Seafood Casserole
INGREDIENTS:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 cup shredded sharp Cheddar cheese
1/2 cup sour cream
1 1/4 to 1 1/2 pounds fish fillets (3 to 4 fillets), cut into large chunks (roughy, haddock, etc.)
1 cup crabmeat or medium cleaned and peeled shrimp
1 cup scallops, bay or cut up sea scallops
hot cooked rice for 4 to 6 people
1/4 cup toasted pecan pieces*
Melt butter in saucepan over medium-low heat; blend in flour, then gradually stir in milk. Cook, stirring constantly, until thickened. Add salt and shredded cheese; stir until cheese melts. Set aside.
When cooled, add sour cream. Place fish pieces on bottom of buttered 1 1/2 to 2-quart baking dish. Add crabmeat and scallops to the cream sauce; pour over fish. Can be refrigerated at this point until ready to bake. Bake at 325° for about 20 to 30 minutes, until fish is cooked through. Serve over cooked rice or noodles. Sprinkle with toasted pecan pieces.
Serves 4.
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Chocolate Pecan Toffee Squares
INGREDIENTS:
1 cup butter, softened
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup semisweet chocolate chips
3/4 cup finely chopped pecans
In a mixing bowl with electric mixer, beat butter and sugars until light. Blend in egg, vanilla, and flour until well mixed. Spread dough into a buttered 13x9-inch baking pan. Bake at 350° for 25 minutes.
Evenly sprinkle with chocolate chips and return to oven for 2 to 3 minutes. Spread the melted chocolate over the top then sprinkle with the chopped pecans. Cut into squares while still warm and cool completely in the pan.
Makes about 2 1/2 to 3 dozen squares.
INGREDIENTS:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 cup shredded sharp Cheddar cheese
1/2 cup sour cream
1 1/4 to 1 1/2 pounds fish fillets (3 to 4 fillets), cut into large chunks (roughy, haddock, etc.)
1 cup crabmeat or medium cleaned and peeled shrimp
1 cup scallops, bay or cut up sea scallops
hot cooked rice for 4 to 6 people
1/4 cup toasted pecan pieces*
Melt butter in saucepan over medium-low heat; blend in flour, then gradually stir in milk. Cook, stirring constantly, until thickened. Add salt and shredded cheese; stir until cheese melts. Set aside.
When cooled, add sour cream. Place fish pieces on bottom of buttered 1 1/2 to 2-quart baking dish. Add crabmeat and scallops to the cream sauce; pour over fish. Can be refrigerated at this point until ready to bake. Bake at 325° for about 20 to 30 minutes, until fish is cooked through. Serve over cooked rice or noodles. Sprinkle with toasted pecan pieces.
Serves 4.
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Chocolate Pecan Toffee Squares
INGREDIENTS:
1 cup butter, softened
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup semisweet chocolate chips
3/4 cup finely chopped pecans
In a mixing bowl with electric mixer, beat butter and sugars until light. Blend in egg, vanilla, and flour until well mixed. Spread dough into a buttered 13x9-inch baking pan. Bake at 350° for 25 minutes.
Evenly sprinkle with chocolate chips and return to oven for 2 to 3 minutes. Spread the melted chocolate over the top then sprinkle with the chopped pecans. Cut into squares while still warm and cool completely in the pan.
Makes about 2 1/2 to 3 dozen squares.
