Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCasseroles - Seafoodartichoke Seafood Delight
Famous Authors (View All Authors)
Casseroles - Seafoodartichoke Seafood Delight Post by :badsadman Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3104

Click below to download : Casseroles - Seafoodartichoke Seafood Delight (Format : PDF)

Casseroles - Seafoodartichoke Seafood Delight

1 (14 oz.) can artichoke hearts (unmarinated), drained & quartered
1 lb. shrimp, cooked, peeled, & deveined
1/2 lb. lump crab meat
1/4 lb. mushrooms, sliced
1 lemon, squeezed
4 Tblsp. butter
8 oz. fresh linguine, cooked
Cream Sauce (recipe below)
3/4 cup Parmesan cheese

Drain artichoke hearts, quarter and place in buttered casserole dish.

Place cooked shrimp over artichokes, and squeeze lemon on top.

Spread lump crab meat over shrimp.

Saute mushrooms in butter and spoon over seafood mixture.

Cream Sauce:

4 Tblsp. butter
4 Tblsp. all-purpose flour
1-1/2 cups half-and-half
1 Tblsp. Worcestershire sauce
2 Tblsp. dry sherry
Salt and pepper to taste

Melt butter over low heat, add flour, blend 3 to 5 minutes.

Slowly stir in half-and-half. Blend until thick, then add Worcestershire sauce, sherry, and salt and pepper to taste.
Remove from heat, pour over casserole.

Sprinkle with Parmesan cheese and bake in a 375 degree F. oven for 25 to 30 minutes.
If you like this book please share to your friends :
NEXT BOOKS

Casseroles - Seafoodtuna Noodle Pie Casseroles - Seafoodtuna Noodle Pie

Casseroles - Seafoodtuna Noodle Pie
4 cups (8 ounces) egg noodles cooked and drained 1/4 cup (1 ounce) grated Parmesan cheese 2 eggs slightly beaten 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup (4 ounces) shredded sharp cheddar cheese Sauce:1/4 cup chopped onion 1/4 cup margarine 1/4 cup flour 2 cups milk 1 (10 oz) package frozen peas and carrots cooked and drained 1 (6 1/2 oz) can tuna drained, flaked 1/2 cup grated Parmesan cheese Preheat oven to 350° F.Combine noodles, Parmesan cheese, eggs and seasonings; mix well in greased 9-inch pie plate, layer half of noodle mixture and cheddar cheese; repeat layers. Bake at
PREVIOUS BOOKS

Casseroles - Seafood -  Tuna Noodle Combo Casseroles - Seafood - Tuna Noodle Combo

Casseroles - Seafood -  Tuna Noodle Combo
Prep. Time : 0:40 1 (10 3/4 oz) can cream of celery soup, condensed 3/4 cup milk – low-fat okay 7 oz. canned tuna - drained 2 Tbls. chopped parsley 2 Tbls. pimientos - chopped 1/4 tsp. black pepper 2 cups elbow macaroni - prepared as directed 2 Tbls. dry bread crumbs Combine all ingredients, except bread crumbs, in 1 1/2 quart casserole dish. Bake, uncovered, in 400 degree oven for 25 minutes. Sprinkle bread crumbs on top. Bake for additional 5 minutes.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT