Seafood Chilaquiles Casserole Heaven from south of the border Servings: 6 1/2 c Vegetable Oil 10 ea Flour Or Corn Tortillas sliced into 1″ strips 1/2 c Green Onions w/tops, Sliced 1/4 c Margarine Or Butter 2 Tblsp Unbleached Flour 1/2 t Salt 1/4 t Pepper A pinch of cumin 2 c Half & Half
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Ingredients: 4 cups milk 1 small onion sliced 2 stalks celery with leaves 1/4 teaspoon nutmeg 2 parsley sprigs 1 Small piece bay leaf 2 cups shucked or canned oysters and their juice 3 tablespoons butter 3 tablespoons flour Salt 1 Pinch cayenne pepper Directions: Put the milk, onion, celery, nutmeg, parsley, and bay leaf
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  You’ll need: 1lb.(approx.) Salmon fillet, skinned and trimmed to measure about “8×4” One pie crust (from your store’s refrigerator section, the kind you unroll) One or two large portabello mushrooms, sliced Fresh sprigs of rosemary and thyme salt, pepper and olive oil One well beaten egg Preheat oven to 350-375F Lay the pie crust
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You’ll need some big shrimp, shelled and deveined. A couple straight branches of fresh rosemary with most of the leaves removed. A jar of preminced garlic. Olive oil. And a hot barbeque… Lay about five shrimp on their sides, front-to-back on your work surface. Trim the large end of the rosemary branch to make it
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