2 (10 1/2 oz.) cans mushroom soup
8 oz. cream cheese
3 (4 1/2 oz.) cans shrimp or 1 lb. fresh shrimp
2 tsp. lemon pepper seasoning
3 tbsp. Worcestershire sauce
1 lb. lump crabmeat
Tabasco
1 (10 oz.) can cream of shrimp soup
3 (8 oz.) mushrooms, sliced, drained
Salt to taste
2 tbsp. dry mustards
2 (8 oz.) cans water chestnuts

Heat soups. Stir in cream cheese until melted. Add remaining ingredients. Serve hot in chafing dish with baked garlic bread.