Post by Chris in NM on May 20, 2003 7:16:51 GMT -6
Shrimp-Crab Bisque Sandwiches
from "A Campbell Cookbook Cooking with Soups" circa 1950's
1 can - 10 oz. - frozen condensed cream of shrimp soup, thawed
1 can - 7 oz. - crab
2 tbl. minced celery
2 tbl. minced green pepper
1 tbl. minced onion
2 tbl. mayonnaise
few drops lemon juice
1/4 tsp. Worcestershire
salt and pepper
4 slices toast or rusks (rolls)
grated Parmesan cheese
1/3 c. milk
Measure out 1/4 c. soup; mix with crab, celery, green pepper, onion, mayonnaise, lemon juice and seasonings. Place toast or rusks on cookie sheet. Top with crab mixture. Sprinkle with cheese. Bake in a 425 degree oven 10 to 15 minutes or until hot. Combine remaining soup with milk. Heat; stir often. Serve as sauce over sandwiches. 4 servings.
from "A Campbell Cookbook Cooking with Soups" circa 1950's
1 can - 10 oz. - frozen condensed cream of shrimp soup, thawed
1 can - 7 oz. - crab
2 tbl. minced celery
2 tbl. minced green pepper
1 tbl. minced onion
2 tbl. mayonnaise
few drops lemon juice
1/4 tsp. Worcestershire
salt and pepper
4 slices toast or rusks (rolls)
grated Parmesan cheese
1/3 c. milk
Measure out 1/4 c. soup; mix with crab, celery, green pepper, onion, mayonnaise, lemon juice and seasonings. Place toast or rusks on cookie sheet. Top with crab mixture. Sprinkle with cheese. Bake in a 425 degree oven 10 to 15 minutes or until hot. Combine remaining soup with milk. Heat; stir often. Serve as sauce over sandwiches. 4 servings.