Hot Tidbits
MUSHROOM APPETIZER
- 1 pound mushrooms, fresh
- 1 pound Rice’s mild pork sausage
Clean mushrooms and remove stems. Fill mushrooms with mixture. Bake at 325 degrees for 25 minutes.
STUFFED MUSHROOMS
Wash, drain, remove and save stems from 24 medium sized mushrooms.
Combine and stuff mushrooms with:
- ¹⁄₄ cup finely chopped onions
- ¹⁄₂ cup grated Parmesan cheese
- 1 teaspoon salt
- ¹⁄₂ teaspoon pepper
- ¹⁄₂ teaspoon paprika
- 1 teaspoon olive oil
- All finely chopped mushroom stems
Place stuffed mushrooms in baking pan with 2 tablespoons olive oil. Bake 15 minutes at 350 degrees or 375 degrees. May be served on buttered toast rounds or with cocktail picks.
CRAB STUFFED MUSHROOMS
- 3 dozen whole large mushrooms
- 2 7¹⁄₂ ounce cans crab drained
- 1 tablespoon parsley
- 1 teaspoon capers
- ¹⁄₄ teaspoon dry mustard
- ¹⁄₂ cup mayonnaise
Combine all ingredients and place in mushroom caps that have been cleaned, drained and stems removed. Bake at 350 degrees for 8 minutes.
CHEESE KRISPS
- 2 cups grated sharp Cheddar Cheese
- 2 sticks softened butter
- 2 cups flour
- 2 cups Rice Krispies
Cream butter, mix in cheese until blended; add flour, mix well and add cereal. Shape into balls and place on ungreased cookie sheet. Flatten with fork. Bake for 10 minutes at 375 degrees. Sprinkle with salt while hot.
CHEESE SQUARES
- 1¹⁄₂ loaf Pepperidge Farm thin sliced bread
- 2 jars Kraft Old English cheese spread
- ³⁄₄ teaspoon dill weed
- ³⁄₄ teaspoon Worcestershire Sauce
- ¹⁄₂ teaspoon Tabasco
- ¹⁄₂ teaspoon onion powder
- ¹⁄₂ teaspoon Beau Monde seasoning
- 1 dash cayenne pepper
- 1 stick butter softened
Cut off crusts of 27 slices. Cream ingredients until smooth. Spread three slices with mixture. Stack the three slices, then spread mixture on sides. Cut into 9 squares. Repeat procedure with other slices. Bake at 350 degrees for 15 to 20 minutes. Can be frozen and baked as needed.