Thursday, August 23, 2012

Lobster Bake Casserole

Ingredients
  • 3 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup milk
  • 1 cup light cream
  • 3 cups mushrooms, sliced
  • 1/4 cup shredded Swiss cheese
  • 3 cups cooked lobster meat, diced
  • 2 cups soft bread cubes
  • 1/2 cup fine dry bread crumbs
  • 2 tablespoons melted butter

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
  2. Melt 3 tablespoons of butter in a saucepan over medium heat. Stir in flour, mustard powder, salt, and pepper until smooth. Pour in the milk and cream, bring to a simmer, and cook until thickened and smooth, stirring constantly. Add the mushrooms and cheese, stir until the cheese has melted. Fold in the diced lobster meat and the bread cubes.
  3. Pour into prepared casserole dish. Mix the bread crumbs with the remaining 1 tablespoon of melted butter to moisten. Sprinkle the crumbs over the casserole.
  4. Bake in preheated oven until the crumbs have browned, and the casserole is hot; about 30 minutes.

Crockpot Asian Chicken


Cook Time
8 hours on LOW
4 hours on HIGH
Slow Cooker
4 - 4.5 Quarts
5 - 5.5 Quarts
Bookmark and Share
Ingredients
1 green pepper, cut into strips
1 yellow pepper, cut into strips
1 onion, chopped
2 cloves garlic, minced
8 ounces water chestnuts, canned, drained, sliced
4 1/2 ounces whole mushrooms, jarred, drained
1/2 teaspoon ground ginger
4 to 6 chicken breasts, boneless
4 tablespoons hoisin sauce
1 teaspoon cayenne pepper
Directions
  1. Place red pepper, green pepper, yellow pepper, garlic, water chestnuts, mushrooms and ginger in stoneware; stir to blend.
  2. Place chicken breast on top of vegetables.
  3. Drizzle hoisin sauce over top of chicken and sprinkle with cayenne pepper.
  4. Cook on Low for 8 hours or High for 4 hours.