Catherine Morris of Dundalk recently requested a seafoo casserole recipe using shrimp, scallops and crabmeat. Patricia Cronin Ganc of Wilmington, Del. sent us this recipe. "I catered a small dinner party for a neighbor and used this recipe as the entree. Delicious!," she writes.
Casserole St. Jacques
1 pound scallops
1 cup dry white wine
1 small sliced onion
1 tablespoon chopped parsley
2 teaspoons lemon juice
4 tablespoons butter
6 tablespoons flour
1 cup light cream
2 ounces shredded Gruyere cheese (Swiss can be substituted)
1/2 pound shrimp, cooked and shelled
1 pound crabmeat, carefully picked over
3 ounces sliced mushrooms, drained
1 1/2 cups soft breadcrumbs
Salt and pepper to taste
Combine scallops, wine, onion, parsley, lemon juice and salt to taste. Bring to boil; simmer five minutes. Drain, reserving one cup liquid. In saucepan, melt butter and stir in flour. Add light cream and reserved scallop liquid all at once. Stir and cook over medium heat until mixture thickens and bubbles. Remove from heat. Stir in cheese and pepper until cheese melts. Add scallop mixture, crab, shrimp and mushrooms. Spoon into six zTC individual-sized or one two-quart casserole. Top with breadcrumbs. Bake at 350 degrees for 45 minutes. Serves six.
* Kevin McMaster of Glen Burnie wants a recipe for a Peach-Melba cake.
* Ethel W. Watchorn of Sykesville wants a recipe for a Portuguese-type Caldo Verde Soup made with kale, potato soup base and three or four pieces of hot dog-type sausage.
* Dorothy M. Richmond, of Baltimore, wants a recipe for Nesselrode Chiffon Cake. She says this recipe first appeared when vegetable oil was becoming popular.
* Margaret A. Karner has a special request for our Russian and Czechoslovakian readers. She is trying to find a recipe for a dark brown, mushroom soup traditionally served on Christmas Eve in Russian and Czech homes.