| rdfs:comment | - Seafood Medley From Linda Larsen, Your Guide to Busy Cooks. This recipe is an old favorite of my mother's. I remember her being asked for the recipe every time she served it. INGREDIENTS: 2 (6 oz.) cans medium shrimp, drained 3-4 hard cooked eggs, sliced 4 oz. can sliced mushrooms, drained 6 oz. can crabmeat, drained and picked over 2 cups grated Havarti cheese 1/4 cup butter 3 Tbsp. flour 2 cups whole milk salt and white pepper to taste 1 cup bread crumbs 2 Tsp. melted butter PREPARATION: Layer shrimp, eggs, mushrooms, crabmeat, and cheese in 1 quart casserole dish in order given. Serves 8
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| abstract | - Seafood Medley From Linda Larsen, Your Guide to Busy Cooks. This recipe is an old favorite of my mother's. I remember her being asked for the recipe every time she served it. INGREDIENTS: 2 (6 oz.) cans medium shrimp, drained 3-4 hard cooked eggs, sliced 4 oz. can sliced mushrooms, drained 6 oz. can crabmeat, drained and picked over 2 cups grated Havarti cheese 1/4 cup butter 3 Tbsp. flour 2 cups whole milk salt and white pepper to taste 1 cup bread crumbs 2 Tsp. melted butter PREPARATION: Layer shrimp, eggs, mushrooms, crabmeat, and cheese in 1 quart casserole dish in order given. Make a cream sauce as follows: In heavy saucepan, melt 1/4 cup butter. Add flour and cook and stir constantly with a wire whisk until mixture bubbles. Cook for 1 minute. Add milk and stir constantly until mixture thickens and bubbles. Season to taste with salt and white pepper. Pour cream sauce over casserole. Mix bread crumbs and 2 Tbsp. melted butter and sprinkle over casserole. Bake at 325 degrees for 35-45 minutes, until bubbly and golden. Serves 8
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