| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish, Main dish, Londontowne |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Scallops |
| 1 |
cn |
(10 oz) Cream mushroom soup |
| 1/2 |
ts |
Tarragon |
|
|
Grated cheese (topping) |
| 4 |
oz |
Canned mushrooms |
| 1/4 |
c |
Sherry |
|
|
Bread crumbs (topping) |
INSTRUCTIONS
Combine all ingredients except toppings, cutting large scallops in half,
and place on individual baking shells or a shallow rectangular casserole
dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake
at 350 degrees for 1 hour.
Mrs. Robert F. Lewis
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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