Sole,

1 teaspoon salt

1/4 cup flour

1/4 teaspoon white pepper

2 cups hot milk

1/4 cup grated Romano cheese

1/4 cup grated parmesan cheese --

8 fresh mushrooms -- to

1 tablespoon butter or margarine -- to

6 fillets of sole -- about 8-12 ounces

6 1/2 ounces canned crab OR 4 1/4 ounces canned shrimp -- OR combo of both

fresh parsley -- chopped 6 1/2 ounces canned artichoke hearts

30 seconds. pour in top of a double boiler and cook over simmering water for 15 mi nutes, stirring occasionally OR thicken in a microwave oven.

1 to 2 tablespoons butter. Roll the so le fillets around the crab, shrimp, or combination. Place rolls in a greased

1 1/2 quart baking dish. Cover with the Mornay sauce. Sprinkle with chopped parsl ey and arrange the mushrooms and artichokes around the rim of the dish. Freeze.

30 minutes at

8 to 10 mushrooms freeze in:

1 1/2 qt. baking dish serve with: Lemon Rice, peas, blueberry muffins