Recipe - Dill-Sauced Shrimp Dish

Uncooked rice; for 8
servings
1/3 cup Butter
1/3 cup Allpurpose flour
2 One fourth teaspoon Salt
1 One fourth teaspoon Dill weed
4 cup Milk
2 One half pound Cooked shrimp; shelled &
deveined, (frozen or fresh)

Prepare favorite rice for 8 servings as directed by rice directions.

Meanwhile, in 3 or 4 quart saucepan over medium heat, into hot butter, stir
flour, salt and dill until blended.

Gradually stir in milk and cook, stirring, until thickened; add shrimp.

Serve over hot rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98
Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 20, 1998