Click here to advertise on CatholicCulture.org

Catholic Recipe: Scallops Dixie

    INGREDIENTS

  • 1/3 cup butter or margarine
  • 1/3 cup flour
  • 1 teaspoon instant minced onion
  • 1/2 teaspoon salt
  • few grains pepper
  • 1 can (3 ounces) sliced broiled mushrooms
  • 1 can (12 ounces) still beer
  • 1 can (8 ounces) tomato sauce
  • evaporated milk
  • 1 pound cooked shrimp
  • 1 pound cooked sea scallops
  • 1 package (10 ounces) frozen mixed vegetables, cooked
  • corn bread
  • Details

  • Serves: 6
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

The "Dixie" touch in this recipe is serving the scallop mixture over cornbread. The cornbread recipes are just suggestions -- use your favorite version.

DIRECTIONS

Melt butter or margarine; blend in flour, onion, salt, and pepper. Combine liquid from drained mushrooms, beer, tomato sauce, and enough evaporated milk to make 3 cups; add to flour mixture. Stir over low heat until smooth and thickened. Add shrimp, scallops, mushrooms, and vegetables. Serve on squares of hot corn bread (see recipe). Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

On annulments, the process is not the problem 0 hours ago
Eucharistic Adoration, a Sure Sign of Catholic Renewal 16 hours ago
The Mystery of Music, Part II 21 hours ago
Our Spiritual Destiny and the Horror of War September 19
The Islamic roots of terrorism must be addressed September 19

Top Catholic News

Most Important Stories of the Last 30 Days
Cardinals criticize Kasper proposal, escalating debate on remarriage/Communion CWN - September 18