| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish |
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Cooked, deveined shrimp |
| 1/2 |
c |
Sliced mushrooms |
| 1/8 |
ts |
Cayenne pepper |
| 1 1/2 |
c |
Milk |
| 2 |
tb |
Chopped pimiento patty shells or toast points |
| 3 |
tb |
Butter or margarine |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Chopped green pepper |
| 3 |
tb |
All-purpose flour |
INSTRUCTIONS
Thaw shrimp if frozen. In a large skillet, saute mushrooms and green
pepper in butter until tender. Blend in flour, salt and cayenne pepper.
Gradually add milk. Cook until thickened, stirring constantly. Stir in
pimiento and shrimp. Heat. Serve in patty shells or on toast points.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Eternal Combustion Protection”