SEAFOOD COQUILLES
1 6-oz. can lobster or crabmeat
1 4-oz. can mushrooms, sliced
¼ cup butter or margarine
¼ cup flour
1⅔ cups milk
½ teaspoon salt
dash of pepper
2 tablespoons chopped green pepper
2 tablespoons dry bread crumbs
Drain lobster or crabmeat; remove hard fiber and flake. Drain mushrooms; reserve liquor. Melt butter or margarine in a saucepan; add flour and blend. Add milk to mushroom liquor to make 2 cups liquid (about 1⅔ cups milk). Gradually stir into butter-flour mixture. Cook, stirring constantly, until smooth and thickened. Add salt, pepper, green pepper and seafood. Turn into individual casseroles or 1-quart casserole. Top with bread crumbs and bake in a moderate oven (375°F.) 20 minutes. 4 to 5 Servings