Sea King Dinner
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose/Self rising flour||1⁄4 Cup (4 tbs) (Pillsbury Best)|
|Garlic salt||1⁄2 Teaspoon|
|Cayenne pepper||1⁄16 Teaspoon|
|Canned mushroom stems and pieces||4 Ounce (1 Can, Undrained)|
|Frozen shrimp||7 Ounce (1 Package)|
|Frozen crabmeat||6 Ounce (1 Package)|
|Canned water chestnuts||5 Ounce, drained and sliced (1 Can)|
|Cooking sherry||1⁄3 Cup (5.33 tbs)|
|Shredded cheddar cheese toast puffs||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
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.