1/2 c. butter

1/2 c. flour

1/4 c. grated onion

1/2 c. chopped green onions

2 TBS chopped fresh parsley

2 c. heavy cream

1 c. dry white wine

1 tsp Real Salt

1/2 tsp ground white pepper

1/4 tsp ground red pepper

1/2 c. shredded Swiss Cheese

2 (6 1/2 oz) jars marinated artichoke hearts, drained and chopped

2 TBS fresh lemon juice

1 lb lump crab meat, drained and picked over

1 1/2 lbs medium fresh shrimp, roasted and peeled

2 c. sliced mushrooms

3 TBS freshly grated Romano Cheese

Ingredients found at Miller Farms Market:  Real Salt, Heavy Cream, Swiss Cheese, and Butter.

Melt butter in large sauce pan over medium heat; gradually stir in flour.  Cook, stirring constantly, 5 minutes.  Add onions to flour mixture and cook 2 - 3 minutes.  Stir in parsley.  Gradually stir cream into flour mixture and cook until thoroughly heated.  Stir in wine and next 3 ingredients.  Simmer, stirring occasionally.  Add Swiss Cheese to cream mixture, stirring until melted.  Cover and remove from heat.  Let cool.  Fold in artichoke hearts and next 4 ingredients.  Pour mixture into a buttered 3 qt baking dish.  Sprinkle with Romano Cheese.  Chill casserole in order for flavors to blend, if desired.  Let stand @ room temperature 30 minutes before baking.  Bake @ 350 degrees for 30 - 45 minutes until golden brown.