Old MacDonald's Potato Box Recipes
Shellfish Flavored Baked Potatoes Ingredients 1 pint shucked oysters 1/2 pound scallops 1 small green pepper -- chopped fine celery fronds -- chopped fine 1large Italian onion -- chopped fine Lots of finely chopped parsley Ground black pepper Ground thyme 1/2 pound thick sliced Polish ham -- diced 1 quart light cream 3 teaspoons flour A lot of red-skinned potatoes -- washed well and -- thinly sliced High quality bread crumbs Directions Laminate the solid ingredients into deep baking dish in the follow ing 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 tablespoon 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.

Old MacDonald's Potato Box Recipes

Shellfish Flavored Baked Potatoes

Ingredients

1 pint shucked oysters
1/2 pound scallops
1 small green pepper -- chopped fine
celery fronds -- chopped fine
1large Italian onion -- chopped fine
Lots of finely chopped parsley
Ground black pepper
Ground thyme
1/2 pound thick sliced Polish ham -- diced
1 quart light cream
3 teaspoons flour
A lot of red-skinned potatoes -- washed well and
-- thinly sliced
High quality bread crumbs

Directions

Laminate the solid ingredients into deep baking dish in the follow
ing 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 tablespoon 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.