The Healthy My Ass Cookbook

Photos
Recipes
Computing
Memorials
Extras
Queer
Rainbow Line
Appetizers
Beverages
Breads
Breakfasts
Candies
Cookies
Desserts
Entrées
Salads
Sauces
Sides
Soups
Vegetables
Index
(Mouse over picture to enlarge.)

Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs

Lasagna

Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole

Meatloaf

Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Prime Rib

Rosemary's Chicken Breasts

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Roasted Pork Butt

Stromboli

Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole

Turketti

Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Scallops in Beer Cheese Sauce

My own creation of scallops and bacon in a beer cheese sauce over noodles.

Ingredients:

8 ozs. Egg Noodles
9 slices Bacon, 1/2 lb. raw
1 10.75-oz. can Cheddar Cheese Soup
3/4 cup Beer
3/4 cup Milk, divided usage
1 lb. Bay Scallops
4 Green Onions
1 clove Garlic
1 tsp. Seafood Seasoning
2 Tbsps. Flour

Directions:

Bring to a boil enough water to prepare the Egg Noodles according to the package directions.  Cut the Bacon into 1/2 inch pieces and fry crisp in a large skillet.  Meanwhile, in a small saucepan, whisk the Cheddar Cheese Soup with the Beer and 1/2 cup of the Milk and begin heating over the lowest heat until hot, whisking occasionally.  While the soup is heating, rinse the Bay Scallops under cold water, drain and pat dry on paper towels.  Slice the Green Onions.  Remove the crisp bacon from the skillet and set aside to drain on paper towels.  Keep two tablespoons of the bacon grease and the bacon specs in the skillet, discarding any excess grease.

Begin boiling the egg noodles as directed on the package.  Use a garlic press to press the Garlic and add with the scallops, green onions, and Seafood Seasoning to the bacon grease.  Sauté until the scallops turn whiter and get slightly firm (about 5 minutes on medium heat).

Combine the soup mixture with the scallops mixture in the skillet.  In a small jar, mix the Flour with the remaining 1/4 cup of Milk and stir or shake till all the flour is blended.  Stir into the scallops and heat until mixture thickens or boils, stirring frequently.

Drain the egg noodles.  At this point you can combine the scallops, bacon and noodles in the empty noodles pot, as I do and pictured, or you can serve the scallops mixture over the prepared egg noodles garnished with the crumbled bacon.

Print

Other Information:

Source: I made this one up from ideas I got from my friend Lynn Kinshella.

Times:
Preparation: 0:30
Cook: 0:30
Total: 1:00

Yield: 6 cups
Servings: 3

Nutrition Facts per Serving:
703 Calories
20g Fat (26.5% calories from fat)
46g Protein
77g Carbohydrate
4g Dietary Fiber
150mg Cholesterol
1162mg Sodium.

Exchanges per Serving:
4 Grain(Starch)
4 Lean Meat
1/2 Vegetable
0 Non-Fat Milk
1 1/2 Fat.

Rainbow Line

Copyright 2006-2017 by Keith Langeneckert.  All rights reserved.  Contact WebMaster.