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Preparation Time :0:00 Fish and Shellfish

From Very Large Cook Book / Recipe Collection From All Over The World - Vegetarian - Meat Eaters - Vegan. From spudme1.

Source and licence

From Very Large Cook Book / Recipe Collection From All Over The World - Vegetarian - Meat Eaters - Vegan. From spudme1, printed page 370, digitised by the Internet Archive: https://archive.org/details/Cook-book-collection

Read the original http://creativecommons.org/licenses/by-nc-nd/3.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1 tablespoon margarine or butter 1 small onion -- thinly sliced 1 pound sea scallops -- cut in half 1/2 cup dry white wine 1/2 cup chicken broth 1/2 cup whipping (heavy) cream 1/4 teaspoon freshly grated nutmeg 1/4 cup seasoned dry bread crumbs 1/4 cup freshly grated Parmesan cheese Heat oven to 400°.
  2. Melt margarine in 10-inch ovenproof skillet over medium-low heat.
  3. Cook onion in margarine, stirring occasionally, until tender.
  4. Add scallops.
  5. Cook 5 minutes.
  6. Stir in wine.
  7. Cook uncovered until liquid is evaporated.
  8. Stir in whipping cream and nutmeg.
  9. Mix bread crumbs and cheese;
  10. sprinkle over scallops.
  11. Bake uncovered 12 to 15 minutes or until hot and bubbly.
  12. Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.
  13. "This dish is best made with sea scallops, which are large, rather than small bay scallops." Copyright: Per serving: 312 Calories (kcal);
  14. 17g Total Fat;
  15. (51% calories from fat);
  16. 25g Protein;
  17. llg Carbohydrate;
  18. 94mg Cholesterol;
  19. 579mg Sodium Food Exchanges: 1/2 Grain(Starch) ;
  20. 3 Lean Meat;
  21. 1/2 Vegetable;
  22. 0 Fruit;
  23. 3 Fat;
  24. 0 Other Carbohydrates western Meat Loaf 1 (8 ounce) can tomato sauce 1 1/2 pounds ground beef 1/2 pound ground pork 2 cups soft bread crumbs 2 tablespoons prepared horseradish (2 to 4 tablespoons) 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1 medium onion -- finely chopped (about 1/2 cup) 2 eggs -- slightly beaten 1 tablespoon packed brown sugar 1/4 teaspoon dry mustard Heat oven to 350°.
  25. Reserve 1/4 cup of the tomato sauce.
  26. Mix the remaining tomato sauce and remaining ingredients except brown sugar and 1/4 teaspoon dry mustard.
  27. Spread in ungreased loaf pan.
  28. 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches, or shape mixture into loaf in ungreased rectangular pan, 13 x 9x2 inches.
  29. Mix reserved tomato sauce, brown sugar and 1/4 teaspoon dry mustard;
  30. spread over loaf.
  31. Bake uncovered until done, 1 to 1 1/4 hours.
  32. Cover loosely with aluminum foil;
  33. let stand 10 minutes.
  34. Remove from pan.
  35. Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.
  36. "With the pungent flavor of horseradish and dry mustard, our Western Meat Loaf recipe reflects its frontier heritage.
  37. This hearty meat loaf has been a favorite of western ranch hands through the years."