Wednesday, February 08, 2006

Luncheon Seafood Bake © 1963

1 cup fresh cooked crab meat, lobster or shrimp
1 cup soft bread crumbs
3/4 cup mayonnaise
1 cup (1/2 pint) Carnation Sour Cream
4 finely chopped hard-cooked eggs
2 tablespoons grated onion
1/2 cup finely chopped celery
1/4 cup sliced stuffed green olives
3/4 teaspoon salt
Few grains pepper
1/2 cup soft buttered bread crumbs

Break crab meat, lobster or shrimp into bite-size pieces. (You may use 6 1/2-7 1/2 ounce can of crab meat, lobster or shrimp, in place of fresh, cooked seafood.) Mix with all remaining ingredients except buttered crumbs. Spoon into a 1-quart casserole or 6 individual bakers or shells. Top with buttered crumbs. Bake individual servings in moderate oven (350ºF) until mixture begins to bubble. (20 to 25 minutes). Bake in 1-quart casserole 25-30 minutes. Garnish with stuffed olive slices. Served with a green or fruit salad, and's bound to be a favorite! Makes 6 servings.

Cooking for the Crowd: Will it be 4 or 14?


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