Mushroom Caps:
10 LG white mushroom caps (stems removed)
Olive oil
1 TSP chopped fresh rosemary
1 TSP chopped fresh thyme
2 cloves garlic (crushed)
Bread crumbs

Filling:
¼ C crabmeat (claw meat is more flavorful)
Sauteed mushroom stems (from the caps)
1/3 C heavy cream
¼ C shredded Parmesan
1 TSP dried tarragon
1 TBSP bread crumbs

Temperature: 350

In a large bowl, toss the mushroom caps with enough olive oil to coat. Add the rosemary, thyme and garlic and combine thoroughly.

Place a roasting rack on a baking sheet. On the baking sheet turn the mushroom caps upside down, stem side facing up. Roast the mushroom caps up to 10 minutes or until the tip of a paring knife can be inserted into the side of the mushroom with little or no resistance.

Combine the filling in a bowl. Heat broiler to high and move the oven rack up 1 level. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps. Top each cap with enough bread crumbs to cover the filling. Broil the mushroom caps on high for 3 to 4 minutes or until the filling bubbles and the tops have browned.

4 PKG Ramen Noodles (discard seasoning packs)
40 LG raw shrimp (peeled & deveined)
1 C mushrooms (sliced)
1 C onion (finely chopped)
1 C scallions (sliced)
½ TSP red pepper flakes
½ TSP kosher salt
1 C vegetable broth
1 C mirin or sake
½ C soy sauce
½ C sesame oil

Temperature: 400

Create 4, 18″ square, double layered foil squares. Place one ramen noodle block in the center of each foil pouch. Stack the following ingredients on top of the noodles in this order: shrimp, mushrooms, onions, scallions, red pepper flakes and salt. Pull the sides and corners of the pouch up to form a small basket shape, leaving an opening at the top to pour in liquid.

In a small bowl, combine vegetable broth, mirin (or sake), soy sauce and sesame oil. Distribute liquid evenly among packs – you should use at 2/3 C of combined liquid for each pouch.

Press the pouch foil together and seal thoroughly. Punch a small hole in each pouch to allow steam to escape. Place on a cookie sheet and bake in the oven for 20-25 minutes. Serve immediately.

1½ C all-purpose flour
2 eggs
1 C sugar
2/3 C vegetable oil
½ TSP salt
½ TBS cinnamon
½ TSP soda
¼ TSP nutmeg
¼ TSP baking powder
1-1½ C apples (finely chopped or shredded)
½ C chopped nuts

Temperature: 350

Mix the dry ingredients. Beat the eggs slightly, mix with the oil and apples then pour into the dry mix. Add the nuts then mix all with a spoon. Pour into a well-greased 6x3x2″ or 9x5x3″ loaf pan. Bake for 40 to 50 minutes or until a toothpick comes out of the center clean. Cool for 10 minutes, turn out or leave in the pan to slice and store. Store tightly wrapped in aluminum foil. The bread freezes well.

• ½ C butter or margarine (1 stick)
• 1 C light brown sugar
• 2 TBS light corn syrup
• ½ C evaporated milk or light cream
• 1 TSP vanilla
• Dash salt
• 3 TBS white rum

• Combine all ingredients except the rum in a saucepan.
• Bring to a boil, stirring constantly and cook for 2 minutes.
• Allow to cool then add the rum. Serve warm over cake, Bread Pudding, etc.

1 small onion (chopped)
¼ TSP white pepper
1 bunch green onion (chopped)
1 LB spiral broad noodles or cut macaroni
2½ C milk
4 TBS butter or margarine
14 OZ dry packed tuna
5 TBS Wondra flour
8 OZ sharp cheddar cheese (grated)
1½ TSP salt
12 OZ tiny green peas (optional)

Temperature: 350

Boil the noodles in salted water, drain and return to the pot. Saute the onion and green onion in a saucepan with 1 TSP of olive oil. Add the milk, flour, butter, salt and pepper. Cook while stirring constantly until thickened and just reaching a boil. Add the tuna. Pour the sauce over the noodles and mix well. Put in a 2 QT baking dish sprayed with a release. Cover the top with grated cheddar and bake until the cheese melts and the casserole is hot in the center and bubbling on the edges. Chicken can be used in place of tuna.

½ C margarine or butter
1 C flour
2 OZ unsweetened chocolate (melted)
½ TSP salt
1 C sugar
½ C chopped walnuts
2 eggs
1 TSP vanilla

Temperature: 350

Cream the margarine and sugar together. Add the eggs one at a time and beat well. Add the vanilla. Mix the salt and flour then add to the creamed mix. Stir in the nuts. Put in 8×8″ square pan. Bake until crackly on top and a toothpick comes out of the center clean. Do not overbake, the center should be moist. Frost if desired with a chocolate glaze, but these are just as good plain. You can use a semi-sweet chocolate for lighter tasting brownes.

1 small onion (chopped)
1 TSP chicken boullion powder
¼ C Wondra instant flour
½ C sharp cheddar cheese (grated)
4 TBS butter or margarine
½ C parmesan or romano cheese
2 C milk
1-1½ TSP salt
3 C cooked turkey or chicken
½ LB cooked pasta (salted)
½ C mushrooms (optional)

Temperature: 350

Melt the butter and add the onions and saute until soft. Add flour and stir until blended. Slowly add the milk, sirring constantly with a wire whisk. Cook on low heat until thickened, adding more milk if needed, for about 10 minutes. Add the mushrooms, meat and half of the cheddar cheese and cook until cheese is blended. Mix with the pasta and place in baking dish. Sprinkle with the parmesan cheese and the remaining cheddar. Bake for 20 minutes.

Note: Green onions and celery can be added along with the onions. Green peas can be mixed into the casserole just before baking.

1 large onion (chopped)
Potatoes (red,idaho or gold) (cut)
6-8 cloves garlic (chopped)
1-2 LB ham (cubed)
3 LB green beans
Water
2 TSP salt
¼ TSP pepper
½ LB bacon (optional)

Temperature:

Wash the beans and cut off the ends. If using bacon, cook it till it’s crisp and set aside. Saute the onion in 2 TSP olive oil or bacon drippings until soft. Add the garlic and cook for 3 minutes. Add the ham, and stirfry for about 5 minutes or until slightly braised. Add water to fill the pot to 2″, beans, bacon, salt and pepper. Cover and cook on low heat until beans are to desired consistency – about 1 to 1½ hrs. Check for desired seasoning flavor half-way through cooking as you can’t effectively season beans or any vegetable after they’ve cooked). Maintain about 2″ of water in the pot at all times. Add the cut potatoes after beans are soft and cook until they are fork tender.

3 C flour
1 TSP baking soda
1 TSP salt
1 TBS cinnamon
2 C sugar
4 eggs (slightly beaten)
1¼ C vegatable oil
1¼ C strawberries fresh or frozen (mashed)
1¼ C bananas fresh or frozen (mashed)
1½ C pecans or walnuts (chopped)

Temperature: 350

Mix the dry ingredients in a bowl. Mix the wet ingredients together. Make an indented “well” in the center of the dry mixture then add the liquid mix to it. Stir just enough to moisten. Pour into greased bread pans. This makes enough cake batter for six 6x3x2″ pans or two 9x5x3″ pans. Bake for 40-60 minutes, depending on the size of the pans. Cool in the pans for 10 minutes. Turn out on cake racks to cool.

3-5 LB chicken (roasting chickens give the best flavor but fryers are fine)
1 large onion (chopped)
4-6 cloves garlic (chopped)
1 bunch celery (cut in diagonal pieces, not chopped)
½ C parsley (fresh or dried)
1 bunch green onion (hand cut)
Use any additional vegetables you like (carrots, zucchini, etc.)
Noodles or small macaroni (cooked)

Temperature:

Cut the chickens apart and remove the skin. Remove as much of the meat as possible from the legs and thighs. Debone the breast and cut it into 1″ pieces, wings can be added whole. If you use the backbone, clean it thoroughly. Braise all of the chicken (bones too) and set aside. In the same same pot (unwashed) cook the onion until clear. Add the garlic, celery, green onion and parsley. Put the braised chicken back and any additional vegatables in the pot and add enough water to cover. Add 1 TSP of salt and ¼ TSP of pepper, or more to taste. Cook until the chicken is tender and the vegatables are done then remove the bones. Serve with the noodles.