U and V

Index 

~ U ~

1.  Ultimate Fudge

~ V ~

1.  Vegetable Scallop Casserole

 

1.  Ultimate Fudge

 

2 Tbsp. butter
2/3 cup evaporated milk
1 1/2 cups sugar
1/4 tsp. salt
2 cups mini marshmallows
1 pkg. butterscotch chips
1 cup peanut butter
1 tsp vanilla

 

Grease a 9 inch square pan.  In medium sized saucepan, combine butter, evaporated milk, sugar and salt.  Over medium heat, bring to full boil, stirring constantly.  Boil and stir for 5 minutes.  Remove from heat, stir in marshmallows, butterscotch chips, peanut butter an vanilla.  Stir vigorously for 1 minute until smooth.  Pour into pan, cool.  Refrigerate until firm.  Cut into 1 inch pieces.

 

 

~ V ~

1.  Vegetable Scallop Casserole

 

1 pound fresh scallops
1/2 cup butter
2 cups sliced mushrooms
1 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped sweet green pepper
1/2 cup chopped sweet red pepper
1/4 cup all purpose flour
1 1/2 cups milk
1 cup grated Swiss cheese
salt & freshly ground black pepper

Topping:
1 cup fresh bread crumbs
1/2 cup chopped almonds or cashews
2 Tbsp. melted butter

 

Separate scallops, rinse and remove ‘foot’, if still attached.  Cut larger scallops in half.  Season with salt and pepper; set aside.  In large skillet, over medium heat, melt 1/4 cup butter.  Saute mushrooms, celery, onions and peppers until tender, about 5 minutes; set aside.
In large saucepan, melt remaining butter.  Blend in flour and cook 1 minute, stirring constantly.  Gradually add milk and continue to stir constantly.  Cook until smooth and starting to thicken, remove from heat.  Stir in cheese and season with salt and pepper.  Gently fold in vegetables and scallops.  Pour into a 9 inch square greased pan.
Topping:  Mix together crumbs, nuts and melted butter.  Sprinkle on top of casserole.  Bake in 350 degree F. oven for 25 to 30 minutes, until hot and bubbly.