Ingredients: |
Ingredients: 3/4 cup butter or margarine, divided
1 1/2 cups uncooked long grain rice
1/2 cup golden raisins
3 cups chicken stock
2 1/2 tsp. salt, divided (Mom uses 1 tsp)
1/4 tsp pepper
1 1/2 cups sliced mushrooms
2 tsp curry powder
1/2 tsp ginger
2 (170-g) cans crabmeat, drained
1 (128-g) can shrimp, drained
1/4 cup dry sherry
1/4 cup flour
pinch pepper
1/4 tsp dry mustard
3 cups milk
1 cup grated Swiss cheese
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Directions: |
Directions:Melt 1/4 cup butter in large saucepan. Add rice and cook gently, stirring constantly, until rice is golden brown. Add raisins and chicken stock. Bring to boil, turn down heat and simmer, covered, 20 minutes or until rice is tender and liquid is absorbed. Add 1 1/2 tsp salt (or less) and 1/4 tsp pepper. Stir together lightly with a fork. Spread rice in bottom of a greased three-quart casserole.
Melt another 1/4 cup butter in large skillet. Add mushrooms, curry powder and ginger and cook gently three minutes, stirring. Remove from heat and add crab and shrimp, 1/2 tsp salt and sherry; blend lightly and spoon over rice.
Melt remaining 1/4 cup butter in saucepan. Sprinkle in flour, 1/2 tsp salt, pinch pepper and mustard; blend well and remove from heat. Gradually stir in milk. Return to moderate heat and cook, stirring constantly, until smoothly thickened. Pour over seafood; lift and loosen mixture gently with fork to allow sauce to penetrate. Sprinkle with grated cheese.
Bake at 375º F for 25 minutes or until very hot. Freezes well. |
This recipe for Pacific Seafood Bake is from