Melon Salad

3-4 limes, (1/2 cup lime juice)
½ cup frozen orange juice concentrate
 or ½ cup fresh orange juice
1 tsp. vanilla
2 cantaloupes, balled or chopped
2 honeydew, balled or chopped
3 cups red seedless grapes
Lime zest


Combine all ingredients, mix well and pour over fruit, toss and serve.

Chrissy’s Crab Chowder

1 yellow onion, diced
2 stalks celery, diced
4 ounces (1 stick) butter
¾ cup flour
10 slices bacon, soft cooked and chopped
5 medium potatoes, peeled, diced and par-boiled for about 5 minutes
¼ cup chopped fresh parsley
¼ teaspoon paprika
1/8 teaspoon garlic salt
1/8 teaspoon celery salt
1/8 teaspoon white pepper
1 teaspoon seafood seasoning
Salt and freshly ground black pepper
1 quart milk
1 pint heavy cream
1 can corn, drained
1 pound lump or special crab meat


In medium soup pot, sauté the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, and flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.

Eastern Shore Roadside BBQ Chicken Sauce

1 egg
2 cups cider vinegar
1 cup vegetable oil
1 tsp. each Salt and Pepper, or to taste
1 T. onion powder
1 T. poultry seasoning
¼ tsp. minced garlic
1 tsp. Tabasco Sauce
1 T. Worcestershire Sauce


Whisk the egg well. Mix the following ingredients-baste on chicken as it grills until skin is golden brown and chicken cooked through. Can be marinated ahead of time. Makes enough for 8 to 10 chicken halves.

Sussex Countian