CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Dairy, Eggs |
|
Fish |
1 |
Servings |
INGREDIENTS
2 |
tb |
Butter |
2 |
tb |
Flour |
1/2 |
ts |
Dry mustard salt, pepper to taste |
1 |
c |
Sharp Cheddar cheese, finely grated |
1/2 |
c |
Green bell pepper, finely chopped |
1 |
|
Egg, beaten |
3/4 |
c |
Half&half |
1 |
cn |
Tomato soup |
1 |
pn |
Baking soda |
1 |
c |
Shrimp |
INSTRUCTIONS
In top of double boiler, melt butter and then add flour. Mix until well
combined. Add mustard, salt, pepper, cheese, green pepper, egg, and
half&half. Stir and cook until smooth and thick, over boiling water.
In a separate saucepan, combine undiluted tomato soup and baking soda. Cook
over low heat until bubbly. Add to mixture in double boiler. Finally stir
in seafood mixture. Serve hot over toast points, rusk, or rice.
Shrimp, crab, lobster, white fish or whatever can be used as the seafood
component. From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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