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Seafood Newburg

1 lb. Haddock
Meat from 2 Lobsters
1 lb. Scallops
1 lb. Clams
1 lb. Shrimp


White Cream Sauce:
1 1/2 cups sherry wine
2 Tbsp. cornstarch to thicken
Dash paprika
1 can cream of mushroom soup


Cream Sauce:
Melt 4 tablespoons butter or margarine over low heat. Add slowly until blended 4 tablespoons flour, 1 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and gradually stir in 2 cups milk. Return to heat. Cook until thick and smooth, stirring constantly.


Saute all seafood slowly a little at a time in frying pan. In drippings and the sherry; boil 1 minute. Add paprika and thicken with cornstarch.


Add to cream sauce; blend well. Add seafood. Serve on toast tips or prepared frozen pastry shells.



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