Deviled Eggs, Shrimp and Mushrooms in Cheese Sauce
Serves 6
(Serve spooned over rice, noodles, biscuits, English muffins or toast, depending on what meal you are serving-breakfast, brunch, lunch or dinner.)

6 hard-boiled eggs
3 Tbsp. mayonnaise
pinch of dry mustard
dash each of Tabasco & Worcestershire sauce
salt & pepper
1 c. cooked, drained shrimp
1 c. sliced, cooked & drained mushrooms

Cut shelled eggs in half & remove yolks. Mix yolks with mayonnaise, mustard, Tabasco, Worcestershire sauce, salt & pepper to taste. Refill egg whites with mixture & place in buttered 1 quart casserole dish, along with shrimp & mushrooms.

Cheese Sauce:

2 Tbsp. butter
2 Tbsp. flour
1 c. milk
1/2 c. cheese, diced
salt & pepper to taste

Melt butter over low heat & gradually blend in flour. Cook this roux gently for a minute or so, then add milk a little at a time, stirring constantly throughout. When sauce has thickened, add cheese, salt & pepper, continuing to stir till cheese is melted.

Pour Cheese Sauce over eggs, shrimp & mushrooms & bake in 350 degree oven till thoroughly heated & bubbling, about 10-15 minutes.