1 lb. 8 oz. butter
2 lb. flour
1 lb. powdered milk
1 gallon water
1/2 oz. salt
1/4 oz. pepper
1/2 gallon shrimp stock
1/4 gallon chicken stock
1 lb. grated cheese
8 oz. Sherry wine
1 lb. chopped mushrooms
1 lb. 8 oz. chopped bell pepper
5 lb. cooked shrimp, chopped
4 oz. pimentos
6 lg. c. white rice

Melt butter in saucepan (lg.) add flour to saucepan. Stir until it makes thick rough. Add water to milk and stock. Bring to slow boil: add all seasonings. Add shrimp and chicken stock. Add Sherry wine, and all vegetables and shrimp. Add pimentos and simmer for 20 minutes. Cook rice in large pan using shrimp stock, and butter, and salt. Spoon rice into large serving bowl and top with Shrimp Newburg Sauce: Serve with salad and bread. serves 10.