| Mushrooms from Dave's Kitchen |
| You Can't Get Enough Of This Salad 24 oz (approximately 680g, or 3 8oz packages) of small mushrooms, capped and rinsed 3 Large cucumbers, washed and thinly sliced 8 -10 Roma tomatoes - diced 2 Medium Sweet Onions - Vidalias if you can get them, and ONLY if they're actually Georgia grown) 2 bottles of Red Wine Vinegar salad dressing - I use Rossi, although almost any will do, or you could make this from scratch (anyone have a recipe for this?) *1/8 cup Oregano *2 tbs each Basil, Thyme, Rosemary 1 cup White Zinfandel Wine Prepare the vegetables as indicated above and place in a large mixing bowl - a Tupperware Fix 'n Mix is perfect for this because it has a sealed cover. Mix the salad dressing, spices, and wine together Pour the dressing mixture over the vegetables, cover and refrigerate for 24-48 hours before serving Serve cold * (I use fresh herbs which I chop myself, or, you can substitute 1/4 cup of pre-mixed Italian seasoning for the Oregano, Thyme, Basil and Rosemary) |
| Baked, Stuffed Mushrooms 8 large stuffing mushrooms, capped and rinsed 2 jumbo shrimp or Prawns, cooked and chopped 2 oz cooked, chopped lobster meat 2 oz cooked, chopped Snow Crab or King Crag meat 2 diced radishes 1 small stalk diced celery Dash of chopped Mint Monterey Jack Cheese, sliced or shredded Parsley Flakes Garlic Powder Parmesan Cheese - fine shredded (I use fresh and grate it myself rather than use the 'powdered' variety that comes from the store, although Kraft now makes it available in a shredded form, and even has some with seasoning already added) 8 cubes of Velveeta Cheese - 1/2 inch Mix all ingredients except the mushrooms and cheese in a medium mixing bowl. Fill the capped mushrooms generously with the created mixture. Place a cube of Velveeta in the center of the mixture Place the filled mushrooms in a shallow baking dish, and cover with Monterey Jack cheese. Sprinkle with Garlic Powder, Parsley flakes and Parmesan cheese. Bake at 350° until the cheese is slightly golden brown. Serve Hot. Baked, Breaded Stuffed Mushrooms Medium to large Mushrooms, capped and rinsed 1 .4 oz (11.3g) package of Hidden Valley Original Ranch Buttermilk Recipe salad dressing mix 4oz Cream Cheese 2 Eggs, beaten Bread Crumbs Parsley Flakes Parmesan Cheese, Shredded Soften the Cream Cheese, and cream together the Cream Cheese and salad dressing mix. Stuff the Mushroom caps generously with the mixture Dip the stuffed Mushroom caps in the beaten egg and rill in breadcrumbs (a variation of this would be to dip the mushrooms in something like Drakes batter, which, as a brief aside is great for onion rings) Bake at 350° for 20 minutes - more or less depending on your oven, and if you use the Drakes method, deep fry them until golden brown Sprinkle the baked Mushrooms with Shredded Parmesan cheese and Parsley Flakes Serve Hot |