Sea Food Coguilles

1 6-oz. can lobster or crabmeat 1% teaspoon salt 1 10-oz. can mushrooms, sliced dash of pepper

14, cup butter or margarine 2 tablespoons chopped green 14, cup flour pepper 124 cups milk 2 tablespoons dry bread crumbs

Drain lobster or crabmeat; remove hard fibre; flake meat. Drain mush- rooms; reserve 14 cup liquor. Melt butter or margarine in a saucepan; add flour and blend. Gradually stir mushroom liquor and milk into butter-flour mixture. Cook, stirring constantly, until smooth and thickened. Add salt, pepper, green pepper, mushrooms and sea food. Turn into individual casseroles or 1-quart casserole. Top with bread crumbs and bake in a moderate oven (375°F.) for 20 minutes.

4 to 5 Servings

Chicken and Pea Soup

1 10-oz. can condensed 3 cups water

chicken soup dash of poultry seasoning 1 10-oz. can condensed 1/4, teaspoon celery salt

pea soup croutons for garnish

Mix soups together in a saucepan; slowly add water, stirring until well blended. Add poultry seasoning and celery salt. Simmer gently for 5 minutes. Serve with croutons if desired. 6 to 8 Servings

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