November 25, 2010

Shrimp Egg Casserole

Make ahead for your luncheon - even the day before, then bake while you set the table and welcome your guests.

1 1/2 - 2 C. cooked shrimp
1/4 C. crumbs
2 Tbsp. margarine or butter

Sauce:
2 tsp. minced onion
1/3 C. margarine
1/3 C. flour
1/2 tsp. pepper
2 1/2 C. milk
2 Tbsp. sherry
3/4 C. shredded sharp cheese

    To make sauce, slightly cook but do not brown onions in margarine. Blend in flour, salt and pepper. Stir in milk and sherry. Cook until thickened then add cheese. Add shrimp and distribute through sauce.

Devil Eggs:


6 boiled eggs, halved
1/4 C. Miracle Whip
1 tsp. lemon juice
1 tsp. prepared mustard
1/4 tsp. salt
1/4 tsp. pepper

    Remove yolks from eggs and mix with other ingredients. Adjust seasoning to taste, but filling should be fairly highly seasoned. Stuff egg whites with filling and place in 7 1/2 x 12 inch. baking dish. Distribute sauce over eggs then top with buttered crumbs. Bake at 350F for about 30 minutes. Serves 6.

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