Preheat oven 350F.

2 T. flour
1 cup milk
cook until thick.
Add: 1/2 t. Worcestershire sauce
   1 t. mustard
   1/2 cup Miracle Whip
    1/2 t. salt
   pepper

Pour sauce over haddock (about 1 lb.) in a pan or dish and bake, uncovered 30 minutes.

SCALLOPS IN WHITE WINE SAUCE

Ingredients:
1 lb. scallops
1 t. garlic powder or salt
1 small onion
6 medium mushrooms
1 small container sour cream
1/4 cup white wine
1 T. flour

Fry scallops in butter. Add garlic powder. Place scallops in a dish and saute onions and mushrooms. Add the flour and sour cream and heat. Add white wine and stir until thickened. Add more wine to taste. Place scallops back in sauce, heat, and serve.

SEAFOOD CASSEROLE

1 lb. haddock or other white fish
3/4 - 1 lb. scallops
6 - 1 lb. lobsters (1 1/4 to 1 1/2 lbs. meat)
1/2 lb fresh or frozen shrimp


Place haddock and scallops in a pot of boiling water to which add 1 T. lemon juice. Bring to a boil, then turn heat down to low. Let simmer until cooked.
Place haddock, scallops, lobster and shrimp in a 9 x 13 baking dish.

SAUCE
1/4. butter
1/3 cup flour
2 cups milk
1 can cream of mushroom soup
1 can mushroom pieces and stems (drained)
1/2 t. lemon juice
1 t. Worcestershire sauce
white wine

Cook until thickened and add 1/4 to 1/2 cup white wine.
Pour sauce over the fish mixture.
Spread 1 1/2 to 2 cups grated cheddar and mozzarella chees over the casserole.
Top with a mixture of 2 T. butter, 5 slices of bread, cubed and tossed with the butter.

Bake at 375 for approxiamtely 30 minutes or until browned.

RENA DAGGETT'S LOBSTER CURRY

2 T. melted butter
2 T. chopped onions
1 tsp. curry powder
Cook five minutes.

Add:
1 T. flour
salt and pepper to taste
2 cups milk
1 egg
Cook until thick and add
2 cups chopped lobster.

This was my mother-in-law's recipe and a favourite of my husband, Doug.

CLAM PIE

Ingredients:
1 pint shelled clams
1 small onion
3 or 4 med. potatoes
3 slices raw bacon, cut into 3 or 4 pices each
1 can cream of mushroom soup

Boil potatoes and onions until potatoes are nearly cooked. Drain, leaving a small amount of water and add juice from clams. Spread on the bottom of a 9 x 13 pan.
Spread clams over the top of potatoes and onions. Then place the bacon randomly over the mixture and dot the soup over all. Cover with a pie crust or crust made with tea bisk.
Bake at 375 until the crust is done.
Like so many dishes, this is more delicious when warmed up the next day.

ITALIAN SPAGHETTI SAUCE
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