Today on the Glen And Friends Old Cookbook Show we take a look at a 100 year old Depression Era recipe from a country Church Community Cookbook.

we love steaming crab legs for the most mouthwatering and tender meat. How easy is that? As easy as pulling out a pot and a steamer basket. Unless you've caught the crab yourself, you're eating ...

Once the crab is not alive, the meat starts to deteriorate. You can make an easy clam stock by steaming fresh, shell-on clams until they open, then using the liquid that collects in the bowl.