71. Delaware

Scrapple

Ingredients

1 1/2 pounds ground pork sausage

1 (14 ounce) can sweetened condensed milk

1 cup yellow cornmeal

1/8 teaspoon coarsely ground black pepper

Directions

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• Prep
  15 m
• Cook
  10 m
• Ready In
  13 h 45 m

1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
2. Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
3. Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

Blue Crab Boil

Ingredients

• 12 live blue crabs
• 2 tablespoons and 2 teaspoons seafood seasoning (such as Old Bay®)
• 2 tablespoons and 2 teaspoons salt
• 1 cup beer
• 1 cup distilled white vinegar

• 
  1 tablespoon and 1 teaspoon seafood seasoning (such as Old Bay®

Directions

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• Prep
  40 m
• Cook
  20 m
• Ready In
  1 h

1. Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer.
2. Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.
3. Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.
4. Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving.
5. 

• Chicken with Slippery Dumplings

Ingredients

• 1 stewing chicken (about 5 pounds), cut up
• 4 celery ribs, chopped
• 1 medium onion, chopped
• 4 medium carrots, coarsely chopped
• 1 tablespoon chicken bouillon granules
• DUMPLINGS:
• 3 cups all-purpose flour
• 1 teaspoon salt, optional
• 1/2 teaspoon baking powder
• Minced fresh parsley, optional

Directions

• Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon.
• For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes.
• Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired.

• Snow Cones

What You Need

 

Select All

 

2 Servings

 

1/4 env. KOOL-AID Unsweetened Drink Mix, any flavor

 

 

1/4 cup sugar

 

1/4 cup cold water

 

 

1/4 qt. (8 cups) finely crushed ice

Let's Make It

1

Place drink mix and sugar in small plastic or glass bowl. Add cold water; stir until drink mix and sugar are dissolved.

2

Pour 1 Tbsp. drink mixture over 1/2 cup ice for each serving.

Dewey Devil

• Drink type : Cocktail
• Served in : Beer Glass
• Number of glasses : 1

INGREDIENTS

• 1 oz of 151-Proof Rum
• 1 oz of Light Rum
• 1 oz of Dark Rum
• 1 oz of Malibu Rum
• 1 oz of Chambord Liqueur Royale De France
• 1 oz of Orange Juice
• 1 oz of Strawberry Daiquiri Mix
• 1 dash of Light Cream

DIRECTIONS

Mix all ingredients but 151-proof Rum and Cream with ice. Add a straw full of 151-proof Rum. Top with whipped Cream and serve.

NOTES

Legendary drink in Dewey Beach, voted #3 party beach in the U.S.

This drink contains approximately 26.95% alcohol.(Equals 13.98cl 80-proof alcohol.)

(Good Eats: Honey Butter) 

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