2 cups chopped mushrooms
3 tablespoons margarine
1/2 cup chopped parsley
2 ea egg yolks
cup grated Mozzarella cheese
1/2 cup grated Parmasean cheese
1 teaspoon salt
8 ea sliced white bread
1/2 cup melted butter
|Saute onions and
mushrooms in margarine. Remove from heat. Add parsley, eggs,
cheeses and seasoning. Combine well. Trim crusts from bread and
cut into 4 equal squares. Roll pieces flat with a rolling pin.
Dip bread in melted butter and arrange in miniture muffin tins.
Fill each with mushroom-cheese mixture. Bake 350°F for 20-25
minutes. Yield 32, serving 20.
|Piney Woods Hush Puppies
cups yellow corn meal
1 tablespoon baking powder
1 teaspoon soda
1 ea egg, beaten
1 teaspoon salt
2 tablespoons granulated sugar
1 1/2 cups cooking oil
2 tablespoons all-purpose flour
|Mix all dry
ingredients; beat milk and egg together and combine with dry
ingredients; batter should hold its shape when picked up in
spoon. If it is too soft, add more cornmeal. Drop by molded
tablespoon into 350°F fat and cook about 1 1/2 minutes; turn and
cook on second side 1 minute. Allow oil to heat a few seconds
after removing a batch. Serves: 20.
Note: Delicious freshly cooked and hot; however, leftover
hush puppies freeze well. When ready to serve frozen hush
puppies, place on oven rack in preheated 250"F until very hot
and crisp. Makes about 48 hush puppies 2" round.
Hints on frying: Using a small diameter heavy saucepan
allows using a minimum oil; a 5 or 6 inch pan with oil 1 1/2
inches deep and heated to 350"F will cook three hush puppies in
about 2 1/2 minutes. When batter consistency is correct and oil
is at 350"F, hush puppies will become firm, round shapes almost
as soon as they enter the hot oil. If they are cooked in oil
that is too hot, they will not cook in the center.
Serving suggestions: Especially good served with fried
catfish, trout, shrimp, oysters, chicken or chicken-fried steak.
|Savory Appetizer Pork
pound ground pork
1/2 cup soft bread crumbs
1 large white egg, beaten
2 tablespoons minced onion
1 tablespoon minced green pepper
1 clove garlic, minced
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 8-ounce can tomato sauce
1/4 cup apple jelly
1/4 teaspoon curry powder
|In a mixing bowl
combine ground pork, bread crumbs, egg, onion, green pepper,
garlic, salt and pepper. Mix well. Shape pork mixture into about
30 one-inch meatballs. In a large skillet, brown meatballs in
hot oil. Drain well. Serves 4.
Sauce: In a small saucepan combine tomato sauce, apple
jelly and curry powder; simmer until jelly is melted, stirring
occasionally. Pour the sauce over the meatballs. Cover and
simmer for 15-20 minutes, stirring often.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine