Seaside Stew
4 oz can sliced mushroom, drained 1 Tablespoon butter 1 can cream of celery soup 2 cups diced cooked seafood (shrimp, scallops, crab) 1/2 cup milk 1/4 cup grated cheddar cheese 3 Tablespoons white wine Directions In a medium sauce pan, melt butter and sauté mushrooms for one minute. Add remaining ingredients and warm until cheese is melted. Serve over cooked rice. Can substitute cream of shrimp soup for the cream of celery. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
