Bullocks Tea Room Crab Tetrazzini Recipes

BULLOCK'S TEA ROOM/ CRAB TETRAZZINI

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.

BULLOCKS TEA ROOM, THE BOMBAY SALAD

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.

SCALLOPS TETRAZZINI

Steps:

• Heat oven to 350°. Cook and drain spaghetti as directed on package. Mix scallops, water and lemon juice in 1 1/2-quart saucepan. Heat to boiling; reduce heat to low. Simmer uncovered 1 to 3 minutes or until scallops are white. Remove scallops from saucepan; reserve 1/2 cup liquid.
• Melt margarine in same saucepan over medium heat. Cook mushrooms and onions in margarine, stirring occasionally, until onions are crisp-tender. Stir in flour, mustard, salt, pepper and paprika. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and reserved liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry and 1/4 cup of the cheese.
• Mix spaghetti, scallops and sauce in ungreased rectangular baking dish, 11x7x1 1/2 inches. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 25 to 30 minutes or until hot in center.