Dining

• 1 1/2 Pounds Scallops
• Total 7 tablespoons butter
• 1 large shallot, finely chopped
• 1 bay leaf
• 1 teaspoon thyme
• 1 cup white wine
• 1/2 pound mushrooms, sliced
• 2 tablespoon lemon juice
• 2 tablespoon flour
• salt/ pepper
• 3 egg yolks
• 1 cup heavy cream
• Bread crumbs
• Parmesan cheese

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“Food on the Hill” by Sue York

This week’s recipe:

Chicken Tetrazzini

Photo by Sue York/ladailypost.com

• 4-6 chicken breasts, cut up and fried in 5 garlic cloves that have been pressed and 1 ½ tablespoons butter & 1 ½ tablespoons olive oil. After frying set aside, reserve any liquid
• 8 Tablespoons flour
• 8 Tablespoons butter
• 4 cups chicken broth or 2 cans of progressive starters (garlic flavor)
• 1 cup Parmesan cheese
• 1 small jar pimentos, drained
• 1/2 pound sliced mushrooms
• salt and pepper
• 3/4 of a 16 oz box of thin spaghetti, cook and drained
• 2 cups mozzarella cheese, grated

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“Food on the Hill” by Sue York

This week’s recipe:

Lobster Stuffed Potatoes

• 4 large baking potatoes
• olive oil
• 1 cup onion, chopped
• 1 shallot, diced
• 2 tablespoons butter
• 1 pound fresh lobster meat (or imitation)
• (you can also use turkey, shrimp, crab or chicken)
• 1/2 cup dry wine
• 1/4 cup sour cream
• 4 oz cream cheese, softened
• 2 cup Jarlsberg cheese, grated
• 1/2 stick butter
• salt & pepper

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