6C • MAR. 29, 2024
GOOD FOOD
bransonglobe.com
Crab Cake Stuffed Shrimp BY CHEF JEFF WOODWARD, The Rogue Chef Servings: 4 Time: 35 minutes INGREDIENTS: • 12 each 8/13 Shrimp • ½ tsp each Salt and Pepper • 1 T Olive Oil • 2 T Tuscan Herb Olive Oil • 4 T Butter • 2 T Garlic, minced • 1 T Old Bay seasoning • ½ tsp Shallots, minced • 2 C Breadcrumbs, seasoned • 1 lb Jumbo Crab Meat • 1 Egg
INSTRUCTIONS: 1. Peel and devein shrimp, leaving the tail on. 2. Butterfly the shrimp by cutting on the deveining line. 3. Drizzle 1 T olive oil and add salt and pepper. Set aside. 4. Melt butter with herb olive oil, garlic, old bay, and minced shallots in a saute pan. 5. Add breadcrumbs once shallots and garlic are softened. Remove from heat. Let cool. 6. Add crab meat and egg to the cooled mixture. 7. Blend together until
completely combined. 8. Place a 2 T ball of filling to the belly of the shrimp and curve the tail inward over the stuffing. Place in a cast iron skillet. 9. Bake in a 350º oven for approximately 10-15 minutes. 10. Serve with butter. GO ROGUE by wrapping the stuffed shrimp with bacon. Want Chef Jeff to make this delicious appetizer or any other meal for you? Contact him at www. TheRogueChefBranson. com.
Doug Gabriel’s Peppy Chicken BY DOUG GABRIEL - Doug Gabriel Show INGREDIENTS • 4 chicken breasts (cooked) • 8 ounces sour cream
Find farm-fresh food and more • 1 can cream of chicken INSTRUCTIONS at the new Blue Eye Market soup 1. Debone chicken and • 1 tube Ritz crackers • 1 bag shredded Velveeta cheese
place in bottom of 9x13 pan. 2. Mix soup and sour cream; spread on top of chicken. 3. Crush crackers and sprinkle on top of soup mixture. 4. Place Velveeta on top, over all. 5. Bake at 350 degrees for 35 minutes.
The Scheffers welcome you to the new Blue Eye Market beginning April 3. (Photo submitted) BY CYNTHIA J. THOMAS, Staff Writer Starting in April, area residents and visitors to southern Stone County have a new option for farm fresh food, local crafts and hand-
BURGERS & PIZZA 11863 HWY. 86, BLUE EYE WED. - SAT. 11 AM - 8 PM (417) 779-8000
Pizza Cook Wanted
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104 N. Commercial St., Branson 417-544-1367
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MON. - SAT. 10 - 6
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(417) 335-FLEA
SPRING SALE!
made goods. Blue Eye Market opens Wednesday, April 3, and will continue through December. Farmers Market hours are 10 a.m. to 6 p.m., Wednesday through Sunday. Blue Eye Market is located at 75 Doc Miller Rd., just off St. Hwy. 13; the building formerly housed Raymond’s and later Spicy Tomatoes restaurants. Shoppers will find farm-fresh organic vegetables, eggs, homemade sweet breads, cookies, pickles, salsa, sodas and slushies, as the indoor market will now serve as the location for the Farmer’s Market formerly located at St. Hwy. 86 and Rt. JJ. Blue Eye Market will also include an indoor/outdoor “Saturday Market,” 8 a.m. to 1 p.m. on Saturdays from April through October. A limited number of indoor spaces are still available at $20 per week for 5 ft. x 5ft. spaces; outdoor spaces are $10 per week for a 12 ft. x 12 ft. space, with discounts available for annual rentals. Additional vendors are welcomed; crafters/artisans, local meats, candles/soaps, coffees/teas/spices, collectibles, herbals and musicians are just a few of the ideas they are looking for, or call to chat with owners Blue Tapp and Craig Scheffer about YOUR unique idea! The Market will also house Jenny Lee’s Breakfast, Coffee & BBQ, opening at 6:30 a.m. on Monday, April 1. The take-out kitchen will be a great spot for commuters to grab a quick breakfast, or how about picking up a picnic meal for a day at the lake? The Scheffers moved from the St. Louis area to a small acreage adjacent to the Market location where
they hoped to pursue their dream of homesteading. The location allows Blue to continue working from home at her website and graphic design business, while Craig, who retired from Boeing in 2021, pursues hobbies of history and hunting. They raise chickens, ducks, rabbits, quail, goats and sheep and grow vegetables, herbs, flowers and fruit. Starting with a few chickens that came with the property, they entered wholeheartedly into learning, and now have over 200 animals. Fresh eggs and seasonal produce are available for sale, with plans to incorporate more products in the future. Follow their progress, including what’s currently and seasonally available, at Hermit’s Way on Facebook or www.HermitsWay.com. Learn more about becoming a vendor at www.BlueEyeMarket.com or 314-839-0634. The Scheffers want Blue Eye Market to extend beyond just products for sale, although they hope the convenient and healthy options will serve and bless the surrounding community. They also want to offer a place for fellowship and wholesome entertainment, starting with live music at Saturday market and eventually a shelter and stage to host special music events, movie nights and worship gatherings. These plans align with their goal for Hermit’s Way, which is not to eschew connection but to emphasize simplicity and sustainability, harmony with nature, and enjoying God’s creation. Blue and Craig look forward to meeting more neighbors and making new friends through the Blue Eye Market.