1/4 cup butter or regular margarine
1/4 cup unbleached flour
2 1/2 cup milk
1 tsp salt
1 dash pepper
1 1/2 cup cheddar, sharp, shredded
1/4 cup parmesan cheese, grated
1 lb fish fillets, cooked, flaked
2 1/2 oz mushrooms, drained, 1 cn/jar
1/4 cup pimento, chopped
1 rice, hot, cooked
A Recipe for
Sea Coast Casserole
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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| Mark Twain |
This Recipe for Sea Coast Casserole is one of thousands in the Recipes-to-go Meal Cookbook.
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| Henry IV of France |
This is a recipe for Sea Coast Casserole from the recipe cookbook of Recipes-to-go (Meal)
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You don't sew with a fork, so I see no reason to eat with knitting needles. |
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All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Make a white sauce with the butter, milk, flour and seasonings. Add
the cheeses and stir until they are melted. Stir in the flaked fish,
mushrooms and pimento and heat through. Serve over the hot rice and
garnish with parsley, if desired.
Serves: 6
Sea Coast Casserole Recipe brought to you by Recipes To-Go