Lobster En Casserole

2 tablespoons of chopped onion
1/2 clove garlic, minced
1 tablespoon of butter or margarine
1/2 of an 11 ounce can of condensed Cheddar cheese soup
one 3 ounce can of sliced mushrooms, drained
1/4 cup of milk
2 tablespoons of dry sherry
1 tablespoon of snipped parsley
1 1/2 cups of canned or fresh or frozen cooked lobster
1/2 cup of frozen peas, cooked and drained
1 tablespoon of buttered soft bread crumbs

Cook the onion and garlic in butter until tender, but not brown. Stir in the soup and mushrooms. Gradually blend in milk, wine, and parsley. Add the lobster and peas. Cook and stir until heated through. Spoon into two 1 cup casseroles, top each with a wreath of crumbs. Bake in oven at 350ºF. for 25 - 30 minutes. Makes 2 servings

Scallops Mornay

1/2 cup of sauterne
3/4 cup of water
1/4 teaspoon of salt
a dash of pepper
1/4 teaspoon of instant minced onion
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8 ounces of frozen scallops, about 1 1/2 cups
1/2 cup of sliced fresh mushrooms
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1 tablespoon of butter or margarine
1 1/2 tablespoons of all purpose flour
1/2 cup of milk
1/4 cup of grated process Swiss cheese
1 to 2 tablespoons of snipped parsley

Combine the wine, water, salt, pepper, and instant onion in saucepan, simmer for 5 minutes. Add scallops and mushrooms, cover, simmer for 5 minutes. Remove scallops and mushrooms, set aside, while preparing sauce. Cook stock in pan until reduced to 1/2 cup, about 15 minutes. Melt the butter in another saucepan, stir in flour. Stir in fish stock and milk, cook and stir until mixture thickens and bubbles.  Add cheese, stirring until melted. Season with salt and pepper, if needed. Remove from heat, add scallops and mushrooms. Spoon into two individual baking dishes. Bake in moderate oven at 375ºF. for 15 to 20 minutes. Trim with parsley. Serves 2

Apple Lime Cooler

1/2 pint of lime sherbet
3/4 cup of apple juice, chilled

Beat the sherbet until softened and smooth. Gradually stir in apple juice until the mixture is blended. Pour into 2 chilled glasses, serve at once.

Mixed Fruit Mold

one 12 ounce package of frozen mixed fruit, thawed
one 3 ounce package of raspberry flavored gelatin
one 7 ounce bottle of lemon lime carbonated beverage, about 1 cup

Drain the mixed fruit, reserving syrup. Add enough water to syrup to make 1 cup. Heat to boiling, add gelatin, stir until dissolved. Cool to room temperature, gently stir in carbonated beverage. Chill until partially set. Fold in fruit. Pour into a 9x5x3 inch loaf pan. Chill until firm. Cut in squares, serve on salad greens. Top each serving with a dollop of mayonnaise or salad dressing.