Bullocks Tea Room Crab Tetrazzini Recipes

Steps:

• Start heating the oven to 350 degrees.
• To make the bechamel sauce, melt butter, stir in flour and cook stirring for 1 minute.
• Gradually stir in the chicken stock until smooth.
• Add milk and cook and stir until thickened.
• Season to taste with salt and white pepper.
• Makes 2 cups.
• To make the TETRAZZINI, cook spaghetti according to package directions.
• Drain and keep warm.
• Gradually beat hot cream into egg yolks, then gradually add hot Bechamel Sauce, beating well.
• Turn into saucepan, cook stirring until boiling.
• Add butter and 2 tablespoons cheese.
• Combine lemon juice with crab.
• Add mushroom, olives, parsley, Sherry and onion juice and season to taste with salt.
• Add crab mixture to bechamel and combine.
• Place spaghetti in generously buttered 2-quart baking dish.
• Add crab mixture, making sure spaghetti is completely covered.
• Sprinkle generously with Parmesan cheese.
• Dust with paprika to taste.
• Bake at 350 F, until bubbly and heated through, about 20 minutes.
• Serve with Bullocks Orange Rolls, posted seprately.

Steps:

• 1. Place fettucine in a greased 1-quart casserole.
• 2. Melt 2 tablespoons butter in large skillet; saute mushrooms in butter until just tender.
• 3. Add garlic salt, green onion, parsley and basil to mushrooms; saute 1 minute.
• 4. Spoon mixture over fettucine.
• 5. Drain crab meat; arrange on vegetables.
• 6. Melt remaining butter in skillet; blend in flour.
• 7. Gradually add chicken broth; cook, stirring constantly, until smooth and thickened.
• 8. Blend in wine, then add cheese; cook until cheese melts.
• 9. Spoon sauce over crab; bake in preheated 400 oven 15 to 20 minutes.

Steps:

• To make the dressing, set the poppy seeds aside and combine remaining dressing ingredients in a blender until smooth.
• Turn dressing into a bowl, add the poppy seeds and mix.
• Shred the lettuce and line 4 salad plates with the lettuce to make a base for the salad.
• Gently, mix the remaining salad ingredients in a large bowl and serve 1/4 of the salad over each of the 4 salad plates lined with shredded lettuce.
• Serve the salad with the poppy seed dressing on the side.

Steps:

• Beat eggs in a bowl, then beat in milk until blended.
• Combine flour and salt; work butter into the flour; then gradually add flour mixture to milk and egg mixture and blend well.
• Fill 8 well-greased custard cups, and place them on a baking sheet, with enough separation between cups to allow all sides of each popover to bake at the same rate; and bake at 400 degrees for about one hour or until golden.

Steps:

• In a 3-quart saucepan, melt butter or margarine; add onion, green pepper and mushrooms. Cook over medium heat until onion is soft; stir in flour, salt and pepper.
• Add cream of shrimp soup and then add milk gradually; cook stirring constantly until thickened.
• Stir in cheese, lemon juice, mustard, Worcestershire sauce and liquid from mushrooms; cook until cheese melts.
• Break lobster and crab into pieces. Add lobster, crab and shrimp to sauce.
• Meanwhile, cook spaghetti according to package directions and drain.
• Pour cooked pasta into a shallow ovenproof casserole dish that has been sprayed with cooking spray.
• Pour seafood mixture over pasta. Sprinkle with Parmesan cheese.
• Bake at 350° 15 minutes, then put under the broiler until the cheese browns slightly.