| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Swiss | Fish | 8 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | lb | Tiny shell noodles |
| 1 | Shallot, minced | |
| 4 | Green onions, chopped, including green tops | |
| 2 | tb | Butter |
| 1 | c | Chicken stock |
| 1/2 | c | Dry white wine |
| 1/4 | c | Marsala or Madeira |
| 3/4 | c | Cream |
| 1/2 | c | Grated Gruyere or other Swiss cheese |
| 1/2 | lb | Crab meat |
| 2 | Jars marinated artichoke hearts, cut in half | |
| 1/2 | c | Chopped flat-leaf parsley |
| Salt and pepper to taste | ||
| 1/4 | c | Grated Parmesan |
| 2 | tb | Bread crumbs |
INSTRUCTIONS
Cook shell noodles in large pot of boiling water until tender. Drain. Melt butter and saute shallot and green onions until soft. Add chicken stock and white wine. Reduce by halt Stir in Madeira and bring to a boil, Stir in cream and cook until just thickened. Add cheese to sauce. Combine sauce with pasta and stir in crab and artichoke hearts. Add parsley and salt and pepper to taste. Butter a ceramic casserole and put pasta mixture into it. Preheat oven to 350 degrees F. Top casserole with grated Parmesan and bread crumbs and bake 30 to 40 minutes, until heated through and bubbling. PER SERVING: 425 calories, 18 g protein, 49 g carbohydrate, 17 g fat (9 g saturated), 66 mg cholesterol, 363 mg sodium, 0 g fiber. Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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