Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 lb Tiny shell noodles
1 Shallot, minced
4 Green onions, chopped,
-including green tops
2 tb Butter
1 c Chicken stock
1/2 c Dry white wine
1/4 c Marsala or Madeira
3/4 c Cream
1/2 c Grated Gruyere or other
-Swiss cheese
1/2 lb Crab meat
2 Jars marinated artichoke
-hearts, cut in half
1/2 c Chopped flat-leaf parsley
Salt and pepper to taste
1/4 c Grated Parmesan
2 tb Bread crumbs

Cook shell noodles in large pot of boiling water until tender. Drain.

Melt butter and saute shallot and green onions until soft. Add chicken
stock and white wine. Reduce by halt Stir in Madeira and bring to a
boil, Stir in cream and cook until just thickened.

Add cheese to sauce. Combine sauce with pasta and stir in crab and
artichoke hearts. Add parsley and salt and pepper to taste.

Butter a ceramic casserole and put pasta mixture into it. Preheat
oven to 350 degrees F. Top casserole with grated Parmesan and bread
crumbs and bake 30 to 40 minutes, until heated through and bubbling.

PER SERVING: 425 calories, 18 g protein, 49 g carbohydrate, 17 g fat
(9 g saturated), 66 mg cholesterol, 363 mg sodium, 0 g fiber.

Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91.

Posted by Stephen Ceideburg

Browse by categories