50+ Friends Club Cookbook
Fish and Seafood

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Seafood Casserole

From the Kitchen of: Gilles

This is a recipe that my Mother got from an old friend, Father Hachey, and that I would like to share with my friends in the 50+ Club. Enjoy!

3	C.	Celery, finely diced
2	C.	Onions, finely diced
1	lge.	Green Pepper, finely diced
1/4	lb.	Butter or Margarine
1	C.	Additional Butter
1 1/2	C.	Flour
10	C.	Homogenized Milk
1	C.	Dry White Wine
500	g.	pkg. Velveeta Cheese
1	tsp.	Salt
1	tsp.	Pepper
1	lb.	Boiled Scallops
1	lb.	Shrimps
1	lb.	Lobster
1	can	Minced Crab Meat

You can use more seafood if you wish.

• In a large skillet, sauté the celery, onions, Green pepper in 1/4 lb. butter at low heat until onion are see through. Leave aside.
• On Med./Low heat, melt 1c. butter in a very large pot (3 gallons+), add Flour. Once mixed, gradually add milk and thicken until it lightly coats your spoon.
• Add Velveeta and stir until completely melted.
• Add Dry Wine, salt and pepper. Mix.
• Stir in vegetable mixture along with the seafood (You can add the juices from the seafood for added flavor)
• Once all ingredients are mixed in, let stand for a couple of hours on EXTRA LOW HEAT, mixing occasionally for the flavours to settle in.
• To serve: Place over a bed of white rice, spaghetti or you can make a seafood lasagna....