Salmon Noodles Romanoff
8 ounces uncooked medium noodles
1 1/2 cups creamed cottage cheese
1 1/2 cups dairy sour cream
1/2 cup finely chopped onion
1 clove garlic, minced
1 to 2 teaspoons Worcestershire sauce
Dash red pepper sauce or cayenne red pepper
1/2 teaspoon salt
1 can (16 ounces) salmon, drained, or 2 cans (6 1/2 ounces each) tuna, drained
1/2 cup shredded sharp Cheddar cheese (about 2 ounces)
Heat oven to 325 degrees. Cook noodles as directed on package; drain. Mix noodles, cottage cheese, sour cream, onion, garlic, Worcestershire sauce, red pepper sauce, salt and salmon. Place about 1 cup salmon mixture in each of 5 or 6 greased baking shells or individual casseroles. Sprinkle with cheese. Bake uncovered 20 to 25 minutes. 5 or 6 servings.
Savory Scallops
2 pints scallops, cut up
1 to 1 1/2 cups light cream
6 cups soft bread crumbs
1 cup butter, melted
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons celery seed
Paprika
Heat oven to 400 degrees. Arrange scallops in greased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches. Pour on half the cream. Toss remaining ingredients except cream and paprika; sprinkle over scallops. Pour remaining cream on top. Sprinkle with paprika. Bake uncovered about 30 minutes. 8 servings.