Make mushrooms a part
of your meal plans
The ancient Greeks and Romans
gathered wild mushrooms to serve
exclusively to the rich and noble.
Today, the best restaurants and
finest gourmets add this succulent
vegetable to their menu selections.
Their unique texture, form and
taste make mushrooms a welcome
addition to any meal. Easy to
prepare, they are delicious as a
side dish or included in main-dish
recipes. They can be sauteed,
cooked in down-home American
dishes or in exotic offerings from
anywhere on earth.
Mushrooms taste great and
complement any protein dish
whether it’s meat, poultry, fish,
eggs, or cheese. And, a generous
3%-ounce serving contains only 28
calories!
Have I piqued your interest?
Looking for some recipes to try
this tasty vegetable? Then try
some of the delicious mushroom
recipes below and enjoy their
exquisite flavor.
MUSHROOM STEAKS
6 ounces mushrooms, chopped
y* cup evaporated milk
1 medium onion, chopped
% cup quick oats
1 teaspoon Vegex (may also use
SavorexorSavita)
2 eggs
Mix together for gravy
1 can mushroom soup
1 can water
Combine the first six
ingredients, mix well. Let stand for
15 minutes. Drop by tablespoonfuls
into hot oil and brown nicely on
each side; use medium heat. Place
patties in casserole and cover with
mushroom soup gravy. Bake at
350*F. until well heated; about 30
minutes. Serves 6.
This is a delicious, easy dish to
prepare and is vegetarian too.
WILD RICE WITH
MUSHROOMS AND ALMONDS
1 cup uncooked wild rice
V* cup butter or margarine
Vi cup slivered almonds
2 tablespoons snipped chives or
chopped green onions
18-ounce can mushroom stems and
pieces, drained
3 cups chicken broth
Wash and drain rice. Melt butter
in large skillet. Add rice, almonds,
chives and mushrooms; cook and
stir until almonds are golden
brown, about 20 minutes.
Heat oven to 325*F. Pour rice
mixture into ungreased IVfc-quart
casserole. Heat chicken broth to
boiling: stir into rice mixture.
Cover tightly; bake about IVi
hours or until all liquid is absorbed
and rice is tender and fluffy.
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. You can send your recipes to Sue
Keene at Lancaster Farming, P.O. Box 366, Lititz, PA
17543.
February
16 Candy Recipes
23 Food From The Sea
March
2 Men’s Favorites
Bone On The Range
CREAMED MUSHROOMS
3 pounds mushrooms
1 stick margarine or butter
1 can evaporated milk
Salt
Flour and water for thickening
Wash and slice mushrooms
thinly. Place in heavy pan with
butter and salt. Cover tightly. Add
no water. Cook until tender and
covered with own juice. Add the
milk. Simmer a few minutes. Mix
flour and water to thicken. Use
approximately Vi cup flour.
CZECH LENTEN MUSHROOM
AND SAUERKRAUT SOUP
1 pound 27-ounce can sauerkraut
1-ounce package dried mushrooms
Sauce (Laprashka);
1 small onion (diced)
V* cup oil
Ms cup flour
Cook mushrooms and
sauerkraut Vi hour.
Add onions and oil in an iron fry
pan. Heat well' and add flour
gradually. Stir constantly until
flour browns. Add to soup and cook
Vz hour. Soup should be thick so
more sauce can be made and
added.
Note: This is an old recipe from
the days when a pot would be filled
from the sauerkraut barrel and a
few handfuls of fresh home dried
(strung on a string and hung
behind the coal stove to dry)
mushroons were thrown in, so it
wasn’t easy to break this recipe
down.
3 cups sugar snap peas (strings
removed)
3 cups sliced mushrooms
IVi cups sliced onions (wedges)
Linda Noll
Mlffllnburg
Vi teaspoon garlic powder
Vi cup sherry
1 cup chicken bouillon
4 teaspoons cornstarch
Salt to taste
Vegetable cooking spray
Spray frying pan with vegetable
oil and heat. Add prepared peas
and stir fry one minute. Remove
peas to plate. Add onions and stir
fry one minute. Remove onions to
plate. Lower heat and add
mushrooms. Cover and cook until
limp. Add garlic powder, sherry,
salt and Vi cup bouillon to
mushrooms. Make paste of Vi cup
bouillon and 4 teaspoons corn
starch. Add to mushroom mixture
and cook until clear. Add peas and
onions. Warm through. Note; Do
not overcook. Vegetables should be
crunchy.
Sally Sonder
New Holland
Mary Lehman
Pine Grove
DICK’S DELIGHT
Mrs. R.D. Brane
Westchester
Try
dish.
is tasty mixture of wild rice with mushrooms and almonds for a distinctive side
ELEGANT MUSHROOM QUICHE
1 8-ounce can refrigerated crescent
dinner rolls
8 strips of bacon, cooked crisp and
crumbled
% cup shredded Cheddar cheese
% cup shredded Swiss cheese
12 ounces fresh mushrooms,
washed and sliced
3 tablespoons margarine
1 cup boiling water
1 individual serving envelope of
cream of mushroom soup mix
1 individual serving envelope of
cream of chicken soup mix
3 eggs, beaten
Vb cup milk
V« teaspoon pepper
2 teaspoons flour
V* cup dairy sour cream
Vb teaspoon chopped chives
y* teaspoon paprika
Separate crescent dough into 8
triangles. Place triangles in an
ungreased 10-inch pie pan or
quiche dish. Press over bottom and
up sides to form a crust.
Mix cheeses and bacon together.
Reserve V« cup of this mixture for
later use. Arrange remainder
evenly over bottom of prepared
crust. Saute mushrooms gently m
large skillet, in the 3 tablespoons
margarine. Remove from skillet
with slotted spoon. Set aside.
In large mixing bowl, empty
both envelopes of soup mix. Pour
in the boiling water, stirring till
smooth. On medium speed of
electric mixer, or with rotary
beater, mix in the eggs. Beat in the
milk, pepper, flour and sour cream
till thoroughly blended. With a
spoon stir in the mushrooms. Pour
into crust.
In a preheated 350°F. oven, place
carefully on center rack. Bake 25
minutes. Add reserved bacon
cheese mixture by sprinkling
evenly over top of quiche. Bake 10
more " ■**'
chives and paprika. Bake 10 to 15
minutes longer (till puffy and
lightly brown). Remove to a rack
and allow to cool 10 minutes. Cut
into wedges and serve. Makes 6
servings.
Deborah Yandric
Middletown
MUSHROOM CASSEROLE
3 to 4 pounds mushrooms, (sliced
and cooked)
116-ounce package stuffing mix
Chopped onion and celery (op
tional)
1 16-ounce box Velveeta cheese,
sliced OR % pound sharp cheddar
Featured Recipe
This week’s featured recipe comes from Stella Esbenshade of
Mount Joy. Stella has been busily quilting quilts in preparation for
the Pennsylvania Relief Sale to be held on April 6 at the Farm Show
Building.
Working with the Mount Joy Sewing Circle and her church’s adult
Sunday School class, Stella has helped quilt two quilts for the
auction. She plans to make the following Cherry Cream Dessert for
the sewing circle the next time they meet in her home.
To learn more about Stella and the sale, see the story featuring
them in this week’s B Section.
Cherry Cream Dessert
18-inch graham cracker crumb crust
To make crust combine cups graham cracker crumbs (18
crackers), 3 tablespoons sugar, Vb cups melted butter. Press into
sides and bottom of 8-inch pie pan and bake in 350*F. oven for 10
minutes.
Filling
18-ounce package cream cheese
114-ounce can Borden’s condensed milk
Vs cup lemon juice
1 teaspoon vanilla
Mix all ingredients together in mixer and pour into prepared pie
shell. Chill 3 to 4 hours or overnight. Top with cherry pie filling and
whipped cream.
cheese, shredded, OR % pound
Mozzarella cheese, grated
% cup water
v« pound butter
I V* cup half and half
Wash, slice and cook mushrooms
briefly. Drain. Melt butter in
water, then combine with stuffing
mix, adding celery and onion if
desired. Stuffing will be slightly
dry.
In greased 14x9-inch casserole
layer mushrooms, cheese, then
stuffing. Repeat, ending with
stuffing. Dot with butter. Casserole
may be made ahead and
refrigerated until cooking tune.
Just before cooking, pour over IV<
cups half and half. Bake at 350°F.
for 30 minutes.
(Turn to Page B 8)