Remove mushroom stems and reserve. Wash and dry the caps, brush with melted butter and arrange in shallow dish. Season lightly with salt and pepper. Wash and dry stems and mince. Saute with green onions in butter for 4 to 5 minutes. Lower heat, add flour and stir for one minute. Stir in cream and simmer for a minute or two until thickened. Stir in parsley and seasonings. Fill the mushroom caps with this mixture. Top each with a teaspoon of cheese and a drop of melted butter. Set aside until ready to cook. Bake in upper ¹⁄₃ of oven for 15 minutes at 375 degrees. The stuffing should be brown on top.
ARTICHOKE APPETIZER
- ¹⁄₂ cup chopped onion
- ¹⁄₂ cup water
- 4 eggs
- ¹⁄₄ cup fine dry bread crumbs
- ¹⁄₂ teaspoon salt
- ¹⁄₈ teaspoon crushed dry oregano
- 2-3 drops hot pepper sauce
- 2 cups shredded cheddar cheese
- 2 cans marinated artichoke hearts, drained and finely chopped.
- ¹⁄₈ teaspoon pepper
Cook onion in water about 5 minutes. Combine eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Stir in onion, cheese and artichokes. Spread in greased 11 x 7¹⁄₂ pan. Bake at 350 degrees for 17 to 18 minutes. Cut into 1 inch squares. Serve hot or cold.
RUMAKI
- ¹⁄₂ pound chicken livers
- 1 8 oz. can water chestnuts, sliced
- 3 green onions
- 8 slices bacon, cut in half
- ¹⁄₂ cup Soy Sauce
- ¹⁄₄ teaspoon Ginger
- ¹⁄₄ teaspoon Curry Powder
Cut onions into one inch pieces. Roll a piece of onion, a slice of water chestnut and chicken liver in each piece of bacon. Fasten with a toothpick. Marinate at least one hour in mixture of rest of the ingredients. Bake, uncovered, on rack in shallow pan at 400 degrees for 15 to 20 minutes, or until bacon is crisp. Makes 16.