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Sheila’s Company Seafood Bake. Recipe

July 6th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. Part 1

  2. 1/4cupbutter
  3. 1cuplong grain rice
  4. 1/2cupgolden raisins
  5. 2cupschicken stock
  6. 1 1/2teaspoonssalt
  7. 1/4teaspoonpepper
  8. Part 2

  9. 6tablespoonsbutter
  10. 1 1/2cupssliced mushrooms
  11. 2teaspoonscurry powder
  12. 1/2teaspoonginger
  13. 2 (6 ounce)canscrabmeat, drained
  14. 1 (5 ounce)canlobsters, drained
  15. 1/2teaspoonsalt
  16. 1/4cupdry sherry
  17. Part 3

  18. 6tablespoonsbutter
  19. 1/4cupflour
  20. 1/2teaspoonsalt
  21. 1/8teaspoonpepper
  22. 1/4teaspoondry mustard
  23. 3cupslight cream
  24. 1cup gratedswiss cheese

DIRECTIONS

  1. Part 1:.
  2. Heat butter in large saucepan.
  3. Add rice and cook gently, stirring until rice is golden.
  4. Add raisins and chicken stock.
  5. Bring to a boil, then simmer, covered, until rice is tender and liquid is absorbed– app.
  6. 15 minute Add salt& pepper.
  7. Mix with fork and spread in bottom of prepared baking pan.
  8. Part 2:.
  9. Melt butter in large skillet.
  10. Add mushrooms, curry powder and ginger and cook gently, stirring for 3 minute Remove from heat.
  11. Add crab, lobster, salt and sherry and blend lightly.
  12. Spoon over rice.
  13. Part 3:.
  14. Melt butter in saucepan.
  15. Sprinkle in flour, salt, pepper and mustard and let bubble up.
  16. Remove from heat and add cream all at once, stirring to blend.
  17. Return to moderate heat– cook and stir until thickened and smooth.
  18. Pour over seafood.
  19. Sprinkle with cheese.
  20. Pan size: 2-3 quart or 10″x13″.
  21. Oven temp: 400 degrees.
  22. Cook time reflects oven time only.

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