| | Directions | | Melt butter in medium saucepan. Stir in flour and cook over medium heat, stirring until bubbly. Add milk all at once. Cook until mixture boils and thickens; stir constantly. Stir in cream cheese until melted. Blend in dill, sherry, shrimp and mushrooms. Cook over low heat until hot through. Serve over puff pastry shells or rice. |
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| Ingredients | | - |  | 2 tablespoons butter or margarine |
| - | | 2 tablespoons flour |
| - | | 1 1/2 cups milk |
| - | | 3 ounces cream cheese |
| - | | 1 tablespoon snipped dill or 1 teaspoon dried dill weed |
| - | | 2 tablespoons cooking sherry |
| - | | 1 can sliced mushrooms, drained (4 1/2 ounce can) |
| - | | 1/8 teaspoon pepper |
| - | | 1/2 cup cooked and cleaned shrimp (can use crab or imitation crab or lobster) |
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