Watch your waist with o mushroom feost
If watching your weight and
maintaining your health top your
list of priorities, mushrooms will
fit right into your game plan. Not
only are fresh mushrooms a smart
vegetable; they’re a boon in the
diet as well.
Consider that fresh mushrooms
have only 28 calories per 3 Ms-ounce
serving. And, they are high in
potassium (414 mg. per 3 Ms-ounce
serving), a nutrient important in
managing hypertension and heart
problems.
If these facts haven’t convinced
you, take a hefty bite of a fresh,
white mushroom or try one of the
mushroom recipes below.
MUSHROOMS AMANDINE
2 tablespoons butter or margarine
1 small onion, finely chopped
1 pound fresh, small mushrooms;
or whole or large mushrooms,
quartered
3 tablespoons sliced almonds,
toasted
1/8 teaspoon ground nutmeg
Dash of pepper
In a large skillet, melt butter;
add onion and cook until tran
sparent. Add mushrooms; saute
over medium-high heat about 4 to 5
minutes until golden, shaking pan
frequently. Add nuts, nutmeg and
pepper. Serve immediately.
MUSHROOMS PARMESAN
2 tablespoons butter or margarine
1 pound fresh, small whole
mushrooms
3 tablespoons grated Parmesan
cheese
1/8 teaspoon peppper
In a large skillet, melt butter;
add mushrooms, a few at a time,
and cook over medium-high heat
about 4 to 5 minutes until golden.
Shake pan frequently during
cooking. Sprinkle with cheese and
pepper; cook 1 minute longer.
Makes 4 servings.
ZUCCHINI MUSHROOM
FRITTATA
3Mi cups (3 medium) 1/8-inch
sliced zucchini
1 cup thinly sliced onion
1 cup sliced mushrooms (14-ounce
can sliced, drained mushrooms
can be substituted for fresh)
V« cup butter
6 eggs
Vi cup grated Parmesan cheese
hi cup undiluted evaporated milk
V« cup water
hi teaspoon basil leaves
hi teaspoon salt
1/8 teaspoon pepper
Saute vegetables in butter in
oven-proof 10-inch skillet until
zucchini is crisp-tender. Cool
slightly. Beat eggs in medium
bowl. Add remaining ingredients;
beat thoroughly. Add to skillet,
pushing vegetables down into egg
mixture.
Bake in slow oven (325*F.) 20 to
25 minutes or until eggs are set.
Cut into wedges to serve.
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit. Send your recipes to Sue Keene, Lancaster
Farming, P.O. Box 366, Lititz, PA 17543
March
15
22
Home On The Range
MUSHROOMS AND BACON
4 slices bacon, diced
1 pound fresh mushrooms, sliced
Pepper
In a large skillet, saute bacon
over medium-high heat 5 to 7
minutes, until almost crisp. Drain
all but Vi tablespoon fat. Add
mushrooms; cook 4 to 5 minutes.
Season with pepper. Serve on toast
as breakfast or luncheon dish.
OYSTER CREOLE
1 pint shucked oysters
2 one-pound cans tomatoes
Oyster liquor, tomato liquid plus
water to equal 2 cups
Vi cup chopped celery
1 cup chopped mushrooms
2 tablespoons diced green pepper
Vt cup butter or margarine
1 tablespoon instant minced onion
V* teaspoon hot sauce
V* teaspoon chili powder
y t teaspoon tarragon leaves
Vi teaspoon lemon and pepper
seasoning
Vi teaspoon sugar
¥t teaspoon salt
V* cup cornstarch
6 cups hot steamed rice
Drain oysters, reserving liquor.
Drain tomatoes, reserving juice.
In 3-quart pan mix tomatoes,
liquid, celery, mushrooms, green
pepper, margarine or butter, onion
and seasonings. Simmer, covered,
% hour. Thicken with cornstarch.
Add oysters and simmer just until
edges of oysters curl. Serve over
hot rice. Makes 6 cups.
GOURMET MUSHROOM
BURGERS
1 medium onion, coarsely chopped
1 tablespoon margarine or butter
1 pound ground beef
1 teaspoon Worcestershire sauce
V« cup water
2 teaspoons cornstarch
hi teaspoon instant beef bouillon
1 4.5-ounce jar sliced mushrooms,
undrained
4 ounces (4 slices) Swiss cheese
4 hamburger buns, split
In large skillet, saute onion in
butter. Shape ground beef into 8
thin patties. Spoon onions onto
center of 4 patties. Sprinkle each
with Worcestershire sauce. Cover
each with remaining patties; press
edges to seal. In same skillet, cook
patties over medium-high heat,
about 5 minutes or until browned
well on one side. Carefully turn
patties; reduce heat and cook 6 to 8
minutes or until done as desired.
Meanwhile, in small saucepan,
combine water, cornstarch and
bouillon. Add undrained
mushrooms; heat until sauce is
smooth and thick, stirring often.
Top each hot burger with cheese
slice. Place burgers in buns; spoon
mushroom sauce over burgers.
Serve hot. Makes 4 servings.
St Patrick’s Day Treats
Desserts for Chocolate Lovers
STUFFED MUSHROOMS
12 large mushrooms, washed,
stems removed and chopped
M> pound sausage
Vz cup shredded Cheddar cheese
2 tablespoons oil
Rub mushroom caps with oil and
place in shallow baking pan. Saute
sausage in pan with chopped
stems. Add shredded cheese and
place a small amount in each cap.
Broil in oven until cooked, about 6
to 8 minutes.
SKILLET MUSHROOM MEDLEY
Mi pound fresh mushrooms or
1 can (6 to 8 ounces) sliced
mushrooms
1 pound sweet Italian sausage links
Mi pound frankfurters
1 1-pound can whole white onions,
drained
1 green pepper, cut into strips
8 cherry tomatoes
Mi teaspoon salt
V* teaspoon ground black pepper
Rinse, pat dry and slice fresh
mushrooms or drain canned
mushrooms; set aside. Cut
sausage and frankfurters into 1-
inch chunks. In a large skillet,
saute sausage until browned, about
10 minutes; add frankfurters and
saute 5 minutes. Stir in reserved
mushrooms along with remaining
ingredients. Cook and stir for 8
minutes or until vegetables are
hot. Serve from skillet with
toothpicks as appetizers. Makes 6
portions.
SAVORY ALMOND DIN
IVi pounds pork blade steaks, cut
%-inch thick
2 tablespoons lard or drippings
\Vi cups sliced celery
1 large green pepper, cut in Vo-inch
strips
% cup water
M pound fresh sliced mushrooms
1 8-ounce can water chestnuts,
drained and sliced
2 teaspoons salt
1/8 teaspoon pepper
1 cup water
2 bouillon cubes
2 tablespoons cornstarch
1 4-ounce jar pimientos, drained
and cut in 1-inch squares
Vo pound snow peas
Vi cup blanched whole almonds,
toasted
Cooked rice
Cut steaks into strips about 1
inch wide and 2 inches long. Brown
meat lightly in lard or drippings.
Cover tightly and cook slowly 30
minutes. Pour off drippings. In
saucepan, combine celery and
green pepper strips with Vz cup
water and bring to boil. Cover and
simmer 5 minutes. Drain. Add
celery, green pepper, beans,
mushrooms and liquid, water
chestnuts, salt and pepper to meat
and mix well. Heat Vz cup water to
boiling; add bouillon cubes and stir
until dissolved. Mix cornstarch
mixture with remaining Vz cup
water. Add bouillon and corn
starch mixture to meat and
vegetabi is and cook, stirring
constantly, until thickened. Add
pimientos and snow peas. Cover
and cook over low heat 5 minutes,
stirring occasionally. Serve with
cooked rice and top with toasted
almonds. Makes 6 to 8 servings.
Topped with succulent mushrooms, Gourmet Mushroom
Burgers make a perfect entree for lunch or dinner.
STUFFED MUSHROOMS
16 large fresh mushrooms, about 1
pound
Lemon juice
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon chopped onion
Mi teaspoon crushed oregano
1/8 teaspoon salt
1 cup (4 ounces) shredded Swiss
cheese
Paprika
Preheat oven to 400*F. Remove
stems from mushrooms; dip caps
in lemon juice. Chop stems. Place
butter, 1 tablespoon lemon juice,
onion, oregano, salt and mushroom
stems in a small saucepan; cook 2
to 3 minutes. Add % cup cheese.
Fill mushroom caps with cheese
mixture. Place in shallow baking
dish. Top with remaining Mt cup
cheese; sprinkle with paprika.
Bake 10 to 15 minutes.
FRESH MUSHROOM SALAD
% cup mayonnaise
Vo cup milk
1 tablespoon lemon juice
Dash tabasco pepper sauce
1 pound small fresh mushrooms,
Featured Recipe
March is National Nutrition Month, and that means it's tune to
bone up on your nutrition knowledge. We’ve all heard of the four
food groups, but do you know how many servings from each you
need?
The average adult needs two servings from the dairy group, four
servings from the fruits and vegetables group, four servings of
enriched or whole grains and two servings of meat, fish, poultry,
eggs, dried beans or nuts.
This week’s featured recipe, from the An*' Council,
should help you on your way to mec. i of those
requirements. Try this cheesy sandwich for lum h this month while
you’re concentrating on nutrition!
Cheesy Vegetable Sandwh ’>
6 slices rye bread
Melted butter
Dijon-style prepared mustard
18 slices (1 ounce each) Swiss cheese
12 slices tomato J
Salt and pepper, crushed basil (fresh oi di iff'
110-ounce package of frozen h, coll spears, ,> ■ nned
Toast bread on both sides. Brush with melted uutter on one side.
Place on cookie sheet, buttered side up. Lightlv spread mustard
over butter. Place 1 slice Swiss cheese ovei >rd. Pla. ' 2
tomato slices on each slice of cheese. Sprinkle with salt, pepper and
basil, top with another slice of cheese. Cut broccoli into tiun, small
flowerettes. Place several on each sandwich. ’) with third slice of
cheese. Broil 5 to 6 inches from source of , until cheese is
melted and sandwich is hot and bubbly. Serve immediab iy.
very thinly sliced
Lettuce leaves
In a small bowl combine
mayonnaise, milk, lemon juice and
tabasco sauce. Just before serving,
toss sliced mushn oms with
dressing. Arrange on a bed of
lettuce.
BROILED MUSHROOM CAPS
1 pound fresh large mushrooms
2 tablespoons butter or margarine,
melted
1 tablespoon vegetable oil
V* teaspoon salt
3 tablespoons lemon juice
2 tablespoons chopped parsley
Paprika
Remove stems from
mushrooms. Reserve for another
use.) Arrange mushroom caps,
stem-side-down on a broiler tray.
Combine butter, oil and salt; brush
over mushrooms. Broil 2 to 3
minutes. Turn, brush with butter
mixture, broil stem-side-up about 2
minutes longer until tender. Before
serving, sprinkle with lemon juice,
chopped parsley and paprika,
makes 4 servings.