Appetizer Stuffing

1 lg onion — finely diced
3 stalks celery — finely diced
1 clove garlic — minced
  salt and pepper — to taste
3 Tbs margarine
8 oz seasoned croutons (crushed) — Pepperidge Farm
1 egg — slightly beaten
1/2 lb. sausage — browned & drained
or
1/2 lb. shrimp or other seafood — preboiled
or
1 can whole baby clams
1 can tiny shrimp
            ~~~~~~~~~~~~~
optional      shredded cheddar cheese

Saute onion and celery and garlic.  *This can be dry sauted in Pam.  Mix in croutons and egg. Add a bit of stock or water as needed to moisten. If desired, add the sausage or seafood.  Use this stuffing for squid or mushroom caps. If stuffing squid, bake, broil or saute the squid till it is just done. Do not over cook or it will become tough. If stuffing mushroomrlic in wok. Heat until hot. Add pork, bamboo shoots, cooking wine, broth, soy sauce, sugar, vinegar and chile oil to taste. Cook and stir until sauce begins to boil.