I mentioned yesterday that Liz left a couple of recipes in my comments section, and asked me to forward them to Skippy of I Make Soap. She actually left the recipes on my post of several days ago, so for the benefit of anyone who is always looking for a good recipe, I am reprinting them here:
Pissy Ants / Weeds / Baby Mesquites
8 hours ago
1 lb. shrimp, cooked, shelled & deveined
1 lb. scallops, drained well
1 lb. crab or lobster (drained)
1/2 lb. thin spaghetti, cooked
1 1/2 pts. half & half
1/2 lb. grated sharp cheese
Combine shrimp, scallops and crab. In a buttered 13x9-inch casserole, layer 1/2 the seafood, 1/2 the spaghetti, 1/2 the cheese. Repeat. Pour cream over top. Sprinkle with paprika.
Note: If using canned crab or lobster, be sure to drain away the liquids in the can.
Bake at 350°F for 45 minutes.
(To do ahead, bake 30 minutes, cool, then freeze. To serve, thaw and bake 30 minutes at 350°F.)
MIXED SEAFOOD CASSEROLE
Printed from COOKS.COM
2 c. cooked rice
1/2 c. finely chopped green pepper
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1 (4 oz.) can water chestnuts, drained and sliced
1/2 lb. frozen, shelled shrimp, cooked
1 (7 oz.) can Alaska King Crab, drained
1/2 lb. bay scallops
1/4 c. sliced unblanched almonds
1 c. shredded Cheddar cheese
1 c. mayonnaise
1 c. tomato juice
1/4 tsp. salt
1/8 tsp. pepper
Combine rice, green pepper, celery, onion and chestnuts. Place in buttered 2 quart pan.
Combine mayonnaise, tomato juice, salt and pepper. Pour half over rice mixture. Arrange shrimp, large pieces of crab and scallops around edge of casserole, leaving free. Pour remainder of juice mixture over seafood. Combine nuts and cheese and arrange in center. Sprinkle lightly with paprika. Cover. Bake at 350 degrees for 25-30 minutes.
Thanks :) Liz