Dot's Scallop Bubbly Bake

The Doyles have been dear friends of our family since the '70s, when we moved to Prince Edward Island. We enjoyed many a delicious meal and holiday with them. Dot's cooking and Clarence's barbecuing skills always had us going back for more. Lovely memories. Here is a recipe that Dot had shared with my Mom. It is so good! I hope you enjoy it, too.


Scallop Bubbly Bake


1 pound scallops
2 tablespoons butter
1/2 cup chopped onions
1 and 1/2 cups chopped celery
1/2 cup green chopped pepper
1 cup mushrooms


Sauce:
1/4 cup butter
1/4 cup flour (all purpose)
1 teaspoon salt (I use 1/4 teaspoon)
2 cups milk (any type you normally use)


Topping:
2 tablespoons melted butter
1 cup bread crumbs
1/4 cup grated cheese




Preheat oven to 350 F.


Saute onions, celery, green peppers and mushrooms in a frying pan, in 2 tablespoons of butter, for about 10 minutes.


Meanwhile, prepare the sauce in a saucepan. Melt 1/4 cup butter. Add 1/4 cup flour and stir for a minute or two. Add the salt and milk and stir until thickened.


Pour the sauteed onion mixture into the sauce and add the scallops. Spoon this mixture into a greased 1 and 1/2 quart oven-proof dish. Top with melted butter, breadcrumbs and grated cheese.


Bake for 45 minutes in a 350 F oven .. until bubbly. :)


Serves 4.


Yum Yum !!

Hash Brown Casserole

Our Easter dinner is a little left of normal as, instead of good old scalloped potatoes, I opted to try out my own version of Hash Brown Casserole. Less is more, as far as I'm concerned, as the natural flavours come out in the veggies. I have tried a few recipes like this and decided to make one, which included some of our favourite ingredients. So, here it goes. Enjoy!

Hash Brown Casserole


1 - 567 g (about 1 & 1/4 lb or 4 cups) package shredded hash browns, fresh or frozen (thawed and drained and blotted of moisture)
1 medium onion, quartered and thinly sliced
1 cup low-fat shredded cheddar cheese
1 10oz can low-sodium Cream of Mushroom soup
1/4 cup melted butter or margarine
Salt and pepper to taste


Topping:
1 tablespoon butter or margarine, melted
1/4 cup bread crumbs or corn flake crumbs


Preheat oven to 350 F.


Mix first 6 ingredients together in a large bowl until blended. Pour mixture into a greased, 9 x 13 oven-proof pan.


Mix the bread crumbs with the melted butter and sprinkle over top of potato mixture.


Bake for 1 hour, at 350 F, until potatoes and onions are cooked through. 
Serve warm. 


Serves 4-6