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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:

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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