Yield: 6 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Butter |
2 teaspoons | Dijon mustard |
4 tablespoons | Flour |
1 cup | White wine |
1 cup | Milk |
1 can | Artichoke hearts |
16 ounces | (2 lg pk) cream cheese |
½ pounds | Swiss cheese, grated |
1 pounds | Raw shrimp, cleaned, coarsely chopped |
\N \N | White pepper, to taste |
1 pounds | Crabmeat |
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@...
on Mar 25, 1997