| 1 lb |
String Ray wings |
Cut into 1/2" pieces |
| 1 Cup |
Mushrooms |
Sliced |
| 3 Stalk |
Celery |
Diced |
| 1/2 Cup |
Green Pepper |
Chopped |
| 1/2 Cup |
Cracker crumbs |
|
| 6 Tbsp |
Butter |
|
| 2 Cups |
Milk |
|
| 4 Tbsp |
Cheddar |
Grated |
| 4 Tbsp |
Flour |
|
| 1/8 tsp |
Basil |
|
| 1/2 tsp |
Salt |
|
| 1/4 tsp |
Black pepper |
|
| 1 pinch |
Nutmeg |
|
Melt 2 tbsp of the butter in a saucepan. Add mushrooms, celery, onion, green
pepper and basil. Saute for 10 mins or until celery is tender. While mushrooms are
sauteing, make a sauce by melting 4 tbsp of butter in the top of a double boiler.
Stirring constantly, gradually add the flour. Add salt, pepper, and nutmeg. Slowly
pour in the milk. Cook and stir for about 6 mins until sauce is thick and smooth.
Add stingray to mushroom mixture and cook for 5 mins. Combine with white sauce
and stir well. Pour mixture into casserole dish.
Cover with cracker crumbs and top with grated cheese.
Bake at 350 for 20 mins or until golden brown.
RuddeDogg