Name: The Ivy Inn's Scallop and Shrimp Casserole
Ingredients: 2 tb Butter; 1 lb Shrimp, med, cleaned; 1 lb Scallops; 1/2 c Wine, white; 1/2 lb Mushrooms, sliced; 1 cn Cream of Celery soup; 1 c Sour cream; 8 oz Cheddar cheese, grated; Salt and pepper to taste

Christians claim to have the truth, and to follow Him who is the Truth (John 14:6). In our conversations, therefore, truth must be our watchword. How many of us stoop to telling stories with a reprehensible slant, either to make our point more emphatically or to present ourselves in a mere glamorous light than the raw facts will allow? How many of us say we will do things and instead renege on these responsibilities because it is personally inconvenient to go through with them? You who with me are teachers and preachers – how often do we fudge the evidence to make a point, or dogmatize in areas where we know nothing, in the hope that dogma will mask our ignorance? I am not speaking of the honest mistake, but of deceit.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Main dish, Casseroles, Fish	8	Servings

INGREDIENTS

2	tb	Butter
1	lb	Shrimp, med, cleaned
1	lb	Scallops
1/2	c	Wine, white
1/2	lb	Mushrooms, sliced
1	cn	Cream of Celery soup
1	c	Sour cream
8	oz	Cheddar cheese, grated
		Salt and pepper to taste

INSTRUCTIONS

WILD RICE
follow package directions
In skillet place butter and saute' shrimp and scallops until shrimp turn
pink and begin to curl.  Add wine, reduce heat to medium and cook for two
minutes. Remove shrimp and scallops and set aside. Reduce heat to low;
combine remaining ingredients, except rice, and add to skillet. Stir until
well blended.  Add shrimp and scallops and heat through. Serve over
prepared wild rice.
Source: Virginia's Historic Resturants - Dawn O'Brien ~ John F. Blair,
Publisher, Winston-Salem, NC 1984 - ISBN: 0-89587-037-1
Posted: 06/95 - Grant Ames
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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