1/3 cup minced onion
1/4 cup butter
1/4 cup all-purpose flour
1 cup milk
1 cup light cream
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounce can sliced water chestnuts, drained
2 tablespoons lemon juice
1 cup flaked cooked crabmeat
1 cup peeled cooked shrimp
3 cups cooked rice
1 cup shredded cheddar cheese, divided

In a saucepan, saute onion in butter. Blend in flour.

Add milk and cream. Cook and stir until thick and bubbly. Remove from heat.

Stir in ingredients and 1/2 of the cheese.

Spoon into 2-1/2 quart casserole.

Bake for 350 degrees for 25 minutes.

Sprinkle with cheese.

6 servings.

This is the rice recipe Grandma Ida always made at Thanksgiving and Christmas. I continued the tradition, and now my kids insist that I make this same recipe when we gather around the holidays. It could very well be a dessert, but we always serve it with the main course.

1 cup raw plain rice (not parboiled)
2 cups boiling water
1 teaspoon salt
3 to 4 cups milk
1/4 cup butter
2 teaspoons cinnamon
1/4 cup sugar
1/4 cup brown sugar

Add rice and salt to boiling water. Reduce heat and simmer 20 to 30 minutes until most of the water is absorbed.

Add 3 cups milk and simmer until rice is completely tender and mixture is creamy and firm - not soupy. Stir several times to prevent sticking and scorching. Add more milk if needed.

When rice is done, put it in an oven-proof casserole dish.

Brown butter and pour it over the top of the rice. Sprinkle generously with the cinnamon and sugars.

Keep rice warm in the oven.

Serves 4 to 6.

Leftovers are great warm or cold.

This shrimp, mushroom, and artichoke casserole is as good as it sounds. It is not a good diet recipe, but we all have to splurge once in a while. Great for entertaining!

2-1/2 tablespoon butter
1/2 pound mushrooms
1-1/2 pounds shrimp
1 (16 ounces) can artichoke hearts
4 1/2 tablespoons butter
4 1/2 tablespoons flour
3/4 cup milk
3/4 cup heavy cream
1/2 cup dry sherry
1 tablespoon Worcestershire sauce
salt and pepper to taste
1/2 cup grated Parmesan cheese
paprika

Melt 2-1/2 tablespoons butter, and saute sliced mushrooms. Set aside.

Boil and shell shrimp.

In 2 quart casserole, make 1 layer each of artichoke hearts, shrimp, and mushrooms.

Sauce:
Melt 4 1/2 tablespoons butter, stirring with wire whisk.
Add flour, milk, and cream. Stir until thick.
Add sherry, Worcestershire sauce, salt, and pepper.
Pour sauce over layered ingredients.

Sprinkle top with cheese. Sprinkle with paprika.

Bake at 375 degrees for 20 to 30 minutes.

Serve over rice or pasta. This is better if made the day before.

Serves 6.