SEVICHE SEAFOOD SHELLS

1/2 lb. bay scallops

1/4 c. fresh lime juice

1/3 c. diced med. bell pepper

1/3 c. thinly sliced green onions

1 tbsp. fresh minced cilantro or 1 tsp. dried

1 tsp. olive oil

1/8 tsp. salt

1/8 tsp. pepper

3 drops hot sauce

16 cooked jumbo macaroni shells

Cook scallops in small amount of boiling water for 1 minute.

Drain. Combine scallops and fresh lime juice in small bowl.

Toss well.

Cover and refrigerate for 1 hour.

Add next 7 ingredients. Stir well.

Cover and chill 30 minutes. Drain.

Stuff each macaroni shell with 1 tablespoon scallop mixture.

Arrange on serving platter.

SEAFOOD FANCIES

8 oz. can Pillsbury refrigerator
butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed &
drained

2 1/2 oz. can tiny shrimp, rinsed &
drained

1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained &
sliced

Heat oven to 400 degrees.

Lightly grease cookie sheets.

Separate dough into 12 pieces.

Separate each piece into 3 equal layers.

Place on prepared cookie sheets.

In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder.

Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts.

Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot, refrigerate leftovers.

Makes 36.

SEAFOOD FANCIES

8 oz. can Pillsbury refrigerator
butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed &
drained
2 1/2 oz. can tiny shrimp, rinsed &
drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained &
sliced

Heat oven to 400 degrees.

Lightly grease cookie sheets.

Separate dough into 12 pieces.

Separate each piece into 3 equal layers.

Place on prepared cookie sheets.

In small bowl, combine crab, shrimp, cheese, mayonnaise, onion,
pimento, parsley flakes and curry powder.

Spoon teaspoonful seafood mixture onto each dough piece; top
with several slices of water chestnuts.

Bake at 400 degrees for 10 to 12 minutes or until
light golden brown.

Serve hot, refrigerate leftovers. Makes 36.