| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
Swiss |
Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 2 |
ts |
Dijon mustard |
| 4 |
tb |
Flour |
| 1 |
c |
White wine |
| 1 |
c |
Milk |
| 1 |
cn |
Artichoke hearts |
| 16 |
oz |
(2 lg pk) cream cheese |
| 1/2 |
lb |
Swiss cheese, grated |
| 1 |
lb |
Raw shrimp, cleaned, coarsely chopped |
|
|
White pepper, to taste |
| 1 |
lb |
Crabmeat |
INSTRUCTIONS
In a large saucepan, melt butter and add flour. Stir constantly for 1
minute over low heat. Add milk gradually and stir until mixture thickens.
Add cream cheese, a little at a time, stirring with a whisk. Add remaining
ingredients. Cook no more and 10 minutes over low heat, stirring
constantly. Serve over rice or toast points. Serves 6 to 8.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol.com
on Mar 25, 1997
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