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1.
Pasta, Seafood and Eggs:
Scallops Baked with Mushrooms
from To Market, To Market...
A Collection of Kentucky Recipes
___________________________________
INGREDIENTS:
1 pound scallops
3 ounces butter
1/2 pound fresh mushrooms, sliced
3 stalks celery, diced
1/2 small onion, finely chopped
1/2 green pepper, minced
1/8 teaspoon basil
2 cups white sauce
1/2 cup cracker crumbs
4 Tablespoons grated Cheddar cheese
Parsley sprigs
TO PREPARE:
1. Wipe scallops with a damp cloth and
set aside.
2. Melt 2 ounces butter in a heavy
saucepan. Add next
five ingredients.
Simmer gently 10 minutes until
celery and mushrooms are
tender, but not soft.
3. Prepare white sauce.
4. Add scallops to mushroom mixture;
mix well. Heat 5
minutes and then add the
white sauce.
5. Pour mixture into 1-1/2-quart
buttered casserole.
Cover with cracker
crumbs, then grated cheese; dot
with remaining 1 ounce of
butter.
6. Bake at 350 degrees for 25 minutes
or until golden.
Garnish with parsley.
INGREDIENTS for White Sauce:
2 ounces butter
2 Tablespoons flour
1/4 teaspoon salt
1 cup milk
1/8 teaspoon pepper
TO PREPARE White Sauce:
1. Melt butter; gradually add flour,
stirring constantly.
2. Add salt and pepper and slowly pour
in milk.
3. Stir sauce continually until it is
very smooth and
thick.
SERVINGS: 4
___________________________________
Copyright 1984 The Junior League of
Owensboro, Kentucky,
Inc. All rights reserved.
To purchase copies of To Market, To Market,
call the Junior
League of Owensboro, Kentucky at (270)
683-1430 or order by
mail at P.O. Box 723, Owensboro, KY
42302-0723. The cost
is $18.00 plus $2.00 shipping/handling
(Kentucky residents
should add 6% sales tax).
The Junior League of Owensboro, Inc. is an
organization of
women committed to promoting voluntarism and
to improving
the community through the effective action
and leadership
of trained volunteers. Its purpose is
exclusively
educational and charitable. The Junior
League of Owensboro
reaches out to women of all races,
religions, and national
origins who demonstrate an interest in and a
commitment to
voluntarism.
Money raised by the sale of To Market, To
Market furthers
our purpose, to improve the lives of
children and families,
and projects of the Junior League of
Owensboro, Kentucky,
Inc.
Source: DailyInBox
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2.
Pasta, Seafood, Eggs and Grains:
Seafood Crepes
from Atlanta Cooknotes
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INGREDIENTS:
BASIC CREPES (24):
8 extra large or 10 large eggs
1-1/2 cups milk
1-1/2 cups water
1/2 teaspoon salt
6 Tablespoons vegetable oil
2 cups plus 4 Tablespoons all-purpose flour
6 Tablespoons butter or vegetable oil,
divided
TO PREPARE CREPES:
Crack eggs into a food processor, blender or
electric
mixer. Beat well and add milk, water,
salt, 6 Tablespoons
oil, and flour; blend well. Cover and
chill batter for two
hours. Rub the inside of a six-inch
skillet or crepe pan
with 1/2 teaspoon butter. Warm pan
over low heat for one
minute. Remove from heat and wipe pan
with paper towels.
Repeat the process with an additional 1/2
teaspoon butter.
The pan will now be seasoned and the crepes
should not
stick. Stir the chilled batter until
smooth. Add 1/4
teaspoon butter to pan over medium heat,
tilting back and
forth to coat bottom and sides evenly.
Pan is hot enough
when drops of water splashed into it sizzle.
Pour 2 to 3
Tablespoons batter into pan; quickly rotate
pan so that
batter spreads over entire surface.
Experience and the pan
size will determine the exact amount of
batter needed for
each crepe. As soon as bubbles cover
the surface, loosen
one edge of the crepe with a spatula.
If the underside is
lightly browned, immediately flip the crepe
and lightly
brown the other side. Slide crepe from
pan onto a plate.
Crepe should be very thin but intact.
Prepare subsequent
crepes in same manner, using 1/8 teaspoon
butter until
crepes no longer stick to pan. Crepes
can be stacked and
kept warm on middle rack of oven until ready
to fill. They
may also be covered, refrigerated, and
reheated. To
freeze, stack crepes with sheets of waxed
paper between
each, and wrap with freezer foil.
INGREDIENTS:
SEAFOOD FILLING:
1/2 cup butter
1/2 cup chopped green onions
1/2 cup mushrooms, sliced
1 (3-ounce) package slivered almonds
1 pound lump crab meat
1-1/2 pounds shrimp, cooked and chopped
1/2 cup cream sherry
salt and white pepper, to taste
garlic salt, to taste
chopped parsley, to taste
SWISS CHEESE SAUCE:
1/4 cup cornstarch
2 cups half and half cream, divided
1 cup cream sherry
2 cups heavy cream
3 cups grated Swiss cheese, divided
2 Tablespoons butter
TO PREPARE:
Prepare crepes and set aside. To make
seafood filling,
briefly saute onions, mushrooms, almonds,
and crab meat in
butter. Add remaining ingredients and
heat thoroughly for
two minutes. Set aside while preparing
sauce. Combine
cornstarch and 1/4 cup half and half cream,
blending well.
Boil sherry until reduced by half. Add
cornstarch mixture,
remaining half and half cream, and heavy
cream; cook,
stirring constantly, until thickened.
Add 2 cups cheese
and stir until melted. Mix half of
sauce with filling.
Spoon 2 Tablespoons mixture on each crepe
and roll up.
Place seam side down in buttered baking
dish. Cover with
remaining sauce, sprinkle with remaining
cheese, and dot
with butter. Bake in preheated 400
degree oven for 20
minutes.
SERVINGS: 12
___________________________________
Copyright 1982 The Junior League of Atlanta,
Inc. All
rights reserved.
Visit The Junior League of Atlanta web site
(http://www.jlatlanta.org/cookbook.htm) to
purchase copies
of Atlanta Cooknotes and other fine
cookbooks, or call
(404) 233-4767.
The Junior League of Atlanta, Inc. is an
organization of
women committed to promoting voluntarism,
developing the
potential of women and to improving the
community through
the effective action and leadership of
trained volunteers.
Its purpose is exclusively educational and
charitable. All
proceeds from League fundraising efforts,
including from
the sale of Atlanta Cooknotes, are returned
to the
community.
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3. SKILLET COBBLER
2 cans pie filling
1 white or yellow cake mix
3 tablespoons butter
1 cup 7-Up
Pour the pie filling into a cast iron
skillet. Sprinkle the cake
mix over the pie filling. Slice butter over
the top, the pour the
7-Up over everything. Bake at 350 degrees
for about 35 to 45
minutes. Serve with ice cream or whipped
topping.
Source: Jared
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4. Strawberries with Rum Cream
Try this different dessert to finish
your next cookout.
Serves 3-4
1 pound Strawberries, tops removed and halved
1 cup Sour cream
2 tablespoons Brown sugar
2 teaspoons Dark rum
-Whisk together the sour cream, sugar and rum.
Mix in the
strawberries. Cover and refrigerate until
needed.
- Nick Sundberg
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5. Sugar-Free Cheesecake
Ingredients:
non-stick cooking spray
1/4 cup graham cracker crumbs
1 pkg (8oz.) light cream cheese
1 pkg (15oz.) reduced-fat cottage cheese
3/4 cup unsweetened applesauce
2 eggs
1 1/2 tsp vanilla extract
1/2 tsp grated lemon peel
1/4 tsp salt
1 pt strawberries
Directions:
Cover outside of 8x3" springform pan
with foil (to prevent mixture from leaking
during baking). Spray pan with nonstick
cooking spray, then evenly sprinkle
graham-cracker crumbs in bottom; set aside.
Preheat oven to 350F. In food processor with
knife blade attached, blend light cream
cheese and next 7 ingredients until smooth.
Carefully pour cheese mixture over crumbs in
pan. Bake 45 minutes. With oven door closed,
turn off oven; let cheesecake remain in oven
30 minutes. remove; cool in pan on wire rack
30 minutes. Cover and refrigerate cheesecake
at least 4 hours or until well chilled. To
serve, carefully remove cheesecake from pan.
Slice strawberries; arrange on top of
cheesecake.
Yield: 12 Servings
Source: Laws of Humor's Recipes
