|The Corn Cook Book|
|by Elizabeth O. Hiller|
Compiled and arranged by Elizabeth O. Hiller, the same Domestic Economics teacher/principal who compiled and arranged the Volland calendars of rec...
1 - 10 of 166 for cooking frozen scallops
1. Thaw scallops if frozen. Cut large ... center of skillet. Cook and stir until ... and stir about 1 minute more or until heated through. Serve with rice.
Heat oven to 350 degrees. Grease 8-inch square baking dish (2-quart size). In large bowl combine potato slices and 3 cups boiling water. Let stand 10 ...
Defrost shrimp; leave whole or cut into pieces. Cook linguini; drain. Melt ... season with red pepper, salt, pepper and Parmesan cheese. Serve hot or cold.
Saute first 4 ... tender. Add flour; cook, stirring constantly, ... Serve over pasta. Yield: 8 servings (282 calories per 1/2 cup sauce with 1 cup pasta).
Put spinach in ... Stir in cheese, cooking slowly until cheese ... only shrimp and scallops and by using ... soup with 1/2 cup milk instead of cream sauce.
Make pasta. Add vegetables and meat. Add dressing. Chill and serve.
Put 1/2 large scallops in 2 quart ... overnight. Just before serving, stir in pea pods; serve on lettuce with slivered almonds on top. Makes 4 servings.
PREPARATION: 1. In ... a boil to cook pasta. 2. In ... colander. If using frozen asparagus, follow directions ... to hold the scallops in one layer, ... While scallops are cooking, add pasta ... cooked pasta. Serve immediately.
Wash and dry ... and green pepper. Cook over low heat ... peas, shrimp and scallops; recover and cook ... longer. Garnish with pimentos. Serving Size: 6
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