Sunday, August 28, 2005

Beach Dinner--We're Actually Going!

We're off to the beach!

SC's fever is gone and her pinkeye is clearing--it may have been partly from the virus she had. So we are packing up and going this afternoon.

The Chincoteague forecast isn't ideal, but it's not in Katrina's path, so we'll count our blessings. And we'll just enjoy being there no matter what!

There'll be more from me this week, because the laptop is coming and there's an Internet cafe.

Meanwhile, here's a recipe for one of our favorite meals to bring to the beach. I got the original recipe for this from All, where it is listed as Seafood Lasagna II. 

But I was also inspired by a book on casseroles, which suggested the mushrooms. And I cut the seafood in half and the cheese down by about 5 cups. By doing that and using skim milk, I made this healthier, but it still tastes fabulous.

If you use good real crabmeat, it's extra special, but even imitation crab works well in this!

This travels well as long as you wrap it carefully, we had it at home for Saturday night supper, but the leftovers are coming with us.

Later, 'taters!


6-9 lasagna noodles  (6 will do for a 9x13 pan)

1/2 lb crabmeat or surimi/imitation crab

1/2 lb salad shrimp  (defrosted if frozen)

1 package sliced mushrooms

1 cubed onion

1 T lemon juice

3 T oil (corn or canola)

3T flour

3 cups milk  (skim is fine)

1 cup grated parmesan

1 cup shredded mozzarella cheese

Cook the noodles according to package directions and set aside.

Combine oil and flour in a large saucepan. Cook till bubbling, stirring to prevent burning. Slowly add milk, stirring so it mixes in smoothly. Cook until mixture begins to thicken. Turn off heat, add parmesan and set aside.

Cook mushrooms and onion in a small amount of oil for about 5 minutes. Combine with the seafood. Sprinkle the lemon juice over the mix and stir, then add 2/3 of the sauce mixture  (about 2 cups)

Place 1/3 the seafood mixture in the pan. Top with 2 noodles. Repeat twice more, then top with the rest of the sauce mixture. Sprinkle cheese over the top.

Bake at 350 degrees (F) for 45 minutes. Let rest 10-15 minutes before serving.

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