Title: Seafood Au Gratin W/artichoke Hearts
Categories: Vegetable
Yield: 6 Servings

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

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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