Sheila'S Company Seafood Bake.

• Part 1
• 1/4 cup butter
• 1 cup long grain rice
• 1/2 cup golden raisin
• 2 cups chicken stock
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• Part 2
• 6 tablespoons butter
• 1 1/2 cups sliced mushrooms
• 2 teaspoons curry powder
• 1/2 teaspoon ginger
• 2 (6 ounce) cans crabmeat, drained
• 1 (5 ounce) can lobsters, drained
• 1/2 teaspoon salt
• 1/4 cup dry sherry
• Part 3
• 6 tablespoons butter
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon dry mustard
• 3 cups light cream
• 1 cup grated swiss cheese

1. Part 1:
2. Heat butter in large saucepan.
3. Add rice and cook gently, stirring until rice is golden.
4. Add raisins and chicken stock.
5. Bring to a boil, then simmer, covered, until rice is tender and liquid is absorbed-- app.
6. 15 minute Add salt& pepper.
7. Mix with fork and spread in bottom of prepared baking pan.
8. Part 2:
9. Melt butter in large skillet.
10. Add mushrooms, curry powder and ginger and cook gently, stirring for 3 minute Remove from heat.
11. Add crab, lobster, salt and sherry and blend lightly.
12. Spoon over rice.
13. Part 3:
14. Melt butter in saucepan.
15. Sprinkle in flour, salt, pepper and mustard and let bubble up.
16. Remove from heat and add cream all at once, stirring to blend.
17. Return to moderate heat-- cook and stir until thickened and smooth.
18. Pour over seafood.
19. Sprinkle with cheese.
20. Pan size: 2-3 quart or 10"x13".
21. Oven temp: 400 degrees.
22. Cook time reflects oven time only.

butter, long grain rice, golden raisin, chicken stock, salt, pepper, butter, mushrooms, curry powder, ginger, crabmeat, lobsters, salt, sherry, butter, flour, salt, pepper, mustard, light cream, swiss cheese

Taken from www.food.com/recipe/sheilas-company-seafood-bake-101047 (may not work)