Sea King Dinner Recipe
Ingredients
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Butter | 1/4 Cup (16 tbs) | |
| 1/4 cup Pillsbury's Best All Purpose or Self-Rising Flour | ||
| Garlic salt | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Cayenne pepper | 1/16 Teaspoon | |
| 4-ounce can mushroom stems and pieces,undrained | ||
| 7-ounce package frozen shrimp | ||
| 6-ounce package frozen crabmeat | ||
| Water chestnuts | 5 Ounce, drained | |
| Cooking sherry | 1/3 Cup (16 tbs) | |
| 1 cup shredded Cheddar cheese Toast Puffs | ||
| Bread slice | 16 | |
| Butter | 1/4 Cup (16 tbs), melted | |
Directions
Saute green pepper, onion and celery in butter in large saucepan until tender, about 10 minutes.
Biend in flour, garlic salt, salt, paprika and cayenne pepper.
Cook until bubbly.
Blend in mushrooms, shrimp, crabmeat, water chestnuts and sherry.
Simmer, covered, 20 minutes.
Blend in cheese stirring until melted.
Biend in flour, garlic salt, salt, paprika and cayenne pepper.
Cook until bubbly.
Blend in mushrooms, shrimp, crabmeat, water chestnuts and sherry.
Simmer, covered, 20 minutes.
Blend in cheese stirring until melted.
Chef
