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Sunday June 20th, 2010

CRABMEAT CASSEROLE

CRABMEAT CASSEROLE

Makes 4 servings

  • 1/2 cup chopped green onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell peppers
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 tablespoons fresh lemon juice
  • Salt and cayenne to taste
  • 1/2 pound regular lump crabmeat, picked over for shells and cartilage
  • 1/2 pound claw meat
  • 1/4 cup dried fine bread crumbs
  • 1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees.

Sauté the green onions, celery, and bell peppers in the butter in a heavy saucepan over medium heat. Blend in the flour. Slowly add the milk, stirring constantly, until the mixture is thick and creamy.

Add the lemon juice and season with salt and cayenne. Gently stir in the crabmeat. Spoon the mixture into a lightly greased baking dish. Top with the bread crumbs and cheese.

Bake for 20 minutes or until bubbly and lightly brown on top.

Friday November 13th, 2009

Wild Rice Torres and Cauliflower Casserole

For side dishes, may I suggest this wild rice recipe that pairs nicely with wild game. WILD RICE TORRES Serves 6 to 8
  • 1 pound pork breakfast sausage, or fresh Italian sausage removed from the casings
  • 2 boxes wild rice mixture, cooked according to package directions
  • 1/4 cup chopped green onions
  • 1 cup raisins
  • 1 cup coarsely chopped pecans or walnuts
  • Salt and cayenne to taste
In a skillet, cook the sausage of your choice until all the pink disappears. Drain off the excess fat. Add the sausage to the pot of cooked wild rice along with the green onions, raisins, and nuts. Season with salt and cayenne. Mix well and serve warm. And this cauliflower dish is also a good side with roasted duck. CAULIFLOWER CASSEROLE
  • Makes 8 servings
  • 1 large head of cauliflower
  • ¼ cup chopped green bell pepper
  • 4 tablespoons butter
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • ½ teaspoon salt
  • 1 cup shredded Swiss cheese
  • 2 tablespoons chopped pimento
    • Break the cauliflower into flowerets. Cook in boiling, salted water just until slightly tender, about eight minutes. Drain and set aside. Cook the bell peppers in the butter until tender. Blend in the flour and gradually stir in the milk. Cook, stirring constantly, over medium heat until the mixture is thick and smooth. Add the salt, cheese and pimento. Place half of the cauliflower in a lightly buttered casserole. Cover with half of the sauce. Add the remaining cauliflower and top with the remaining sauce. Bake for 15 minutes at 325 degrees.


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