This recipe for Frogmore stew is close to mine, it is also called
Beaufort stew.
http://seafood.allrecipes.com/az/FrgmrStw.asp
The bumpy cake can be ordered from Sanders at
http://shopsandersmorley.com/cakes/BumpyCake.html
 
My shrimp and grits is stone ground grits, cooked as directed but 1/2
water and 1/2 milk, then add cheese of choice. The shrimp should be
cooked in a mild barbeque type sauce and just put on top of the grits.

	-----Original Message-----
	From: Archives & Archivists
[mailto:[log in to unmask]] On Behalf Of Humberston, Maggie
	Sent: Monday, July 31, 2006 12:47 PM
	To: [log in to unmask]
	Subject: virtual picnic time
	
	

	Hmmmmm....Bumpy Cake, Frogmore Stew??? Does anybody else wish
descriptions - and RECIPES - came with some of this picnic fare? To
judge from all these offerings there's gotta be a lot of good cooks out
there on their archival off-hours, and some of this stuff has to have
generic-enough ingredients we could all get - even if it's not quite as
good as the real deal.... Medwyn, you can even participate from the UK -
your American compatriots need a taste of sausage rolls, trifle or
anything curried to kick this up to international heights!

	
Maggie 

	Margaret Humberston

	Head of Library & Archives

	Connecticut Valley Historical Museum

	Springfield, Massachusetts

	 

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A posting from the Archives & Archivists LISTSERV List sponsored by the Society of American Archivists, www.archivists.org.
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