4 Tbs. butter
2 Tbs. flour
1 cup milk
1 tsp. horseradish
2 tsp. lemon juice
1 tsp. dry mustard
Salt to taste
1 pound claw crabmeat
1 pound cooked, diced shrimp
1 cup shredded Longhorn cheese
1/3 cup freshly grated Parmesan cheese
½ cup cracker crumbs
Pimento & parsley for garnish

Preheat oven to 350 degrees. Melt butter in a skillet over medium heat. Stir in flour and cook for 1 minute. Gradually stir in milk. Cook until thickened and bubbly; stirring constantly. Stir in remaining ingredients and place in a buttered 2-quart baking dish. Bake for 20-25 minutes. Garnish with pimento strips & parsley sprigs. Serves 8 over rice or 6 as is.

6 flounder fillets, approx. 2 pounds
6 slices cooked ham, about 6 oz.
6 slices Swiss cheese, about 6 oz.
1 tsp. grated orange rind
¼ tsp. white pepper
1 egg, beaten

1 cup bread crumbs
1 Tbs. butter
1 Tbs. flour
1 cup light cream or half & half
¼ cup freshly grated parmesan cheese

Preheat oven to 350 degrees. Place 1 slice of ham & cheese in the center of each filet; cut to fit. Sprinkle with grated orange rind and white pepper. Roll into pinwheels and secure with toothpicks. Gently dip roll in beaten egg and coat with bread crumbs. Place in a greased 12x8x2 inch baking dish. In a saucepan over medium heat, combine butter and flour. Slowly stir in cream; heat until sauce begins to thicken. Pour sauce over fish roll-ups and sprinkle with Parmesan cheese. Bake at 350 degrees for 20-25 minutes or until fish flakes easily when tested with a fork. Serves 6.