| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 2 |
T |
Butter |
| 1 |
lb |
Shrimp, medium cleaned |
| 1 |
lb |
Scallops |
| 1/2 |
c |
Wine, white |
| 1/2 |
lb |
Mushrooms, sliced |
| 1 |
|
Cream of celery soup |
| 1 |
c |
Sour cream |
| 8 |
oz |
Cheddar cheese, grated |
|
|
Salt and pepper to taste |
|
|
Follow package directions |
INSTRUCTIONS
Date: Wed, 1 May 1996 17:08:00 -0500 From: pickell@cyberspc.mb.ca
(S.Pickell) In skillet place butter and saute' shrimp and scallops
until shrimp turn pink and begin to curl. Add wine, reduce heat to
medium and cook for two minutes. Remove shrimp and scallops and set
aside. Reduce heat to low; combine remaining ingredients, except rice,
and add to skillet. Stir until well blended. Add shrimp and scallops
and heat through. Serve over prepared wild rice. Source: Virginia's
Historic Resturants - Dawn O'Brien - John F. Blair, Publisher,
Winston-Salem, NC 1984 - ISBN: 0-89587-037-1 Posted: 06/95 - Grant
Ames MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #122 From the MealMaster recipe list. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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