| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(10-oz) frozen patty shells |
| 2 |
tb |
Butter or margarine |
| 8 |
oz |
Mushrooms; sliced |
| 1 |
tb |
Snipped fresh parsley |
| 1 |
|
Green onion; with top, chopped |
| 2 |
tb |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 1/8 |
ts |
Ground nutmeg |
| 1 1/2 |
c |
Milk |
| 8 |
oz |
Sole or flounder fillets; cut into 1-inch pieces |
| 8 |
oz |
Fresh or frozen raw shrimp; peeled and deveined |
| 8 |
oz |
Scallops (cut in quarters; if large) |
| 1 |
c |
Sour cream (up to) |
| 2 |
tb |
Sherry |
INSTRUCTIONS
Prepare patty shells as directed on package. Heat butter in 3-quart
saucepan until melted. Cook and stir mushrooms, parsley and onion in butter
over low heat 5 minutes. Stir in flour, salt, white pepper and nutmeg. Cook
over low heat, stirring constantly, until mixture is bubbly; remove from
heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in sole, shrimp and scallops. Cover and cook 3-5 minutes or
until fish flakes easily with fork and shrimp are pink. Stir in sour cream
and sherry; heat through. Serve in patty shells. 6 servings.
BETTY CROCKER RECIPE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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