Local flavors
Cooking in Arab with the Methodists, Rotarians and Mothers’ Club
Good Cooking As people find out over and over, the coronavirus pandemic effects aspects of our lives across the board, sometimes in unusual ways. The guest cook story for this issue had to cancel because of the need to quarantine while caring for her mother and granddaughter. Diane Moore of Arab volunteered to substitute as the guest cook and prepare four recipes for photographs. As a theme, she pulled those and other recipes from three cookbooks she’s used over the years that were published by local organizations.
LOW COUNTRY BOIL Ed Cooper – Rotary Cookbook 1 lb. large shrimp 1 lb. smoked sausage 12-15 small red potatoes 2 pkgs. of crab boil 4 or 5 small onions, trim tops
1 pkg. frozen corn on the cob. In large stock pot add potatoes, onions and crab boil. Fill 3/4 full with water and boil. Cut sausage into bite-
size pieces, add corn and sausage. After 30 minutes test potatoes and when they are tender, add shrimp. Cook until they turn pink. Approximately 10 minutes. Serve and enjoy! AUGUST | SEPTEMBER | OCTOBER 2020
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