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Show J YMoi'fa HOMEMAKERS 1 TESTED TIPS TO HELP YOU Oven-To-Table Casserole Idea r 5 xrA t - ' . . . . . . j n I SEAFOOD NEWBURG casserole can look as good as it tastes. Whether you're an experienced homemaker or new to the kitchen, it's important to know that setting a mood means setting an attractive table. One way to accomplish this is to coordinate your efforts with the help of a coordinated set of dinnerware, complete with matching oven-to-table pieces. You can save time and effort by bringing a feast to the table that's also a feast for the eyes. With dinnerware sets made in high-fashion high-fashion patterns, like those in the new Expressions line of Corelle dinnerware by Corning Glass Works, you have attractive patterns to choose from. The new line uses the same materials technology as the original Corelle livingware line. It has the same "feel" and light weight, hut adds higher style through a series of bright, multicolor multi-color decorations. Of course, what comes in the casserole also counts and here's a delicious Seafood Newburg recipe that ought to please the taste buds of guests and family alike. SEAFOOD NEWBURG 14 cup butter or margarine 12 pound mushrooms, trimmed and sliced 1 cup chopped scallions 13 cup flour 1 cup dry white wine 1 cup (12 pint) light cream 12 teaspoon curry powder 13 cup grated parmesan cheese 1 pound shrimp, cooked, shelled and deveined 1 pound flounder, fillets, cut into one-inch strips 12 pound scallops Salt and pepper 12 cup cornflake crumbs 2 tablespoons melted butter or margarine In a saucepan, melt butter and saute mushrooms until !Uted. Add scallions and saute for a few minutes. Stir ln flour. Gradually stir in white wine and cream. Add curry powder and cheese. Stir over low heat until sauce Rubbles and thickens. Add shrimp, flounder and scallops. Season to taste with salt and pepper. Pour mixture into a 2 12-quart Corning Ware glass-ceramic casserole. Mix "umbs and melted butter. Sprinkle mixture evenly over sserole. Bake in a preheated moderate oven (350OI1) f?f 40 to 60 minutes or until top is golden brown. Serves Ux to eight. Take it to the table in same casserole dish 88 a special treat for eyes and appetites. |