Catholic Recipe: Scallops Dixie
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
