Soup and salad is a simple and comforting lunch time menu. This spicy version lends a new twist to this classic favorite.

Crabmeat and Corn Soup

Thin White Sauce

1-2 Tbs Butter
1 Tbs Flour
tsp Salt
1 Cup Milk
Ounce Dried Shitake Mushrooms (this is equivalent to about 4 ounces of fresh sauted mushrooms)

Melt butter over medium heat in a medium sized sauce pan. Stir in the flour and salt and whisk until smooth. Add milk and turn heat to low, whisking constantly. Cook just below the boiling point until the sauce reaches the desired consistency. Add the dried mushrooms and whisk thoroughly.

Pound Butter
1 Can Condensed Milk
1 pt. Half and Half
2 Cups Kernel Corn
Pound Crabmeat
Cup Green Onions, chopped

Melt butter in a large pot, add all the other ingredients plus white sauce and simmer for 20 minutes.

Cajun Tomato Salad

Juice of 1 Lemon
1-8 oz Container of Plain Yogurt
2 Cloves Garlic, Minced
tsp Thyme
1/8 tsp Cayenne Pepper
Cup Green Onion, Chopped
Cup Celery, Chopped
Cup Green Bell Pepper, Chopped
3 Cups Tomatoes, Seeded and Diced
Salt to Taste
Pepper to Taste

Whisk together the first five ingredients then fold in the remaining ingredients, salt and pepper to taste. Chill and serve.

Your family and friends will enjoy this delicious meal.