828-Lancaster Farming, Saturday, April 13, 1996
ANSWER D.R. Newsom, Cooperstown, N.Y., wanted
recipes for a variety of stuffed mushrooms. Thanks to Dar
Brosius, Chatham, for sending the following.
Mushrooms Stuffed With Shrimp, Cheese, & Chives
1 pound medium sized mushroom, remove stems and
reserve for another use. Clean the mushroom caps and then
brush them with melted butter.
% pound cooked tiny bay shrimp, coarsely chopped
3 packages (3 ounces each) cream cheese and chives,
softened
'A cup garlic croutons, crushed into crumbs
'A cup grated Swiss cheese
Paremsan cheese, grated
Paprika
Combine the shrimp, cream cheese, croutons, Swiss
cheese, and mix until blended. Mound mixture into prepared
mushroom caps. Sprinkle tops generously with grated par
mesan cheese and sprinkle lightly with paprika. Bake in 350
degree oven until piping hot. Broil for a few seconds. Serve
immediately.
Mushrooms Stuffed With Clams & Herbs
'A pound mushrooms, clean and remove stems. Brush with
melted butter
1 cup crushed herbed stuffing mix (measure after crushing)
4 tablespoons melted butter
1 or 2 cloves garlic, mashed
'A teaspoon Italian Herb Seasoning
1 teaspoon finely chopped parsley
1 tablespoon finely chopped onion
14 teaspoon paprika
2 tablespoons grated parmesan cheese
7-ounce can minced clams, drained, reserve broth
Prepare mushrooms. Toss together the remaining ingre
dients except the clam broth. Now, slowly add some of the
clam broth until the stuffing holds together. Stuffing should not
be soggy or too dry. Divide filling and mound into mushroom
caps, filling them loosely. Sprinkle tops with a little extra
grated parmesan and paprika. Place on cookie sheet and
heat at 350 degrees until piping hot. Broil for a few seconds to
brown.
Mushrooms Stuffed With Feta, Green Onion & Garlic
1 pound medium mushrooms, clean and remove stems.
Baste with melted butter
8 ounces Feta cheese, mashed
% cup cream cheese
Vi cup grated Parmesan cheese
'A cup chopped green onions
'h cup parsley
1 egg
Vi cup galic croutons, crushed into crumbs
Prepare mushrooms. Combine the remaining ingredients
and stir until the mixture is well blended. Fill the mushrooms,
mounding the mixture high into the caps. Bake in 350 degree
oven until piping hot. Broil for a few seconds to lightly brown.
Serves six as an appetizer.
ANSWER D.R. Newsom, Cooperstown, N.Y., wanted a
recipe for black walnut chiffon cake. Thanks to Nancy Kramer,
Newmanstown, for sending a recipe.
Black Walnut Chiffon Cake
Measure and sift together into mixing bowl:
ZV* cups cake flour (spoon lightly into cup)
IVi cups sugar
3 teaspoons baking powder
1 teaspoon salt
Make a well and add in the following order
Vi cup vegetable oil
5 unheated egg yolks, reserve whites
Vt cup cold water
2 teaspoons vanilla
Beat with spoon until smooth. Measure into large mixing
bowl;
1 cup egg whites (7 or 8)
'A teaspoons cream of tartar
Whip until whites form very stiff peaks. Do not underbeatl
Pour yolk mixture gradually over whipped whites gently
folding with spatula until just blended. Do not stir. Sprinkle
over top of batter, gently folding in with a few strokes:
1 cup chopped black walnuts
Pour into ungreased pan immediately. Bake ih 10x4-inch
tube pan at 325 degrees for 55 minutes. Increase heat to 350
degrees and bake an additional 10-15 minutes or until top
springs back when lightly touched.
Make be baked in an oblong 13x91/2 x2-inch pan at 350
degrees for 45 to 50 minutes
Instead of vanilla flavoring, use V* to '/z teaspoon black
walnut flavoring. Immediately after baking, turn pan upside
down, resting on funnel or two other pans. Let hang until
Question
Comer
(Continued from Page B 8)
Cook's
You Ask, You Answer
QUESTION Jean Lubold, Halifax, has several ques
tions: Are there bird watchers in the Halifax area that would
like to compare notes on building nests, feeders, and watch
ing birds? Does anyone know if old iron hand pumps are still
made?
QUESTION —Joe Dulebohn, Greencastle, would like the
words to a song called ‘Phildelphia Lawyer."
QUESTION Mabel Harnish would like to know how to
remove mildew from fabric.
QUESTION Terry Lerew, Gardners, wants information
regarding minature bottle gourds or tiny birdhouse gourds.
They need to be 1 -4-inches in size. Would like an inexpensive
source to buy those already dried and cleaned or a source for
seeds and information on how to do it herself.
ANSWER—VioIet Cassner, Newburg, wanted a recipe for
an Easter candy called fruit and nut eggs, which have a fruit
and nut filling and are chocolate covered. Thanks to Geral
dine Moyer, Pen Argyl, for sending a recipe, but no directions
were included.
V» pound butter
V* pound cream cheese
1 tablespoon cherries
'h cup coconut
Vi cup finely chopped nuts
2 tablespoons finely chopped pineapple
1 teaspoon vanilla
Pinch salt
VA pounds confectioners’ sugar
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Fruit & Nut Eggs
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QUESTION Grace B*
she can obtain the words and
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QUESTION Rosemary
seo, N.Y. 14454 would likekl
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