1 c. butter
4 c. milk
1/4 tsp. garlic powder
1/4 tsp. dry mustard
4 1/2 tsp. lemon juice
3/4 lbs. mushrooms
1/2 c. chopped pecans or walnuts, optional
4 1/2 tsp. salt
1 c. flour
1 lb. Gruyere or Velveeta cheese
1/4 tsp. white pepper
Dash of catsup
4 1/2 lbs. shrimp, boiled and deveined
4 c. rice, cooked

Make cream sauce with butter, flour and milk, cut up cheese and add to sauce. Stir until melted and smooth. Add garlic powder, salt, pepper, mustard, lemon juice, mushrooms, and shrimp. Heat 10 to 15 minutes. Serve over rice. May sprinkle pecans or walnuts on top. Serves 12.