Friday, December 30, 2016

Strother Martin's Seafood Tetrazzini

Strother Martin's Seafood Tetrazzini

2 chicken bouillon cubes
2 cups boiling water
8 oz. pkg. thin spaghetti
2 tbsps. butter
2 tbsps. flour
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne
1 cup of milk
1 1/2 cups dairy sour cream
1 cup cottage cheese
2 to 3 cups cooked seafood (preferably 1 cup each lobster, crab and shrimp)
One 4-oz. can sliced mushrooms
2 tbsps. minced onion
1/4 cup minced fresh parsley
1/2 cup grated American cheese

Dissolve bouillon cubes in boiling water; cook spaghetti in bouillon water. Set aside; keep warm. Melt butter, blend in flour and seasonings; add milk, 1 cup sour cream and cottage cheese. Add seafood reserving a few large chunks of lobster (or shrimp) for garnish. Drain canned mushrooms, add to seafood mixture with onion and parsley. Blend well. Cook over low heat, stirring often but do not boil (sour cream will curdle).

Stir in cooked, drained spaghetti. Turn into well-greased casserole. Sprinkle with grated cheese. Spoon remaining sour cream over top; garnish with chunks of lobster (or shrimp). Cover and bake in a preheated 350 degrees F. oven for 30 minutes (or until well-heated and cheese is bubbly). Serve with cooked peas and crisp tossed green salad.

Thoughts: Strother's seafood tetrazzini is really kind of a fancy company dish and yet it has all the advantages of being a casserole. You can prepare it in advance. For a nice touch, spoon mixture into individual well-greased ramekins; top with buttered crumbs, heat as directed (allow shorter heating time).

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