*  Exported from  MasterCook  *

                     Bivalve Flavored Baked Potatoes

Recipe By     : Key Gourmet CD Rom
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish & Seafood                   Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pt            Shucked oysters
     1/2  lb            Scallops
   1      sm            Green pepper -- chopped fine
                        Celery fronds -- chopped fine
   1      lg            Italian onion -- chopped fine
                        Lots of parsley -- chopped fine
                        Ground black pepper
                        Ground thyme
     1/2  lb            Polish ham -- thick sliced & diced
   1      qt            Light cream
   3      ts            Flour
                        Lots of red-skinned potatoes --
                        - washed well & thinly sliced
                        High quality bread crumbs

Laminate the solid ingredients into a shallow of deep baking dish in
the following order: onions, pepper, celery, oysters (including shell
liquor if present in the container), ham, scallops, potatoes;
disperse the parsley, thyme and black pepper throughout during the
lamination process. Cover the dish tightly with plastic film and
place in microwave at medium power for a period sufficient to cook
the celery.

Mix the flour in a few tablespoons cold water by shaking it violently
in a tightly closed jar. Pour the flour suspension all over the
cooked ingredients in the dish; light stirring might be in order.
Now add the cream until the liquid level is slightly below the
surface of the mix. Sprinkle the top with a generous layer of bread
crumbs. Place uncovered in a heated oven and bake until the juice
bubbles up around the edges and the surface is nicely browned.

Busted by sooz


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