Triple Mushroom Tarts
1/2 of a 15-ounce package (1) folded refrigerated unbaked piecrust
1 cup chopped fresh shiitake mushrooms
1 cup sliced fresh brown or white mushrooms
1 cup chopped fresh oyster mushrooms
1 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
2 tablespoons margarine or butter
3/4 cup shredded Gruyere cheese (3 ounces)
3/4 cup shredded Swiss cheese (3 ounces)
1/2 cup chopped Canadian-style bacon or fully cooked ham
2 slightly beaten eggs
1/2 cup milk
1 tablespoon snipped chives
Canadian-style bacon, cut into thin wedges (optional)
Fresh marjoram sprigs or snipped fresh marjoram (optional)
Prep Time: 25 minutes
Cooking Time: 32 minutes
Using pastry according to package directions, ease into a 9 inch tart pan with a removable bottom. Press pastry into flutes on the side of the tart pan and trim even with top of pan. Do not prick. Line pastry with a double thickness of foil. Bake in a 450° F oven for 8 minutes. Remove foil; continue baking 4 to 5 minutes or till set and dry. Reduce oven temperature to 375° F.
Meanwhile, cook shiitake mushrooms, brown or white mushrooms, oyster mushrooms, and marjoram in margarine or butter in a large skillet over medium-high heat for 4 to 5 minutes or till mushrooms are tender and any liquid is evaporated. Remove from heat.
Combine Gruyere cheese, Swiss cheese, and the chopped Canadian-style bacon in a large bowl. Add mushroom mixture, eggs, milk, and chives. Stir to thoroughly mix. Pour carefully into partially baked pastry shell. Bake in a 375° F oven about 20 minutes or till set and golden. Cool in pan on a wire rack for 10 to 15 minutes. Remove from pan. Cut into wedges. If desired, garnish with Canadian-style bacon wedges and fresh marjoram sprigs.
Cheese Cracker Delights
8 ounces sharp cheddar cheese, shredded (2 cups)
1/2 cup butter
1-1/2 cups all-purpose flour
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground red pepper
Prep Time: 20 minutes
Cooking Time: 15 minutes
In a large mixing bowl combine shredded cheese and butter; bring to room temperature (about 1 hour). Beat with an electric mixer until well combined. Stir in flour, salt, and red pepper. Divide the dough in half. Shape dough into two 7-inch logs. Wrap and chill logs for at least 1 hour.
Preheat oven to 350°F¡. With a knife or a crinkle cutter, slice the cheese logs into 1/4-inch-thick slices. Place slices on ungreased baking sheets. Bake for 15 minutes.
2 pounds fresh or frozen large shrimp in shells
2 cloves garlic, minced
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons finely chopped green onion
1/4 cup chopped fresh Anaheim pepper
1 to 2 tablespoons snipped cilantro or parsley
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves (optional)
1 medium papaya and/or mango peeled, seeded, and sliced (optional)
Prep Time: 10 minutes
Thaw shrimp, if frozen. Peel and devein shrimp. In a medium saucepan bring 4 cups water to boiling. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or till shrimp turn pink, stirring occasionally. Rinse under cold running water; drain. Set aside.
In a heavy plastic bag set in a medium bowl combine garlic, lime peel, lime juice, olive oil, onion, Anaheim pepper, cilantro or parsley, sugar, salt, and pepper; mix well. Place cooked shrimp in the bag. Turn bag to coat shrimp with marinade mixture. Marinate in the refrigerator for 2 to 3 hours, turning the bag occasionally.
To serve, drain the shrimp, discarding the marinade. If desired, arrange papaya or mango slices around outer edge of a lettuce-lined serving platter. Place shrimp in center of platter
36 to 40 2 inch-diameter fresh mushrooms
1 cup cooking oil
1/3 cup white wine vinegar or vinegar
1/4 teaspoon pepper
1 5-ounce jar sharp processed cheese spread
1/4 cup mayonnaise or salad dressing
2 6-ounce cans crabmeat, drained, flaked, and cartilage removed
3 tablespoons thinly sliced green onion
Prep Time: 15 minutes
Cooking Time: 5 minutes
Remove stems from mushrooms; save for another use. Place mushrooms in a self-sealing bag set in a bowl. Stir together oil, vinegar, and pepper. Pour over mushrooms. Seal and marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Stir together cheese spread and mayonnaise. Fold in crabmeat and green onion.
Drain mushroom caps, discarding marinade. Pat caps dry. Place on baking sheet. Fill with crabmeat mixture. Broil 4 inches from the heat for 5 to 8 minutes or till bubbly and golden. Serve warm.
1 pound uncooked ground turkey
1/2 cup chopped onion
4 cloves garlic, minced
1/4 to 1/3 cup peanut oil or cooking oil
1 16-ounce package shredded broccoli (broccoli slaw mix)
1/3 cup bottled Szechuan stir-fry sauce
1/2 teaspoon five-spice powder
1/2 teaspoon garlic pepper seasoning
Dash celery salt
2 cups shredded Monterey Jack cheese (8 ounces)
10 (10-inch) flour tortillas
Soy sauce or bottled Szechuan stir-fry sauce (optional)
Prep Time: 20 minutes
Cooking Time: 4 minutes
For filling, in a wok or 12-inch skillet cook turkey, onion, and garlic till turkey is no longer pink and onion is tender. Drain fat. Place turkey mixture in a very large bowl. In the same wok or skillet heat 1 tablespoon of the peanut or cooking oil; stir-fry broccoli slaw for 2 minutes. Stir broccoli slaw, the 1/3 cup stir-fry sauce, five-spice powder, garlic pepper, and celery salt into meat mixture. Stir in shredded cheese. Meanwhile, wrap tortillas in foil. Heat in a 350° F oven for 10 minutes to soften. Spoon about 3/4 cup meat filling onto each tortilla just below the center. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides just till they meet. Roll up. Secure with wooden toothpicks. Heat 2 tablespoons of the remaining oil in the wok. Cook burritos, 3 or 4 at a time, over medium heat about 4 minutes or till golden, turning once. Drain on paper towels. Keep warm in a 300-degree F. oven. Fry remaining burritos, adding more oil as needed. Remove and discard toothpicks. If desired, serve with additional sauce. Makes 5 main dish servings or 10 appetizer servings