, drained
  • 2 cans cream of mushroon soup, undiluted
  • 1 8-oz. pkg. noodles (Kluski if available)

Cube pork and brown in skillet. Add kraut, undrained, and cook 45 minutes or until tender. Add a small amount of water if needed. Prepare noodles, add to meat and kraut. Add soup, mix well, heat and serve.

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