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Results 11 - 20 of 36 for scallop stew
Drain oysters; reserve 1/4 cup liquid. Combine crumbs and butter. Spread 1/3 crumbs in greased 8x1 1/4 inch baking dish. Cover with 1/2 the ...
Cook onion, celery and butter in frying pan. Add bread crumbs, salt and sugar. Spray 8 x 8 casserole dish with Pam. Place a layer ...
Combine eggs, corn, oyster stew, 1 cup cracker crumbs, ... 350 degrees for one hour or until knife inserted comes out clean. Makes 6 servings.
A bit of brown sugar helps the taste. Oregano adds a pleasant taste. Cook tomatoes slowly 20 minutes. For 4 cups of tomatoes, prepare 1 cup ...
15. SCALLOPS CREOLE
In large skillet over medium ... thickened slightly. Add scallops, coating with sauce. Simmer ... opaque. Spoon on serving platter. Makes 6 servings.
16. SCALLOPS ESPANOL
Saute green pepper, onions and ... medium heat. Add scallops, stir and cook for ... ground pepper to taste. Serve with Spanish type yellow rice.
Preheat oven to 400 degrees. Grease a 7 x 12 shallow casserole. Spread evenly over the bottom 1 1/2 cup of the cube stuffing. Arrange the ...
Combine tomatoes and bread cubes. Melt butter and add flour and seasonings. Add tomato mixture and pour into greased 1 quart casserole. ...
Mix all ingredients. Use greased casserole. Top with 1/2 cup cracker crumbs. Bake at 350 degrees for 1 hour. Serves 8 to 10.
Spray with Pam or grease a 1 quart casserole. Cut up tomatoes. Place in casserole. Add onion, salt, pepper, sugar, and 1 cup reserved ...
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