1 c. finely chopped celery
1 c. finely chopped green pepper
1/2 c. butter
1 tbsp. flour
1 can Rotel chilies and tomatoes
1 can mushroom pieces (4 oz.)
1 (8 oz.) pkg. Velveeta cheese, cubed
1 (8 oz.) pkg. Old English cheese, cubed
1 lb. cook shrimp, peeled and minced

Saute celery and green pepper in butter; stir in flour. Add tomatoes, mushrooms, cheeses and shrimp. Cover and cook on low heat until cheese is melted, about 30 minutes. Stir occasionally to blend flavors. Serve hot with corn chips or crisp crackers. Yield 5 cups.