In large bowl, dissolve Jell-O in boiling water.
Cool to room temperature.
Whisk in whipped topping.
Fold in watermelon cubes.
Spoon into crust. Refrigerate for 2 hours or until set.
In a large skillet, add butter; saute onions, mushrooms and celery until tender.
Add chili sauce, Worcestershire sauce, celery salt and sherry.
Bring to a boil, then add seafood, simmering until it is cooked, 3 to 5 minutes.
Stir in heavy cream and remove from heat.
Serve with French bread, salad and white wine. Delicious!
In a small bowl, make a dressing with the first six ingredients.
Combine remaining ingredients in a large bowl.
Stir in dressing until combined. Chill before serving.
In skillet over medium heat, add oil and mushroom caps, salt and pepper; saute for 5 minutes or until brown and tender. Remove and drain.
In same skillet, add sausage, and cook until brown.
Place reserved mushroom stems, garlic, celery, onion and red pepper in food processor; pulse until finely chopped.
Add vegetable mixture to the skillet with sausage and sauté until tender.
Add chopped spinach, crushed croutons and cheese and cook together for 3-5 minutes.
Fill the mushroom caps with stuffing and place on a baking sheet sprayed with non-stick cooking spray.
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