We finally got around to cleaning out my Dad's desk yesterday and found the following recipe. It's marked in his handwriting "Old Family Recipe Sidney L. Hurdle," but I don't recognize it. The recipe itself is a xerographic copy in someone else's hand. I sure wish Dad had provided us with a few additional words about this recipe!
If a cousin or friend should recognize the handwriting or the recipe, please let me know where this came from. Below is the page I found, and below that is the recipe typed out. I've made a couple of notes, as a couple of words are missing from the recipe.
I haven't tried this yet. I may cook it tonight and sample it on the children. If it is fit to eat I will give a report, and would appreciate any reports from any of my three dozen readers!
Like many old-fashioned recipes, this one calls for Campbell's Cream of Mushroom soup, which is a magical elixir. Campbell's Cream of Mushroom soup usually goes on deep discount at Thanksgiving or Christmas, although this year both Kroger and Wal-Mart held the line at a dollar a can. It's regular price is $1.49 at Kroger or $1.19 at Wal-Mart.
Several years ago I bought 50 cans at 50-cents per can and they lasted a year. I repeated this for several years. This year the best price I could find was 65 cents per can at a Memphis Target store. I only bought 10 cans in the hope that someone would drop the price to 50 cents but it never happened. This is going to prove to be a very costly mistake this year.
Seafood Lasagna (use large casserole dish)
6-8 Lasagna Noodles
BLEND THE FOLLOWING
1 c. onion that has been sauteed in 2 T. butter
8 oz. cream cheese
1/2 cup cottage cheese
1 beaten egg
1/2 t. salt
1/8 t. pepper
COMBINE THE FOLLOWING
2 cans cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 7 1/2 oz. can crab meat (or fresh, see note one)
1 lb. shrimp (see note two)
1/4 cup Parmesan cheese
1/2 ? grated sharp cheddar cheese (one-half cup? see note three)
Put 3-4 Noodles in a long casserole. Spread 1/2 onion and cream cheese mixture on noodles. Spread 1/2 soup and shrimp mixture over cheese layer. Then repeat layers. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 45 minutes. Then add cheddar cheese. Bake for 3-4 minutes more (see note four). Let Stand 15 minutes before serving.
My Dad has written at the bottom (in his own hand) "Use Extra Large Casserole Dish."
Note One: In the margin is written 1/2 lb. fresh crab meat, barely visible. I'm guessing that is to replace and not in addition to the canned crab. The canned refrigerated crab from Costco or Sam's Club or from the fish section at the supermarket would probably be great, but not the tuna-fish type of crab in the 7.5 oz. can.
Note Two: The recipe does not specify whether the shrimp is cooked or not. I would assume the shrimp should be cooked. Also, I really don't see why the shrimp couldn't be sauteed with the onion and then spread with the cream cheese mixture.
Note Three: The recipe does not specify whether the "1/2" of cheddar cheese is a 1/2 cup or 1/2 lb. I think it is a 1/2 cup. I also think extra sharp would be better than merely sharp.
Note Four: The recipe calls for four minutes of cooking after sprinkling with the cheddar cheese. I'm not sure this is long enough to get the cheese nice and brown.
Note Five: This recipe calls for cottage cheese vs. ricotta cheese. I'm not sure which would be best. I would think you could use either.