3 lg. green bell peppers (can mix red & green at holiday time)

Preheat oven to 350 degrees. In a 9x13 inch Pyrex pan, place 1/4 inch or so of water. Cut peppers lengthwise and clean. Leave on tops (these are your containers). Place open side up in water; put in oven. Test after 10 minutes or so; if soft, remove. Do not cook enough so they go limp. Remove from oven; drain; set aside.

NEWBURG:

1 can cream of shrimp soup
1/2 lb. salad shrimp, cooked, drained & dry (if using frozen, thaw & dry)
1/2 lb. imitation crab (use real if you can afford it)
Some white wine (1/4-1/2 c.) or whatever you have on hand (optional)
Any old cheese in refrigerator you want to use & get rid of
Approx. 2-3 tbsp. cream cheese (if you don't have, don't bother)
Leaf thyme
Celery seed
Pepper
Parsley (fresh or flakes)
Worcestershire sauce
Pat of butter

(I sometimes get 1/4 to 1/2 lb. bay scallops as variety.)

Start water heating in bottom part of double boiler. (If you don't have one, use saucepan and direct heat; you are just going to stir more often.)

Pour soup in top of double boiler; place over water. Add wine, cheese, cream cheese, dash (generous) of Worcestershire; stir and simmer until hot and cheese is melted. Sprinkle thyme, celery seed, pepper and parsley over top; add pat of butter and stir.

Continue simmering (stirring occasionally; more often, if direct heat) until very hot. Add shrimp, crab, scallops, etc. (lobster, if so inclined); simmer until these are hot.

Spoon into pepper halves; sprinkle with paprika. Keep warm in oven until ready to serve. Place on small plate and serve.

This can be made in an quantity and made a day ahead, just cover tightly, place in refrigerator and when needed either heat in microwave or slow oven and serve.

Can also omit peppers and serve as an entree over rice.