• 1/2 cup butter
• 2 bunches green onions chopped
• 3 ribs celery chopped
• 3 cloves garlic pressed
• 2 (14 oz) cans artichoke hearts, washed and drained
• 3 tablespoons flour
• 1 to 1½ qts chicken stock
• Cayenne Pepper to taste
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1/2  teaspoon fresh thyme
• 1 qt oysters drained and chopped (reserve liquid)
• 1/3 cup sherry
• 1 cup half and half
• 1 cup milk

Oyster and Artichoke Soup

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• 1 gallon skim milk (may be made with reconstituted dry skim milk powder) 
• 1/2 cup cultured buttermilk 
• 1/2 teaspoon liquid rennet 
• Half-and-half or heavy cream to taste 
• Fresh fruit, optional

Creole Cream Cheese

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• 2 pounds inexpensive beef, cut into 1" cubes
• 1 1/2 cups dry red wine
• 1 1/2 cups water
• 6 cloves garlic, crushed with the back of a knife
• 5 cups Fresh Tomato Sauce
• 2 cups chicken stock or as needed
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup cream or half and half
• Salt and pepper to taste
  

• 2 1/2 pounds Yukon gold or all-purpose potatoes
• 3 cups half-and-half
• 2 cups shredded Gruyère cheese, about 6 ounces

Gratin Dauphinoise

• 1/2 quart broccoli, minced (buds and stems)
• 1/4 quart onions, chopped
• 1/4 lb butter (1 stick)
• 1/2 cup flour
• 3/4 quart chicken stock or broth
• 3/4 cup half and half
• 1 tablespoon parsley flakes
• 1½ lbs sharp cheddar cheese, shredded

Broccoli and Cheese Soup

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• 1 dozen large shucked oysters or one pint from your market
• 4 cups milk (or replace part with cream)
• 1 onion - thick slice
• 2 celery stalks cut in pieces
• 1 parsely sprig
• 1 bay leaf
• 4 tablespoons butter
• 1/4 cup all-purpose flower
• 1/2 teaspoon salt
• 3/4 teaspoon Tabasco Pepper Sauce
• chopped chives

Oyster Bisque

• 5 tablespoon unsalted butter
• 1 pint oysters with their liquor, jarred or freshly shucked, about 2 dozen*
• 1/4 cup flour
• 2 celery stalks, minced
• 1 medium yellow or white onion, minced
• 1¾ cup milk
• 1/4 cup cream (can use all milk if you want)
• 1/4 cup white wine
• Splash of Tabasco, Crystal, or other hot sauce
• Salt (careful oysters may be briney)
• Freshly ground black pepper
• 1/2 cup parsley, minced

*Notes: You may be able to find refrigerated jarred oysters (without shells) near the seafood counter at your local grocery store. If you use freshly shucked oysters, be sure to save the juice, or liquor, that comes out of the shells. You will need it for the stew. 

Oyster Stew

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• 4 cups milk (low fat OK)
• 5 whole cloves
• 2½ teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 1½ cups sugar
• 2½ cups light rum
• 4 cups light cream
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground mace

Egg Nog

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• 2 tablespoons pumpkin seeds (optional)
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 tablespoons curry powder
• 4 cups vegetable broth
• 1 (29 ounce) can pumpkin
• 1½ cups half-and-half cream
• 2 tablespoons soy sauce
• 1 tablespoon white sugar
• salt and pepper to taste

Pumpkin Soup

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• 3 cups half-and-half
• 2 eggs
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup flaked coconut, toasted
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping or heavy cream

Coconut Cream Pie

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