Liturgical Year : Recipes : Scallops Dixie

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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:

Food Categories

Often Made With

Corn Bread

Feasts

None

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

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