1 pkg. fettuccine
1/4 to 1/2 lb. slab bacon
1 med. onion
2 c. milk
1 tbsp. cornstarch
Salt and pepper to taste
1 pkg. pollack or shrimp
1 c. celery
8 oz. (1 c.) fresh sliced mushrooms
1/2 c. Velveeta cheese
1/2 tsp. garlic

Fry bacon to almost crisp. Add chopped vegetables. Saute until desired firmness. Add milk and cornstarch to mixture and lay fish into the pan so they can simmer until done. Keep lid on frying pan. Check often so mixture does not thicken too much. Add chunked Velveeta and recover. Try not to stir. Just lightly move fish around so as not to break them up. Cook until fish is thoroughly cooked and sauces are blended and cheese melted. Thicken more by leaving lid off for a while. Boil fettuccine during this process so it can be served just as the sauce is done. Serve shrimp-bacon white sauce over bed of noodles.