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Retro Recipes: Lobster Bisque

Inspired by a box of old Betty Crocker recipe cards that KC recently found, we’re launching a new segment called Retro Recipes. Each month, KC and her niece Mallory will be trying out an old recipe. This month, they’re making Lobster Bisque.

LOBSTER BISQUE

From the Betty Crocker Recipe Box, circa 1971

  • One can Cream of Chicken soup
  • One lobster tail, thawed and cooked, chopped
  • Milk – one soup can full
  • ¼ teaspoon papria
  • Hot sauce to taste

Combine all ingredients in a pot, and heat till bubbly.

Serve with crackers and crusty bread!

The New York Times No Knead Bread

This is another favorite in my family because it’s so easy, and so good. It’s crusty on the outside, light and chewy on the inside. And it turns out perfect every time! I make it the night before, because it needs to sit for at least 8-12 hours. And it’s so worth it!

You’ll need a Dutch oven or enamel pot for baking the bread, and some parchment paper.

Ingredients:

3 cups bread flour

.25 teaspoon of yeast (that’s ¼ teaspoon)

1 ½ teaspoon salt

1 ½ cups warm water

In a large bowl, combine the dry ingredients and stir to combine. Add the water and combine.

That’s it!

Cover the bowl with plastic wrap, and let it sit for at least 8 hours. I prefer 12, but you can even wait 24.

The dough will look wet and bubbly when it’s ready.

Preheat the oven to 450 degrees.

Put your pot in the oven, with the lid on.

Turn out the dough on a well floured surface – it will be very sticky!! Flour your hands and fold the dough over a few times, just for a few moments.

Put a little flour on some parchment paper, and place your dough on it. Shape the dough into a ball. Cover with some plastic wrap.

Let it rise for another 30 minutes (all while the oven is heating). After 20 minutes remove the plastic and with a serrated knife, make a cross on the top of the dough.

When it’s time to bake the bread, open the oven, and remove the lid of the pot carefully, using a potholder. Lift the parchment paper with the dough and carefully place it in the pot. Don’t worry if the parchment looks messy. Always using a potholder, put the lid back on the pot, and bake the bread for 30 minutes, then remove the lid and bake for another  15 minutes.

To remove the bread from the oven, I use potholders and take the whole pot out, then slide the bread onto a rack to cool. Always be careful with the pot – it will be very hot! You can put it back in the oven to cool.

And that’s it! When it’s cooled, serve it with anything!! It’s soooo good!

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