Crab Meat Stuffed Mushrooms
Submitted by: CajunSue
1 pound large mushrooms
1 can crab meat or 6 oz fresh crab meat
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon grated onion
 2 tablespoons minced mushroom stems
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 pound bacon
Preheat oven to 350F. Clean mushrooms, remove stems, minced, and reserve. In a large bowl, mix crabmeat, mayonnaise, lemon juice, onion, minced mushroom stems, salt and black pepper. Fill cavities of mushrooms with mixture. Wrap with half a slice of bacon and fasten with a toothpick. Place on cookie sheet and bake for 15 to 20 minutes or until bacon is crisp. Remove and place on absorbent paper. Serve warm. Serves 4-6.

Italian Zucchini Squares
Submitted by: CajunSue
3 cups thinly shredded unpeeled, zucchini
1 cup original Bisquick Mix
1/2 cup grated Parmesan cheese
2 tablespoons chopped parsley
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon oregano
1/8 teaspoon pepper
1 - 2 cloves minced garlic
1/2 cup vegetable oil
4 eggs, slightly beaten
Preheat oven to 350F. Grease the bottom and sides of a 13 x 9 x 2 baking pan. Stir all ingredients together; spread into pan evenly. Bake for 30-35 minutes or until golden brown all over. Cut into squares. Serve hot. Serves 4-6.

Maple Broiled Scallops
Submitted by: CajunSue
1 pound lean bacon
(cut into 4-inch lengths)
2 pounds sea scallops
1/3 cup maple syrup
Preheat broiler. Wrap bacon slice around each scallop and secure with a toothpick. Place on a wire rack on a baking sheet. Brush with maple syrup. Broil for 3 to 5 minutes about 4 inches from the heat source, turn, brush with more maple syrup and broil for 2 to 3 minutes more, until bacon begins to crisp. Serve at once. Serves: 10 to 12.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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