8 to 10 large mushrooms
1/4 teaspoon minced garlic
1 tablespoon oil
Dash of salt
Dash of pepper
Dash of cayenne pepper, optional
1/4 cup grated Monterey Jack cheese
Remove stems from mushrooms and dice. Heat oil in skillet. Saute diced stems with garlic until softened. Remove skillet from heat. Stir in seasonings and cheese. Stuff into mushroom shells. Place in 3 quart slow cooker. Cover; cook on low for 2 to 4 hours.
* Add 1 tablespoon minced onion when sauteing the garlic and mushroom stems.
* Use Monterey Jack cheese with jalapenos.
Makes 4 to 6 servings.
Oven Apple Butter
40 large tart apples (about 13 pounds), quartered and cored
1/4 cup water
8 cups sugar
1 cup cider vinegar
4 teaspoons ground cinnamon
1 cinnamon stick (3 inches)
In a large kettle, cover and simmer the apples and water until tender. Press through a sieve or food mill. Measure 1 gallon of pulp; place in a large heavy roaster. Add sugar, vinegar, cinnamon and cinnamon stick. Cover and bake at 400 degrees for 3 hours, stirring often. Uncover and bake for 1 hour longer, or until very thick, stirring occasionally. Remove cinnamon stick. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
This apple butter needs less stirring than those prepared on top of the stove. It is important to tightly cover the roaster for the first 3 hours of baking to avoid excess evaporation.
Makes 8 pints.
Fresh Apple Cake
1 1/3 cups oil
2 cups sugar
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 1/2 cups flour
1/2 cup dates, chopped
1 cup black walnuts, chopped
3 cups apples, peeled and diced
Non-dairy whipped topping, optional
Cream together oil, eggs, sugar and vanilla. Add salt, baking soda, baking powder and flour; mix well. Stir in dates, walnuts and apples; mix well. Pour into greased 9 by 13 inch pan. Bake at 325 to 350 degrees for 1 to 1 1/2 hours, or until toothpick inserted into center comes out clean. Let cool for 20 minutes in pan before removing.
1 white cake mix with pudding
1 cup milk
5 tablespoons flour
1 cup sugar
1/2 cup shortening
1/2 cup margarine
1 teaspoon vanilla
Dash of salt
Icing (see below)
Prepare and bake cake according to directions on package. Cool; slice in half. Meanwhile, cook milk and 5 tablespoons flour over low heat, stirring constantly; cool. Combine sugar, shortening, margarine, vanilla and salt; mix well. Beat together milk mixture and sugar mixture until light and fluffy. Spread between cut cake layers and on top layer.
Delicious Easy Icing
1 egg white
Pinch of salt
1 cup corn syrup
1 teaspoon vanilla
Bring corn syrup to a boil; remove from the heat. In second bowl, beat egg white with salt, slowly pouring in corn syrup while beating. Add vanilla. Fold until cool. Frost cooled cake.
Strawberry Rhubarb Jam
2 1/2 cups fresh or frozen strawberries, crushed
1 1/2 cups finely diced fresh or frozen rhubarb
2 1/2 cups sugar
1 can (8 ounces) crushed pineapple, undrained
1 package (3 ounces) strawberry gelatin
In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into jars or freezer containers, leaving 1/2 inch headspace. Cool. Top with lids. Refrigerate or freeze.
Makes 5 1/2 cups.
1 (12 ounce) package pound cake
Raspberry or strawberry preserves
3 (16 ounce) cans frosting (vanilla, chocolate and strawberry)
Assorted Valentine candies
Using a serrated knife, slice pound cake horizontally into 3 equal layers (trim off rounded top). Separate layers. With 3 inch heart-shaped cookie cutter, cut out 2 heart shapes from each layer. Spread preserves on top of 3 hearts. Cover with remaining 3 hearts. Decorate with frosting and candies. If desired, pipe your favorite frosting onto cakes.
Makes 3 cakes.
1 cup tightly packed fresh basil or cilantro leaves
1 cup tightly packed fresh parsley leaves
1 to 2 garlic cloves, peeled
1/2 cup olive or vegetable oil
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
Place all ingredients into a food processor. Cover; process on high until pureed. Refrigerate for several weeks or freeze in a tightly covered container for up to 6 months.
Makes 3/4 cup.