Bullocks Tea Room Crab Tetrazzini Recipes

SHRIMP TETRAZZINI

Steps:

• Cook spaghetti in a large pot of boiling salted water until al dente. Drain well.
• Over a medium-low heat melt butter in a medium saucepan. Add onion to melted butter and stir until onion is soft. Add shrimp and mushrooms, cook for 5 minutes stirring often. Remove shrimp mixture from saucepan, place in a medium size bowl and set aside.
• Remove saucepan from heat. Combine flour, mayonnaise, salt, milk, and sherry in the saucepan. Mix well. Return the saucepan to the heat and cook until sauce thickens.
• Pour sauce into the bowl containing the shrimp mixture. Add the spaghetti to the bowl and mix well.
• Place all ingredients in a 1-1/2 quart casserole dish (baking pan). Sprinkle the parmesan cheese on top of the mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

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.

CRAB TETRAZZINI

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.