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Country Kitchen
April 1, 2009 Previous Recipe | Next Recipe
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SWEET AND SOUR RED CABBAGE
EGGPLANT PARMESAN
CHOCOLATE PECAN BRITTLE
STRAWBERRY CHIFFON PIE
SHRIMP CREOLE
TAMALE PIE
FROZEN ROAST
SEAFOOD CASSEROLE
BREAM CAKES
SEAFOOD CASSEROLE

2 large onions, chopped
1 green bell pepper, finely chopped
3/4 cup finely chopped celery
Butter or margarine for sauteing
1 (10-ounce) can cream of celery soup
2 cups half and half
2 pounds crab meat
1 pound large shrimp, cooked
2 cups cooked wild rice
2 cups cooked white rice
Salt and pepper to taste
2 cups grated cheddar cheese
1/2 pound blanched almonds
through. Serves 16.

Saute onion, pepper and celery. Mix soup, half and half, crab, shrimp, rice, salt and pepper with sauteed vegetables in a 3-quart casserole dish. Sprinkle on cheese and almonds. Bake at 350 degrees for 30 to 40 minutes or until completely heated through. Serves 16.





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