Dinner Menu 7, Dinner Menus with Complete Recipes

Oysters Chesapeake, Tomato Tarragon Bisque, Oriental Cabbage Salad, Deviled Crab Casserole, Emerald Ice Cream Parfaits

Oysters Chesapeake

12 oysters 12 oyster shells 1 cup flour 4 tbsp. butter 4 tbsp. dry white wine 2 tbsp. lemon juice 2 tbsp. shallots finely chopped 12 drops Tabasco 1 tsp. paprika salt and pepper

Flour, salt and pepper coat oyster. Sauté in butter until lightly browned on both sides. Remove oysters and place in shells. Add wine, paprika, lemon juice and shallots to the pan that the oysters were sautéed in and heat for several minutes stirring constantly. Pour sauce over oysters and place 1 drop of Tabasco on each oyster.

SOUP

Tomato Tarragon Bisque

3-4 tomatoes chopped 2 cloves garlic minced 2 cups chicken broth 1 cup sour cream 2 tbsp. fresh tarragon finely chopped 1 tbsp. olive oil 1/2 tsp. salt fresh ground pepper extra tarragon sprigs for garnish

Heat oil in a large pan and sauté garlic for 1 minute. Add tarragon, tomatoes, and stir for 2-3 minutes. Add chicken both and salt and pepper. Heat thoroughly over medium heat for several minutes. Stir in sour cream and pour into bowls, garnish with tarragon sprigs and fresh ground pepper.

MAIN COURSE

Oriental Cabbage Salad

4 cups shredded green cabbage 4 cups shredded red cabbage 2 green onions chopped 1/3 cup vegetable oil 4 tbsp. sugar 6 tbsp. rice vinegar 1/4 cup sliced almonds 1/2 cup roasted sunflower seeds 2 pkgs. Ramen noodles dry and broken up salt and pepper to taste

Combine all ingredients except almonds and Ramen noodles in a large bowl. Just before serving add almonds and noodles. Gently stir and serve.

Deviled Crab Casserole

1 lb. lump crabmeat 1 cup saltine crackers crushed 1 large celery stalk diced 1 egg hard boiled and diced 1 cup mayonnaise 2 tbsp. Worcestershire sauce 1 tsp. Old Bay Seasoning 1 tsp. dry mustard 1/2 tsp. curry powder lemon wedges

Combine all ingredients except lemon wedges in a large bowl. Place mixture in a lightly greased casserole dish. Bake for 30-35 minutes at 375 degrees. Squeeze lemon over casserole just before serving.

DESSERT

Emerald Ice Cream Parfaits

1/2 gallon vanilla ice cream 3/4 cup cream de menthe 1 8oz. carton whipped topping 1/2 cup pecans chopped

Place 1 scoop of ice cream in a parfait glass or another clear glass. Drizzle 1 tbsp. cream de menthe over ice cream and place another scoop of ice cream and another tbsp. of cream de menthe in glass and top with whipped topping and chopped pecans.