My last car was a bit of a lemon.
And by lemon I mean I’m not sure there was a single thing I didn’t have to fix on that thing. As in I am pretty sure that Jeep saw the inside of the shop more than it saw the road.I became intimately familiar with the side of the road. CAA was my BFF. My mechanic cringed as much as I did when I
was towed pulled in the shop. It never seemed to be just a simple fix.
Other than gaining a higher tolerance for the cold from sitting on the side of the road in the middle of the winter, I did gain a knack for identifying what was wrong by the sound my Jeep was making. Amazing, since I am the least mechanically inclined person there is. I don’t know whether it is a good ting or bad that I’ve been able to put it to use.
A couple of weeks ago Mr Ginge took my car in to work so that he could take it for an oil change, which left me his truck for a couple days. It started to make a funny noise like something was caught in the fan blade. I knew exactly what was wrong and texted him ( in my very accurate mechanical terminology) the following:
“pulley thing in your serpentine belt is going”
I’m not quite sure he believed me, because when he came home the next night, I had to start up his truck so that he could hear the noise.
Having replaced a couple of those on my Jeep before, I told him again ” One of your pulley things are going” he just nodded.
He drove it to work, got it to the shop and had it repaired.
Turned out, one of the pulleys had gone in his serpentine belt. :)
Anyway, what that has to do with this casserole is basically nothing. Other than it is rich and comforting when you have had a week of vehicle repairs. We found the recipe on the back of a box of frozen lobster we got on sale and have adapted it to suit our tastes. It’s not pretty, but it certainly is tasty.
- 3 tbsp butter
- 2 tbsp flour
- 1/2 tsp mustard powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 1 1/3 cups milk or cream
- 2 cups sliced mushrooms
- 1/4 cup shredded Swiss cheese
- 1 cup soft bread cubes
- 2 cups cooked seafood ( crab, shrimp, scallops, lobster, or a mix works great), diced
- 1/3 cups panko
- Preheat the oven to 350°F. Spray a casserole dish with no stick spray.
- In a small saucepan, melt the butter over medium heat. Add the flour, mustard powder, paprika, salt and pepper and stir until smooth. Slowly pour in the milk or cream, stirring constantly. Bring to a simmer and continue to cook until thickened and smooth.
- Add the Swiss cheese and mushrooms, stirring until the cheese has melted. Stir in the seafood and the bread cubes.
- Pour into the prepared casserole, top with the panko and bake for about 30 minutes. Let set for 5 minutes, then serve.
I linked this recipe up to Strut Your Stuff Saturdays and: