Appetizer Stuffing

8 ounces crushed seasoned croutons (Pepperidge Farm)

1 can of tiny shrimps

1 slightly beaten egg

1 finely diced large onion

1 minced clove of garlic

3 tbsps. Margarine

3 diced finely celery stalks

1/2 pound browned & drained sausage OR 1/2 pound preboiled any seafood or shrimp OR 1 can of whole baby clams

Pepper & salt for seasoning

Cheddar cheese, shredded

In a skillet, saute celery, garlic and onions (or dry sauteed in Pam) then add in egg and croutons. Next, stir in a small amount of water or stock as necessary to be able to moisten up the mixture.

If you want, you can now add seafood or sausage. This stuffing can be used for mushroom caps or squid.

If you are stuffing up a squid, saute, broil it or bake squid until it's done but be careful to not overcook it or squid will toughen up.

If you are stuffing the mushrooms, take out stems then fill the cavity up with prepared stuffing and place stems back into the stuffing to garnish or you can mince stems then add them to your stuffing. Broil or bake until they turn tender.