20 large mushrooms; (about 1 pound)
1/2 cup broccoli; finely chopped
1/4 cup carrot; finely chopped
1 tablespoon onion; finely chopped
1 cup seasoned croutons; crush to 1/2 cup
1/2 cup shredded cheese
1/8 teaspoon salt
2 tablespoon butter or margarine; melted
Preheat oven to 400øF. Cut thin slice from stem end of each mushroom;
discard. Using tomato corer, remove stems. Using food chopper, chop enough
stems to equal 1/4 cup. Place in 1 quart batter bowl. (Reserve remaining
stems for another use.) Place mushroom caps, rounded sides down, in deep
dish baker. Using food chopper, chop broccoli, carrot and onion; add to
batter bowl. Using dough and pizza roller, finely crush croutons in sealed
plastic bag. Stir into vegetable mixture along with cheese and salt. Add
butter; mix well. Using scoop, spoon vegetable mixture evenly into mushroom
caps. Bake 15 - 20 minutes or until tops are lightly golden. Serve warm.
Acorn Squash With Wild Mushroom-Cranberry Stuffing
1 acorn squash; halved and seeded
1/2 cup dried cranberries or currants
1/4 cup hot water
4 tablespoon butter
4 oz fresh wild mushrooms (like shiitake; ), stemmed and chopped
1/4 cup chopped onion
1 teaspoon dried sage
1 cup whole-wheat bread crumbs
Preheat oven to 425°. Place squash cut side down in 8x8x2-inch glass
baking dish. Cover dish tightly with plastic wrap. Microwave on high 10
minutes. Pierce plastic to let steam escape. Uncover and turn squash halves
cut side up. Season cavities with salt and pepper. Combine dried
cranberries and hot water in small bowl. Melt 3 tablespoons butter in heavy
medium skillet over medium heat. Add mushrooms, onion and sage and saute
until beginning to soften, about 5 minutes. Add breadcrumbs and stir until
crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking
liquid. Season to taste with salt and pepper. Mound stuffing into squash
halves. Dot with remaining butter. Bake until heaedt through and crisp on
top, about 10 minutes.
Recipe by: Bon Appetit/October 1995
French Quarter Green Beans
3 pkg (9-oz) frozen french style green beans
3 tablespoon butter or margarine
1 can (10.75-oz) cream of mushroom soup
1 pkg (3-oz) cream cheese; softened
1 teaspoon dried onion flakes
1 can (11-oz) sliced water chestnuts; drained
1/4 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cup grated cheddar cheese
1 pkg (2.5-oz) slivered almonds
1 paprika
Cook beans according to package directions. Drain. Melt butter in a
saucepan and add soup and cream cheese. Cook over low heat, stirring
constantly, until cream cheese is melted and mixture is smooth. Remove from
heat and stir in green beans, onion flakes, water chestnuts, garlic salt,
salt, pepper and Cheddar cheese. Spoon mixture into a lightly greased 2
quart casserole dish. Top with almonds and sprinkle with paprika. Bake,
uncovered, at 375ø for 45 minutes or until bubbling around edges. Yield: 8
servings.
Shoestring Jicama
1 vegetable cooking spray
2 teaspoon vegetable oil
1 centiliter garlic crushed
3/4 lb jicama peeled, thinly
1 sliced & cut into 2 x 1/4
1 in. strips
2 tablespoon chopped red bell pepper
1/8 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
Coat A Medium Skillet With Cooking Spray. Add Oil. Place Skillet Over
Medium High Heat Until Hot. Add Garlic, Jicama & Bell Pepper. Sprinkle
With Paprika, Salt & Pepper. Saute Mixture 5 Min., Stirring Constantly.
Serve Immediately.
(Looks & Tastes Like Hash Brown Potatoes. Very Good.)
Futari (African Squash And Yams)
2 tablespoon vegetable oil
1 small onion; pared & cut into 1-inch pieces
1 lb squash; pared & cut into 1-inch pieces
2 medium yams or sweet potatoes; peeled & cut into 1-inch
1 cup coconut milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
In a large skillet over medium heat warm oil and saute onion until tender,
approximately 3 to 5-minutes. Add all remaining ingredients and heat to a
boil, stirring occasionally. Reduce heat and cover. Continue to simmer for
about 20 to 25-minutes, stirring occasionally, until vegetables are tender.
Remove cover and continue to simmer an additional 5-minutes until
vegetables are cooked thoroughly. Serve warm.
Mashed Potatoes W/Mascarpone Cheese And Roasted Garlic
4 idaho potatoes; peeled and cut into 1-inch cubes
2 tablespoon mascarpone cheese
3 small garlic cloves; roasted, peeled and finely chopped
1 tablespoon unsalted butter
1/2 cup heavy cream; warmed
1/4 teaspoon kosher salt; or to taste
1 dash white pepper; or to taste
4 teaspoon basil-infused oil
1. In a saucepan, place potatoes in enough cold water to cover them.
Bring to a simmer, then cook until soft, about 30 minutes. Drain.
2. Mash potatoes (a mixer works best). Add cheese, garlic, butter and
cream; mix at medium speed until combined. Season with salt and white
pepper.
3. Spoon onto individual plates. Drizzle 1 teaspoon basil-infused oil
over each serving.
Served at the Chicago 1996 Democratic National Convention.
Source: Chicago Sun Times, August 21, 1996
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