Lowcountry Cuisine Spring/Summer 2019

lowcountry cuisine LC 37 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com crab meat. Pour the mixture into a buttered casserole or individual baking dishes. Sprinkle with grated cheese and cook in a hot oven until cheese melts. Do not overcook. Serves four. (1½ pounds of shrimp may be substituted for the crab). Mrs. Thomas A. Huguenin (Mary Vereen) HOPSEWEE COOKING Gin-Gin’s Chicken and Wild Rice Soup Servings: Eight 2 tablespoons oil 1 6-ounce box Uncle Ben’s Long Grain and Wild Rice 1 small onion, diced 2 small celery ribs, diced 2 small carrots, diced 1 teaspoon pepper 4 medium chicken breasts 32 ounces chicken broth 2 10½-ounce cans cream of mushroom soup 1 cup milk In a large pot, sweat vegetables in oil. Dice chicken then add and sear on the outside. Season with pepper. Add chicken broth and bring to a boil, then add rice and seasoning packet. Let simmer for 15 to 20 minutes, until rice is cooked. Add mushroom soup and milk. Reheat without boiling. Note from RaeJean Beatty: At Hopsewee, instead of using mushroom soup and milk, we cook button mushrooms with the vegetables and make a roux with butter, flour and heavy cream. To make it gluten-free, use one cup uncooked white rice instead of roux to thicken. Photo courtesy of Tanya Ackerman / Coastal Observer. N. Mt. Pleasant’s Favorite Neighborhood Restaurant & Bar Laid back experience with 5 star food. Lunch, Dinner & Sunday Brunch Expansive Patio Happy Hour Live Music Seafood BBQ Burgers Salads Lowcountry Eats 3563 N. Hwy 17, Mt. Pleasant www.RustyRudderMtP.com 843-388-3177