Pentecost (today) is the last day of our Spring Campaign. Please be generous.
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
Matching Campaign
Subscribe for free
Click here to advertise on CatholicCulture.org
Shop Amazon

Recent Catholic Commentary

Urgent! We need extra financial support between now and May 24th. May 22
What's wrong with these pictures? May 22
What can we learn from the dignity of military services? May 22
Was Lewis “basically Catholic”? May 21
Reading The Diary of a Country Priest: Scandal May 20

Top Catholic News

Most Important Stories of the Last 30 Days