Here's a few to try
Crab Stuffed Mushrooms
This is a crowd pleaser. The crab filling works well as a dip all on its own. This is from
www.allrecipe.com and was submitted by Wilma Scott. Serves 6 people.
Ingredients
1 pound fresh mushrooms
7 oz crab meat (I use canned crab meat)
5 green onions, diced
1/4 teaspoon thyme
1/4 teaspoon oregano
Ground black pepper to taste
1/4 cup grated parmesan cheese
1/3 cup mayonnaise
3 tablespoons grated parmesan cheese
1/4 teaspoon paprika
In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup parmesan until well combined. Refrigerate filling until ready to use.
Wipe the mushrooms clean with a damp cloth. Remove stems. Spoon out the gills and the base of the stem. Discard stems or save for another use. Fill the mushroom caps with rounded spoonfuls of filling and place in an ungreased shallow baking dish. Sprinkle tops with parmesan and paprika.
Bake for 15 minutes at 350 degrees F. Serve immediately.
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Artichoke Salad
This recipe comes from Picnic! by Edith Stovel. This serves 8.
Ingredients
Salad
1/2 lb fresh mushrooms, washed, dried and sliced
3 - 6 oz jars marinated artichoke hearts with marinade
1 medium tomato, seeded and cut into bite size chunks
1 celery stalk, sliced
1 small sweet onion, thinly sliced
4 green onions, thinly sliced
6 sun dried tomatoes, cut into strips
Dressing
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 teaspoon sugar
Ground black pepper
2 tablespoons vegetable oil
2 tablespoons olive oil
In a large bowl, combine all of the vegetables. Whisk the dressing ingredients together in a small bowl and pour over vegetables. Let the salad stand in the refrigerator overnight or 8 hours.
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Deviled Steak
There’s a restaurant called the Glen Haven at the south end of Skaneateles Lake that makes this dish. It’s wonderful. We weren’t able to get the recipe out of the waitress. This is my knockoff. Make sure both of you eat it because it is full of garlic! Serves 2.
2 tenderloin steaks (cut 1 ½ to 2 inches thick)
1/2 pint heavy cream
1 tub whipped cream cheese
1 cup sour cream
3 large garlic cloves, minced
1/4 cup chives, chopped
1 teaspoon dill
Preheat grill to high heat (coals should be bright orange with no ash). Grill with the lid down (if possible) for 3-4 minutes. With tongs, turn 90 degrees and cook another 3-4 minutes. Do the same on the other side for a total cooking time of 8 minutes. Let steaks rest for 2-3 minutes. This should cook to medium rare.
While steaks cook, whip heavy cream until peaks form. Set aside. In a separate bowl, mix whipped cream cheese, sour cream, and garlic. Fold in whipped cream & dill.
Top steaks with deviled steak sauce and sprinkle with chives.
Hints, tips, tricks and how to cheat
Leftover deviled steak sauce is also excellent on baked potatoes.
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Psari Sto Filo
This is my knock off of Symeon’s recipe. Symeon’s is a great Greek restaurant in Utica.
This serves 2-4.
2 boneless fillets of Tilapia, haddock, or other mild white fish
4 sheets of filo dough
1 can cream of mushroom soup
1 cup milk
1 package of raw spinach
1 package or can of sliced mushrooms (fresh or canned)
2 cups cooked rice
Take two sheets of filo dough and lay them on a clean surface. Place several spinach leaves on the filo dough (enough spinach so that the bottom of the fish will be covered). Place one fish fillet on top of the spinach. Cover the top of the fish with more spinach leaves. Top that with sliced mushrooms. Wrap in the filo dough. Repeat the procedure for the second fish.
Grease a 9x9 baking dish. Place the rice in the baking dish. If there is leftover spinach, layer the spinach on top of the rice. Place the wrapped fish on top of the rice and spinach.
In a sauce pan, heat cream of mushroom soup with 1 cup milk until warm and smooth. Pour over the fish. Cover the baking pan with tin foil.
Bake at 350 degrees F for 30 minutes or until fish is cooked through.
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Hope you like these!