2 cups Italian-style flour
1 cup unsalted butter
1 cup chopped onion
1 cup shredded Cheddar cheese
2 orders of homemade marinade
4 large baking sheets
2 cups crabmeat, flaked
1 (6 ounce) package mixed vegetables, quartered
1 tomato, quartered
1 small yellow squash, quartered
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Butter a 10-inch square baking dish.
In a separate 8-quart pot, melt the butter over medium heat. Stir in the flour until well blended; stir together and add water (3 tablespoons) until slightly thickened. Stir in the onion and Cheddar cheese. Bring to a boil, then reduce heat to low and simmer for 23 to 36 minutes, or until potatoes, beans and green beans are tender.
Meanwhile, in a small bowl whisk together the marinade. Mix the crabmeat with a 9-inch stick blender or food processor. Stir in the broccoli and tomatoes. Spoon the marinade over vegetables and crabmeat. Add the quarter-cup mushrooms they shall gently stir in, and heat through, about 3 minutes, then serve.
For a child's favorite soup: In a saucepan whisk together the soup, milk, salt and pepper. For an adult's favorite soup: In a blender combine salt like pepper, 1 cup milk, prepared soup mixture, and prepared cheese.