1 Lb. Lump Crab meat
1 Lb. Scallops
1 Lb. Shrimp—(pan fry peeled shrimp in a little olive oil until pink)
1/2 cup plus 3 tablespoons of Flour
Mushrooms—sliced and raw—I use about a cup.
2 Teaspoons of Salt—I use sea salt
4 Cups of Milk
1 Cup of Vermouth, dry
1/8 Teaspoon of Tabasco (You can use a tad more if you prefer)
1 Cup of Bread Crumbs
1/4 Cup of Parmesan Cheese
1/4 Teaspoon of Paprika

In a small skillet, add 3 tablespoons of olive oil. Place over medium heat, add scallops, cook 4 to 5 minutes or until done. Set the pan with the scallops aside. In a large skillet, add 1/2 cup of olive oil and salt, place over medium heat, stir in the 1/2 cup of flour until smooth, then slowly add the milk stirring constantly until mixture thickens. Add 3 tablespoons of flour to the scallops in the smaller pan. Stir until smooth. Then add the scallops to the larger skillet. Now add the crab and the shrimp, mushrooms, vermouth and tabasco. Stir until well blended. Add the mixture to a Pam-sprayed casserole dish. Sprinkle the bread crumbs evenly on top, follow with the Parmesan Cheese and then Paprika. Place in a 375 degree oven for 20 minutes. I like to serve this dish with rice. I prefer whole grain brown rice because it’s better for you.

Thursday, October 29, 2009

Ingredients
For Lake Cake
1 cup butter or margarine, softened
2 cups sugar
3 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
8 egg whites, stiffly beaten
For Filling
8 egg yolks
1 1/2 cups sugar
1/2 cup butter or margarine
1 cup chopped pecans
1 cup raisins
1 cup flaked coconut
1/4-1/2 cup bourbon
1/2 cup sliced maraschino cherry
For Frosting
3/4 cup sugar
8 teaspoons water
1 egg white
1/2 tablespoon light corn syrup
1 dash salt
1/2 teaspoon vanilla extract
pecan halves (optional)
Directions
1FOR CAKE:Cream butter: gradually add sugar, beatin well.
2Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with flour mixture.
3Mix well after each addition.
4Stir in vanilla.
5Fold in egg whites.
6Pour batter into 3 greased and floured 9 in round cake pans.
7Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
8Cool in pans 10 minutes; remove from pans and cool completely.
9FOR FILLING:Combine egg yolks, sugar and butter in a 2 quart saucepan.
10Cook over medium heat, stirring constantly, about 20 minutes until thickened.
11Remove from heat, and stir in remaining ingredients.
12Cool completely.
13FOR Frosting: Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended.
14Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form.
15Remove from heat.
16Add vanilla; beat an additional 1 minute or until the mixture is thick enough to spread.
17To assemble cake: Spread filling between layers and on top of cake; spread sides with frosting.
18Garnish with pecan halves, if desired.