Smithfield Inn She Crab Soup

Ingredients:

• 1 stick unsalted Butter 
• 4 T. flour 
• 4 cups Half and half 
• 1 cup Milk 
• 1 lb. Lump crab meat (she crab if you can get it) 
• 1 1/2 tsp. Worcestershire 
• Dash hot pepper sauce 
• 1/4 tsp. mace or nutmeg 
• 1 tsp salt 
• ~2 oz. dry sherry 

Directions:

1. In a heavy saucepan, cook butter and flour over medium heat for about 5 minutes, don't burn it. 
2. Add half and half and milk. Turn heat to low and cook until mixture simmers and thickens. 
3. Add crabmeat, Worcestershire, hot pepper sauce, nutmeg, and salt. 
4. Cook over low heat for 5 minutes more. Taste and adjust seasonings as needed.  
5. To serve put about 1/4 oz. sherry into each soup bowl. Ladle soup on top and garnish with parsley.
6. Serves 8. You can cut this recipe in half to make less. Do not boil when reheating.

Peach Cobbler

Ingredients:

• 8 fresh peaches - peeled, pitted and sliced
• 1/4 cup white sugar 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar 
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon cinnamon mixed with 3 tablespoons sugar

Directions: 

1. Preheat oven to 425 degrees.
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in the boiling water until just combined, the mixture should kind of puff up.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture (don't use it all if you want it less sweet). Bake until topping is golden, about 30 minutes.