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Preparation time 20 minutes. JENNIFER K. LEAKE - Sperryville Shrimp Newburg 1 package (1 pound) frozen cleaned, deveined shrimp 1 can condensed cream of shrimp soup 1/4 cup milk 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 2 egg yolks 1/4 cup dry white wine Hot cooked rice 1. Cook shrimp, following directions.
2. Combine soup, milk, salt and nutmeg in medium-size saucepan; boil. 3. Beat egg yolks with wine slightly in a small bowl, blend in about 1/2 cup of hot shrimp sauce; slowly stir back into remaining mixture in saucepan. Cook, stirring constantly, over low heat, 1 minute, or until slightly thickened; add drained shrimp. 4. Serve with rice; garnish with parsley and lemon wedges, if you wish. BETTY KLISE Flint Hill Chicken, Broccoli Casserole 4 chicken breasts, fully cooked and deboned 1 (10 ounces) box broccoli, cooked 4 medium carrots, sliced and cooked 1 cup mushrooms, sliced and sauteed 1 can cream chicken soup 1/2 cup mayonnaise 1 teaspoon curry powder 1 1/2 teaspoon lemon juice 1/4 cup grated cheese (sharp) 4 sliced bread, toasted and crumbled up Add chicken breast, broccoli, carrots, mushrooms in a bowl. Toss together. Mix chicken soup, mayo, curry powder, lemon juice, salt and pepper to taste. Mix well, and pour over chicken broccoli dish, add bread crumbs. Mix well, put in casserole dish and sprinkle with grated cheese. Bake on 350 degrees for 30 minutes, just until light brown. Enjoy. PEGGY ATKINS Washington Chicken Casserole 8 chicken thighs Dip in mixture of: 1 cup flour 2 teaspoons salt 1 teaspoon pepper Melt in skillet:
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