R C O C T O N R U O H O P S A R E L C U S T E O N N G H D E K N K A E L T T L A L T A V Y D E O M M O V A O E E O E S M I V E L C Y L I O T F O V O W O I O L I E T D S H L C M S R O U L Y S N R D L O E K C O S S I H M S Y A M D O C N H F L A S N L M H E R C K L V I E Y L H L R E E M M C R O C S C R O S S W I S E N T O E O N E N O D O C R U M B L E N U F R A M A O S O T N O O O R I L O A D O R C Y S L H L O S C R E E U E S S O S N G R A T E D T T H I L O H H S A E C O E D L T L I N A I T R W C M E L T L N O F L A H I I N C S E I N A Y G D C L O O L T F O S T K A C W I E L E C R O E O E C S A O L E R I I T L A Y L H G U O R O H T R Y N L E L SEAFOOD BISQUE (Word Search Version) Printed from COOKS.COM 1 lb. bacon 1/2 lb. shrimp, deveined and cut in half crosswise 1/2 lb. scallops, coarsely chopped 1 clove garlic, crushed 1-2 onions, chopped 1/8 to 1/4 c. flour 2 cans chicken broth 1 c. milk 1 c. grated Parmesan cheese 2 tsp. basil, dried 4 red potatoes, peeled and chopped into 1-inch pieces Fry bacon. Remove bacon; let cool and crumble. Saute garlic and onions in bacon grease until soft. Add shrimp and scallops and cook until done. Add broth. Slowly add flour to thicken. Add potatoes; heat to a boil, stirring constantly for 1 minute. Simmer 15 minutes. Stir in milk, crumbled bacon pieces, cheese, and basil. Heat thoroughly; do not let boil. |