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FareShare Gazette Recipes -- May 2005 - L's


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Lobster and Rice Casserole

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                         * Exported from MasterCook *

                          Lobster and Rice Casserole

Recipe By : Bobbie Banghart
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-05 May 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound fresh mushrooms -- sliced OR
1 can mushroom stems and pieces
2 tablespoons butter
1 package lobster -- or lobster surimi
2 cups cooked Basmati rice
1 can cream of mushroom soup -- (light)
2 tablespoons green onion -- chopped
1/4 cup celery -- chopped
salt and pepper -- to taste
1 cup dry white wine
1/2 cup shredded Cheddar cheese

In a saute pan saute mushrooms, green onions and celery in butter, just
until soft. Mix all ingredients together except grated cheese. Pour into
medium casserole dish, sprinkle with cheese and bake, uncovered at 350F
for about 45 minutes, or until bubbly and cheese is melted and lightly

Makes 4 servings.

Source: "Bobbie's invention"
S(mastercook formatting by): "bobbi"

NOTES : I made up this recipe from a couple other recipes, mostly from
Lobster and Rice in the It's Cookin' in the Bahamas cookbook. I changed
the amounts and proportions of ingredients quite a bit. It turned out
moist, but not running and interesting in color as well. I wanted to use
up a package of lobster surimi and had all the other ingredients on hand
too. This was delicious. I served it with fresh sautéed asparagus.

Contributed to the FareShare Gazette by Bobbie 21 May 2005

                      - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 234 Calories; 13g Fat (60.1% calories from 
fat); 13g Protein; 7g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 528mg 
Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 Fat.

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