2 tablespoons butter, divided
1/4 teaspoon dried thyme
2 tablespoons diced green pepper
1/4 cup chopped mushroom stems
2 tablespoons chopped onion
1/2 lb. large mushrooms, stems removed
3/4 cup bread crumbs
2 tablespoons cooked, crumbled bacon
12 small slices cheese (optional)
Preheat oven to 350 degrees F. Melt 1 tablespoon of the butter over low heat and saute' the mushroom stems, green pepper, and onions until tender. Mix in the bread crumbs, bacon, thyme, salt & pepper. Spoon the mixture into the mushroom caps. Place the caps on a cookie sheet. Melt one tablespoon of the butter & drizzle over the caps. Top each with a cheese slice. Bake for 15 minutes. Serve hot.
Yield: About 1 dozen.
2 pounds potatoes, peeled and cut into pieces
1/2 teaspoon salt
3 cups shredded green cabbage
1 cup sliced green onions
1/2 cup milk
1/4 teaspoon ground black pepper
2 tablespoons butter
In a large heavy saucepan, place the 2 pounds potatoes; add water to cover by 1 inch and the 1/2 teaspoon salt. Cover and bring to a boil over high heat. Reduce the heat to low and simmer 20 minutes or until the potatoes are tender. Drain the potatoes well and return them to the saucepan.
Meanwhile, bring a large saucepan of water to a boil over medium-high heat. Add the cabbage and simmer until it is just crisp-tender, about 5 minutes; drain well. In a small saucepan, combine the 1 cup onions, 1/2 cup milk, and 1/4 teaspoon pepper and bring the mixture just to a boil over low heat, then remove the mixture from the heat.
Using a hand-held electric mixer, gradually beat the onion-milk mixture into the potatoes until the mixture is fluffy. Fold in the drained cabbage. Taste and adjust the seasoning, if necessary. Transfer the Colcannon to a serving bowl and place the 2 tablespoons butter in the center.
Apple and Sunflower Seed Salad
2 green apples - washed, cored and cubed
1/2 cup sunflower seeds
1 head romaine lettuce - rinsed, dried, and chopped
2 dill pickles, diced
2 tomatoes, diced
1/2 cup ranch style salad dressing
In a large bowl, mix together the apples, sunflower seeds, lettuce, pickles and tomato. Pour dressing on top, toss and enjoy!
Makes 5 servings
White Corn Chowder
3Tb unsalted butter
2 cloves garlic, minced
4 shallots, peeled & chopped
1/2 fresh jalapeno, roasted, peeled, seeded and chopped
1c. chicken stock
3c. white corn kernels, fresh or frozen
1 1/2c. heavy cream
chopped fresh coriander
Creme Fraiche (optional)
Melt butter in a large saucepan and saute garlic and shallots until tender. Stir in jalapeno and cook about a minute longer.
Add stock and corn to saucepan and bring to a boil. Reduce heat and simmer 5 minutes.
Puree the mixture in a food mill and return to saucepan. season with salt and add the cream. Reheat thoroughly but not to a boil.
Serve hot with a sprinkle of coriander and a dollop of creme fraiche (if desired).
Bulgar Chickpea Salad
1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots
In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
Makes 7 servings
1 head romaine lettuce - rinsed, dried, and torn into bite-size pieces
1/2 orange bell pepper, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/4 ounce Parmesan cheese, thinly sliced
1/4 cup raspberry vinaigrette salad dressing
In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.