2 tbsp. butter
2 tbsp. chopped green pepper
4 oz. can mushroom pieces (drained)
3 tbsp. flour
1/4 tsp. dry mustard
3/4 c. tomato juice (or canned tomatoes, finely chopped)
2/3 c. milk
3/4 c. sharp Cheddar cheese, grated
3/4 c. sm. cooked shrimp (a 5 oz. pkg. frozen shrimp - thawed, rinsed and drained)

Saute mushrooms and peppers in butter for 5 minutes. Blend in flour and mustard. Add tomato juice gradually and stir until smooth and thickened. Add milk and cheese, stirring constantly. Fold in drained shrimp and heat thoroughly.

Serve over toasted English muffins, in a patty shell or over a baked potato. May be frozen and reheated in the microwave.