Shrimp Dijon

¼ cup butter

1 ½ pounds peeled, deveined shrimp

1 medium onion, thinly chopped

¼ cup flour

1 ½ cups milk

2 tablespoons Dijon mustard ¼ teaspoon nutmeg

½ teaspoon salt

1/8 teaspoon pepper

6 ounces cream cheese, softened Cooked rice

Melt butter in frying pan, add shrimp and onions, and saute for 3 minutes; do not brown. Sprinkle flour into mixture while thinning the mixture with the milk a little at a time to avoid lumping. Add mustard, nutmeg, salt and pepper and cook for 3 to 5 minutes. Stir in cream cheese until blended and warmed through, but DO NOT BOIL. Serve over rice.

DEAR HELOISE: I used to have waffle batter dripping all over my counter, until I made a discovery. After I pour the batter into the waffle iron, I leave the top of the waffle iron open for about 30 to 40 seconds and then close the top. No more mess on my counters.

— Allison D., Santa Rosa, Calif. DEAR HELOISE: Every year the whole family celebrates Thanksgiving at our place. While everything is usually served hot, the gravy used to get cold rather fast. I finally figured out that if I served it in an insulated coffee carafe instead of a gravy boat, not only would I have hot gravy, I wouldn’t have to keep filling gravy boats.

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— Helen R., Ogden, Utah Send a money- or time-saving hint to Heloise, P.O. Box 795001, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or email