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Sausage Stuffed Mushrooms
16 large mushrooms, wash and remove stems, reserve stems and chop
5 sweet Italian sausages
1/4 C parmesan cheese
2 T parsley
1/2 C seasoned bread crumbs
Cook sausage and mushroom stems in oil. Add cheese, parsley, bread crumbs.
Stuff mushrooms. Bake at 350 degrees for 20 minutes with enought water to
cover bottom of pan.
Can freeze. Thaw first then reheat in oven or microwave.
Cheddar Spinach Squares
4 T butter or margarine
3 medium eggs
1 C flour
1 C milk
1 tsp salt
seasoned salt
1 t baking powder
1 lb shredded Cheddar cheese
2 packages frozen chopped spinach thawed and well drained
1 T chopped onion
Preheat oven to 350 degrees. Put butter in 9x13 baking pan and melt in oven (do
not let burn). Remove pan from oven. In a large bowl beat eggs well and add
the flour, milk, salt and baking powder. Mix well. Add cheese, spinach and
onion. Be sure that the spinach is thoroughly drained. Mix well and spoon
mixture into baking pan. Level off the mixture and sprinkle LIGHTLY with
seasoned salt (too much will make the squares VERY salty). For a less salty
recipe omit the seasoned salt (seasoned pepper may be used with good results).
Bake at 350 degrees for 35 minutes. Remove from oven and let cool for 1/2 hour
before cutting.
Once baked these freeze very well and are best thawed/heated in a microwave
oven. They can be served hot or cold.
Caraway Cheese Straws
1/2 C butter
4 oz cream cheese
1 C sifted flour
1/4 tsp salt
1 egg yolk
2 tsp milk
1/3 C parmesan cheese
2 tsp caraway seeds
Soften butter, cream cheese and blend together. Blend in flour and salt. Form
into ball and chill overnight. Divide dough in half. Roll each half into a
rectangle 3/8 inch thick. Dilute egg yolk with milk and brush on pastry.
Sprinkle with grated cheese and caraway seed and onion salt if desired. Cut
pastry into strips 3/4 inch wide by 3 inches long. Place on greased cookie
sheet. Bake, upper shelf at 450 degrees for 8-9 minutes.
Can freeze on flat tray then pack in container. Heat frozen at 350 degrees for
5 minutes.
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| Phyllo triangles freeze wonderfully and you can put just about anything
in them. I just freeze them on a cookie sheet until they're fully
frozen and then pop them in a bag until I use them. Martha Stewart
has some good recipes in the Hors D'Oeuvre (Appetizers?) cookbook.
I've made curried crab, wild mushroom, and feta and spinach fillings
over the years.
Most cookies also freeze very well.
Fillings in pastry cups freeze well, but you have to be a bit careful
what you store them in after freezing, so they don't get knocked about
and crumble.
Chocolate truffles freeze very nicely, too.
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| My apologigies to those who have seen this before, but they do freeze
well!
Hanky-Pankies
1 pound hamburger
1 pound sausage
1 pound Velveeta
1 load coctail rye
Fry the meat in large skillet, crumbling well and draining well.
I use my turkey baster to suck the grease out. Let chunks of Velveeta
melt over the top, stir to incorporate. Add any spices desired:
oregano, basil, marjoram, etc, etc. Scoop out onto slices of rye
and either broil and serve, or freeze and keep in bags. Then thaw
and broil.
This is one of those "base" recipes - it's a great way to use up
those 8 slices of pepperoni, half a green pepper, 2" cube of Swiss,
limp carrot, that half package of thawed spinach...all those leftover
remnants in the fridge!
TW
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