Best Bullocks Tea Room Crab Tetrazzini Recipes

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.

BULLOCK'S TEA ROOM POPOVERS

Steps:

• Beat eggs in a bowl, then beat in milk until blended.
• Combine flour and salt; work butter into the flour; then gradually add flour mixture to milk and egg mixture and blend well.
• Fill 8 well-greased custard cups, and place them on a baking sheet, with enough separation between cups to allow all sides of each popover to bake at the same rate; and bake at 400 degrees for about one hour or until golden.

SEAFOOD TETRAZZINI

Steps:

• In a 3-quart saucepan, melt butter or margarine; add onion, green pepper and mushrooms. Cook over medium heat until onion is soft; stir in flour, salt and pepper.
• Add cream of shrimp soup and then add milk gradually; cook stirring constantly until thickened.
• Stir in cheese, lemon juice, mustard, Worcestershire sauce and liquid from mushrooms; cook until cheese melts.
• Break lobster and crab into pieces. Add lobster, crab and shrimp to sauce.
• Meanwhile, cook spaghetti according to package directions and drain.
• Pour cooked pasta into a shallow ovenproof casserole dish that has been sprayed with cooking spray.
• Pour seafood mixture over pasta. Sprinkle with Parmesan cheese.
• Bake at 350° 15 minutes, then put under the broiler until the cheese browns slightly.