| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
lb |
Shrimp; medium, cleaned |
| 1 |
lb |
Scallops |
| 1/2 |
c |
Wine; white |
| 1/2 |
lb |
Mushrooms; sliced |
| 1 |
cn |
Cream of celery soup |
| 1 |
c |
Sour cream |
| 8 |
oz |
Cheddar cheese; grated |
|
|
Salt and pepper to taste |
|
|
Follow package directions |
INSTRUCTIONS
WILD RICE
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,
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