Eons On The Range S| Taste The Mushroom’s International Flavor Mushrooms are high in protein, potassium, and fiber. Mushrooms are low in fat, sodium, cholesterol, and calories. They contain only 14 calories per every V 5 cup serving. Let mushrooms work their mag ic on your menu. Follow these gen eral guidelines to take advantage of the versatility, year-round avail ability of fresh mushrooms. • Store mushrooms, refrigerated. • To further prevent against dry ing and shriveling, gently drape a damp paper towel or dampened cheesecloth over mushrooms. • Never stack anything on top of mushrooms. They bruise easily. • Do not place mushrooms on bottom shelf of cooler or closed bins. Good air circulation is essential. • Wipe mushrooms gendy with a damp cloth or soft vegetable brush prior to mushroom prepara tions. Never soak in water, which the porous vegetable will absorb. • Peeling of cultivated mushrooms is not required or recommended. Just trim the stems. • In adapting recipes, approxi mately 1 pound of fresh mushrooms is equivalent to 6 cups sliced, 3 cups chopped. Sliced and cooked, 1 pound mushrooms yields approximately I V* cup. KENNETT SQUARE MUSHROOM DIP 2 quarts catsup 9-ounce jar horseradish sauce 1 tablespoon parsley flakes 'A teaspoon oregano 14 teaspoon sweet basil 14 teaspoon garlic powder Dash Worcestershire sauce Thoroughly mix all ingredients, chill and serve with raw quartered mushrooms. HOT CHEDDAR STUFFED MUSHROOMS 1 pound fresh mushrooms 6 tablespoons butter 1 cup chopped onions 1 cup soft bread crumbs 1 cup shredded Cheddar cheese 14 cup chopped walnuts 'A cup chopped parsley, optional 14 teaspoon salt A teaspoon black pepper Rinse mushrooms and pat dry. Remove stems, chop and set aside. In large skillet, melt butter. Brush mushroom caps with melted but ter, place on lightly buttered shal low baking pan or pyrex baking dish. To remaining butter in skillet, add onions and chopped 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 ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. January 18- Soups and Stews 25- Cooking With Rice 1- Novel Ways To Use Cereal In Recipes 8- Valentine Delights February mushroom stems. Saute 2 minutes. Add crumbs, cheese, nuts, parsley, salt and pepper, stir lightly. Spoon into mushroom caps, pil ing high. Bake at 350 degrees until hot, about 20 minutes. Serve hot. Contributor writes that this dish is low in salt, sugar, and fat It is very good for diabetics and is easy to make. Quantity per ingredient can be reduced or increased as desired. Joan Moyer Schuylkill Haven MUSHROOMBURGERS A pound mushrooms, chopped small 'A pound medium ground beef Salt and pepper to taste Pinch of garlic powder Dash cumin Combine ingredients and form into 4 patties. Broil or fry over medium heat Serve on hamburger rolls with mustard, catsup or cheese. TOASTED MUSHROOMS Preheat oven at 350 degrees. Slice mushrooms and place one layer thick on ungreased baking sheet. Bake until crisp. Salt and eat like nuts. STUFFED MUSHROOMS Preheat oven to 350 degrees. 40 mushrooms 14 cup butter, melted 6 tablespoons patmesan cheese 14c up finely chopped mushroom stems 14 teaspoon garlic salt 4 ounces cream cheese Line baking sheet with alumi num foil. Wash and dry mushrooms, remove stems and chop finely for 14 cup stems. Brush mushroom caps with melted butter and place on pre pared baking sheet. In a medium mixing bowl, thor oughly blend together remaining ingredients. Fill caps with cheese mixture. Bake for 15 minutes. Can be prepared ahead and fro zen before baking. When ready to make, bake in oven for 20 minutes before freezing. EMERIL’S MUSHROOM STRUDEL 3 pounds fresh button mushrooms 'A pound fresh shitake mushrooms 1 pound smoked sausage Betty Light Lebanon 2 tablespoons garlic, minced 4 tablespoons shallots, minced 2 tablespoons creole seasoning 3 green onions 4 tablespoons fresh basil 6 filo leaves 3 ounces olive oil Betty Light Lebanon Remove skin from sausage. Chop coarse and cook sausage in skillet to melt fat. Pour off fat and reserve meat In same pan, saute mushrooms, garlic, shallots. Sea son; fold in onions and basil. Set aside to cool with reserved saus age. Preheat oven to 425 degrees. To assemble strudel, lay out 2 filo leaves; brush lightly with oil. Cov er with 2 additional filo leaves; brush lightly with oil. Cover with remaining leaves. Spread mushroom mixture evenly over filo; roll up carefully lengthwise, sealing with oil. Place on parch ment lined sheet; baked for 12 to 16 minutes or until golden brown. Allow to rest 2 to 3 minutes before slicing into 1-inch slices. Serve 2 slices per person on pool of pureed Creole Sauce. To prepare Creole Sauce: Rough cut 1 small onion. 2 stalks celery; 1 green pepper, 1 bunch parsley, 2 tablespoons shallots. Saute in 2 tablespoons olive oil with 2 teaspoons minced garlic until onions are transparent. Deglaze with 1 tablespoon white wine. Add 4 chopped plum toma toes. Cook for 5 to 10 minutes. Season with 1 tablespoon creole seasoning, tabasco and Worcester shire sauce, salt and pepper to taste. Puree in food processor. Strain back into pan; reseason; mount with 1 tablespoon butter. Fold in 2 finely chopped green onions. RATTLESNAKE CLUB MUSHROOM SALAD 'A pound fresh mushrooms, trimmed, sliced thin The Rattlesnake Club Mushroom Salad appeals to sophisticated tastes. 2 cups whole shallots with mushrooms and beans. Toss 14 cup virgin olive oil with dressing. Arrange lettuce’ 3 cups cooked green beans leaves on four salad plates. Mound 1 cup basil dressing salad atop greens; sprinkle with* 1 head red oakleaf lettuce, chives. Serve. 2 tablespoons fresh chives. To prepare basil dressing (yield snipped ing 114 cups. In medium bowl, Preheat oven to 375 degrees. In combine juice of 1 lemon, 2 tables an oven-proof dish orpie tin, com- poons red wine vinegar and J 4 cup bine shallots and oil. Place on low- olive oil. Season with salt and pep er rack of oven; cook until tender, per to taste. Add 2 cloves peeled about 40 minutes. Remove from and finely minced garlic and 1 cup oven; cool to room temperature, basil leaves, stems removed and Peel shallots; keep whole. In chopped fine. Allow flavors to medium bowl, combine shallots (Turn to Pago B 7) Featured Recipe Barbara Ferry cooks a tasty lamb stew that is guaranteed to impress even those who claim they do not like to eat lamb. “The reason most people say that they don’t like lamb is because they haven’t eaten it cooked properly,” Barbara said. She has plenty of opportunity to cook lamb because the family has been raising lambs for nine years. Husband George is the horticultural agent for Schuylkill Extension. He is charge of the family’s orchards located in Hamburg, Berks County. Daughters, Meagan and Gwen, are as comfortable showing lambs as they are modeling in Lead-Line competitions. The whole family enjoys lamb, which they eat several times a week. In this section, look for the feature story on the Perry family. LAMB STEW 2-pound boneless lamb, cubed 2 'A cup hot water 2 medium potatoes, cubed 2 medium carrots, sliced thin 'A cup flour 1 clove garlic, minced 1 bay leaf 1 teaspoon thyme leaves 1 teaspoon salt ' 'A teaspoon pepper Vi teaspoon brown Bouquet Sauce 2 cups broccoli Mix all ingredients except broccoli in shallow 3-quart casserole; cover. Microwave at high for 10 minutes. Reduce power to medium high. Microwave until lamb is tender, 30 to 3S minutes, stirring 2 or 3 times during cooking. Add broccoli; cover. Microwave at medium-high until stew is thick ened and broccoli is tender, 15 to 20 minutes, stirring after half the cooking time. Let stand 5 minutes.
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