| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Main dish, Fish, Appetizers, Microwave |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1 |
c |
Soft bread crumbs |
| 1 |
tb |
Butter or margarine |
| 1/2 |
|
Clove garlic, peeled and crushed |
| 2 |
tb |
Finely chopped onion |
| 2/3 |
c |
Condensd Cheddar cheese soup |
| 4 |
oz |
Sliced mushrooms, drained |
| 1/4 |
c |
Milk |
| 2 |
tb |
Dry sherry |
| 1 |
tb |
Chopped parsley |
| 1/2 |
c |
Cooked peas, drained |
| 1 1/2 |
c |
Cooked lobster, canned, |
|
|
Fresh or frozen, cubed |
INSTRUCTIONS
1. In a small, heat-resistant, non-metallic bowl melt the 2 tablespoons
butter in Microwave Oven for 15 seconds. 2. Place soft bread crumbs in
melted butter and coat with butter. Set aside. 3. In a deep, 2 1/2-quart,
heat-resistant, non-metallic casserole place the 1 tablespoon butter. Heat
15 seconds in Microwave Oven. 4. Add onion and garlic to melted butter and
heat, uncovered, in Microwave Oven 2 minutes or until onion is tender. 5.
Stir soup and mushrooms into onions and garlic. 6. Gradually blend in milk,
sherry and parsley. 7. Add peas to soup mixture. 8. Add lobster and bread
crumb mixture to soup mixture. Stir to combine all ingredients. 9. Heat,
uncovered, in Micro-rvave Oven 5 minutes or until sauce bubbles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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