Name: Seafood Casserole Supreme
Ingredients: 1 Stick butter or margarine; 2 c Half & half; 1/4 ts White pepper; 2 Chicken bouillon cubes, crushed; 5 oz Sea Scallops; 5 oz Peeled and deveined shrimp; 5 oz Flounder fillets; 3 tb Grated Parmesan cheese; 1 1/2 c Flour; 1/4 c White wine; 2 ds Worcestershire sauce; 5 oz Lump crab meat; Water

I must feel the truth that once I was as close to hell as I am to the chair I am sitting on – even closer. Its darkness, like vapor, had entered my soul and was luring me down. Its views were my views. I was a son of hell (Matt. 23:15), a child of the Devil (John 8:44) and of wrath (Eph. 2:3). I belonged to the viper’s brood (Matt. 3:7), without hope and without God (Eph. 2:12). I must believe that just as a rock climber, having slipped, hangs over the deadly cliff by his fingertips, so I once hung over hell and was a heartbeat away from eternal torment. I say it slowly, eternal torment!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy		Casserole, Shrimpcas, Fishcas, Scallopcas, Crabcas	1	Servings

INGREDIENTS

1		Stick butter or margarine
2	c	Half & half
1/4	ts	White pepper
2		Chicken bouillon cubes, crushed
5	oz	Sea Scallops
5	oz	Peeled and deveined shrimp
5	oz	Flounder fillets
3	tb	Grated Parmesan cheese
1 1/2	c	Flour
1/4	c	White wine
2	ds	Worcestershire sauce
5	oz	Lump crab meat
		Water

INSTRUCTIONS

To make roux, melt the butter and stir in flour and cook just until well
blended.  In a saucepan add the half & half, wine, pepper, worcestershire
sauce and chicken bouillon cubes.  Stir to mix and over medium heat, bring
to a boil.  Stir in slowly the roux and continue stirring over low heat
until well blended and sauce thickens. Remove from heat and set aside. Cut
flounder into 2 inch cubes. Blanch shrimp and flounder cubes about 2
minutes.  Drain; place all seafood in buttered casserole dish, cover with
the sauce and sprinkle with parmesan cheese. Bake uncovered in a 500F oven
for 10 minutes or until Parmesan cheese is melted and casserole mixture
appears bubbly.
Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998

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