Fruit & Vegetable Recipes I

APPLES

Kay’s Apple Dip

8 oz. reduced fat cream cheese softened
1 cup confectioners sugar
1 tsp. vanilla, sm. jar of fat-free caramel sundae sauce
pecans

Directions: In small mixing bowl combine softened cream cheese, confectioners sugar and vanilla. Beat with a hand mixer. Pour sundae sauce over top of mixture. Toast desired amount of pecans on a baking pan in the oven. Chop and sprinkle on top of the dip.

Serve with slices of fresh South Carolina apples.

Quick and Easy Apple Crisp

6 cups cooking apples, peeled, cored & sliced
1/2 cup unsifted all-purpose flour
1/2 cup quick-cooking rolled oats
3/4 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup butter or margarine

Place apple slices in 2-quart (8 x 8) glass baking dish. Combine flour, oats, sugar and cinnamon in medium mixing bowl. Cut in butter until crumbly. Sprinkle over apples. Microwave on HIGH (6) for 14 to 16 minutes or until apples are tender. Yields 5 to 6 servings.

Fresh Apple Croissants

1 can (8-ounce) crescent rolls
1 large cooking apple, peeled and cut into slices
2 tablespoons sugar
1 teaspoon cinnamon

Combine sugar and cinnamon in small bowl. Separate dough in triangles and sprinkle with sugar mixture. Place a few apple slices on each triangle. Roll up and pinch ends of each crescent. Bake at 375 degrees for 15 to 20 minutes. Yield 6 servings.

Glaze:
1/2 cup sugar
1/2 cup half and half
1 teaspoon almond extract
sprinkle of cinnamon
1 egg
1/2 cup sliced almonds, toasted

Combine first five ingredients in small bowl. Mix well. Drizzle glaze over crescents. Bake at 350 degrees F. 15 to 18 minutes. Cover with foil if croissants begin to get brown. Yield 6 servings.

Sweet Potato/Apple Bake

Filling —

2 lbs. fresh S.C. sweet potatoes
1 1/2 lbs. S.C. cooking apples
2/3 cup light brown sugar
6 tablespoons margarine
1/2 cup apple cider
3 tablespoons maple syrup
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Directions: Boil potatoes, cool, skin and slice 1/4 inch thick. Peel apples, quarter, core and slice 1/4 inch thick. While combining other ingredients, keep apples in fruit juice to prevent discoloration. In a small saucepan, bring sugar, margarine, cider, syrup, lemon juice, cinnamon and ginger to a boil. Reduce heat and cook mixture for 10 minutes, stirring constantly. Drain apples well and pat dry. Arrange apples and sweet potatoes in a 9x13x2 inch casserole dish. Cover with sauce. Bake at 325°F for 25-30 minutes, basting occasionally.

Crai-zy Apple Raspberry-Pecan Salad

6 red delicious apples
1 pkg. Craisinettes
1 stalks celery, chopped
1/2 c. chopped pecans
1 small bottle Raspberry Pecan dressing

Cut apples in small chunks. Add Craisinettes, celery, and pecans. Toss with Raspberry dressing. Chill. Better second day.

Fruit Ambrosia

Fruit of 10 medium oranges
1 cup flaked coconut
4 grated apples
6 tbsps. powdered sugar

Combine, chill, and serve as accompaniment to meal or as dessert.

ASPARAGUS

Asparagus Roll-ups

14 slices white bread, crusts trimmed
4 tablespoons crumbled bacon
8 oz. cream cheese (room temperature)
zest of one lemon, finely grated (grated lemon rind)
28 asparagus spears, cooked till tender
Melted butter

Flatten bread slices by rolling over them with a rolling pin. Combine bacon, cr. cheese, and lemon zest. Spread an even layer of the cream cheese mixture on each flattened bread slice. Place asparagus spears on one slice of bread. Rollup each slice like a jellyroll. Cut each roll in half and place seam side down on a lightly greased cookie sheet. * Preheat broiler. Brush the tops and sides of the rollups with melted butter. Broil 6 inches from heat until lightly browned and toasted. Serve immediately. *The rollups can be prepared up to this point up to 3 hrs. in advance. Store in refrigerator.

BLACKBERRIES & BLUEBERRIES

Blueberry Betty

4 cups S.C. blueberries
1 cup sugar, pinch salt
1/2 teaspoon lemon juice
powdered sugar, nutmeg
4 slices French toast
1 cup cream, whipped

Directions: Cook berries, sugar, salt and lemon juice for 10 minutes. Pour into a shallow 8"x8" baking dish and arrange slices of French toast on top. Sprinkle with powdered sugar and nutmeg and bake in a quick oven at 425°F for about 20 minutes. Serve with whipped cream. 6-8 servings.

Easy Blueberry Shake

1 pt. fresh blueberries
1 lemon
1 pt. vanilla ice cream
Mint sprigs

Puree’ blueberries in blender container. Soften ice cream in microwave oven for 30 seconds. Add ice cream to pureed blueberries and blend until smooth. Pour into freezer container and freeze for about one hour. Before serving, blend a few seconds until smooth. Spoon into tall glasses, which have been chilled in refrigerator for at least one hour. Slice lemon into thin slices. Cut each slice half way across the pulp to fit glass rim. Garnish with lemon slices and mint sprigs. 4 generous servings.

Fresh Blueberry Sauce

5 C. fresh blueberries
2 T. flour
1 C. water
1-1/2 tsp. lemon juice
1 C. sugar
2 T. water
Pound cake

Combine berries, water and sugar in a 2-quart bowl; set aside. Stir 2 T. water and flour together until smooth. Transfer berry mixture to a large saucepan. Place on burner and bring to a boil, stirring often. Stir flour mixture into blueberry mixture. Cook 1 minute over medium high heat, stirring constantly. Remove from heat and add lemon juice. Cool for about 1/2 hour. Chill. Serve over pound cake. 4 cups.

Nutty Blueberry Cobbler

1 C. flour
1 C. water
1/2 C. ground pecans
2 T. margarine
2 T. powdered sugar
Water
1/4 C. plus 1 T. shortening
Sugar
3 C. fresh blueberries

Combine flour, ground pecans and powdered sugar. Mix well. Cut in shortening with pastry blender until mixture resembles coarse meal. Chill flour mixture 15 minutes. Meanwhile, combine blueberries, water, sugar and margarine in 2 quart saucepan. Place over medium heat and bring to a boil. Remove from heat and pour into 2 quart casserole. Remove pastry mixture from refrigerator and roll out onto a lightly floured surface. Cut pastry into oblong strips each 1" wide. Crisscross pastry strips over blueberries.Brush with water and sprinkle lightly with sugar. Bake at 375 degrees F. for 35 minutes or until golden brown. 6 - 8 servings.

Blueberry Nut Crunch
By: Miriam R. Pflug

Spray 9 x 13 casserole dish with PAM

Mix: 3 cups blueberries –fresh or frozen
1-15 1/2 oz. Crushed pineapple in its own juice
1 cup sugar

Put in casserole dish

Top with 1 box yellow cake mix.
Melt 1/4 cup butter and sprinkle over top.
Put 1 cup chopped nuts on this.
Sprinkle 1/4 cup sugar over mixture.

Bake 350 for approximately 40 minutes.

Quick Blackberry Pie

1 C. fresh blackberries
1 (3 oz.) pkg. cream cheese
1/2 C. sugar
3 T. milk
1/4 tsp. salt
1 graham cracker crust
1/4 C. water
1 pt. fresh blackberries
1-1/2 T. cornstarch
Strawberry halves
1/4 C. cold water
Fresh mint
1-1/2 T. lemon juice

Wash blackberries thoroughly. Place washed berries on paper towels and pat gently to remove excess moisture. Place 1 cup blackberries, sugar, salt and water in medium size saucepan. Bring to a boil and cook 3 minutes. Mix cornstarch with cold water; stir cornstarch mixture into blackberries. Cook, stirring constantly, until thick. Stir in lemon juice. Beat cream cheese and milk together. Spread cream cheese mixture in bottom of graham cracker crust.

Cover cheese mixture with half blackberry glaze. Arrange 1 pint blackberries over glaze. Spoon remaining glaze over top layer of blackberries. Chill for 2 hours. Just before serving, garnish with strawberry halves and mint. 1 pie.

CABBAGE

Cabbage Manicotti

10-12 cabbage leaves
2 tablespoons butter or margarine
1 cup shredded cabbage
1/4 pound mushrooms, chopped
1/4 cup chopped onion
2 cups low-fat cottage cheese
3 eggs
1 tablespoon parsley
2 (8 oz.) cans tomato sauce
1 teaspoon basil
1 teaspoon sugar
1/2 teaspoon garlic powder
1 cup mozzarella cheese

Steam cabbage leaves 5 to 10 minutes or until stalk is fork tender; drain and dry. Melt butter in skillet and sauté cabbage, mushrooms and onion; drain, pressing out as much moisture as possible. Combine cottage cheese, eggs and parsley with cabbage mixture. Spoon cabbage filling onto center of cabbage leaves; fold up sides of leaves first, then roll from one end to the other, securing loose end with wooden pick. Place cabbage rolls in a 13x9x2-inch casserole dish. Combine tomato sauce, basil, sugar and garlic powder and pour over cabbage rolls. Cover and bake at 375 degrees F. for 30 minutes. Remove cover, sprinkle with cheese and bake 5 minutes more. Yield: 10-12 servings.

Raisin Cheese Slaw

2 cups finely shredded cabbage
1 cup finely shredded carrot
1/3 cup reduced fat mayonnaise
1/2 teaspoon salt
1/4 teaspoon onion powder
1/2 teaspoon prepared mustard
1 teaspoon sugar
2 teaspoons lemon juice
1/2 cup coarsely grated non-fat Cheddar cheese
1/2 cup raisins

Prepare cabbage and carrot. Combine mayonnaise with salt, onion powder, mustard, sugar, and lemon juice. Add to cabbage and carrot along with cheese and raisins. Yields about 4 cups.

Cabbage Rolls Paprika

8 large cabbage leaves
2 1/2 cups diced cooked chicken
2 tablespoons chopped fresh onion
1/2 cup finely chopped celery
1/4 pound chopped fresh mushrooms
1 small garlic clove, minced
1/4 teaspoon salt
1/2 teaspoon dried leaf thyme
1 egg, beaten
2 tablespoons butter or margarine
6 tablespoons flour
2 cups sour cream
3 tablespoons paprika
2 cups chicken broth

Cook cabbage leaves in boiling water, covered, for 6 minutes. Drain and pat dry. Mix together the chicken, onion, celery, mushroom, garlic, salt and thyme. Stir in egg. Place 1/2 cup of the chicken mixture in the center of each cabbage leaf. Fold sides of the leaf towards center, over filling, and then fold and overlap ends to make a small bundle. Fasten with wooden picks. Place in 13x9x2 inch baking dish. To make sauce, melt butter in a large skillet. Blend in flour, sour cream, and paprika and then gradually stir in chicken broth. Cook over low heat, stirring constantly, until thickened. Pour sauce over cabbage rolls. Cover and bake in 350 degree oven for 35 minutes. Remove picks to serve. Yields 4 servings, 2 cabbage rolls each.

Marinated Cole Slaw

from the kitchen of Virginia Frick

1 gal. chopped or shredded cabbage (about 3 1/2 lbs.)
2 chopped lrg. green peppers
1 (4-oz.) jar diced pimento
1 (16-oz.) can diced tomatoes
3 T. salt
1 tsp. pepper
1 C. sugar
1C. cider vinegar

Combine all ingredients well. Store tightly covered in refrigerator. You may use food processor to chop cabbage and green peppers, if you so desire. Makes 1 gallon.

CAULIFLOWER

Cool Cauliflower Salad

large head cauliflower, chipped
red onion
green bell pepper, seeded and chipped
2 scallions, minced
1 tbs. fresh chives, chopped
1 cup cooked basmati rice
cup bottled vinaigrette dressing

Place cauliflower in a steamer basket over boiling water. Cover pan and steam about 3 minutes, until almost tender. Chill. Combine next 5 ingredients in a bowl. Add chilled cauliflower, drizzle with dressing and serve chilled.

CORN

"Miss May’s" tips for freezing corn

Fresh sweet corn is one of South Carolina’s summer highlights, but most folks like to enjoy it year-round. So Mrs. Les Tindal, "Miss May," once again shares her favorite recipe for freezing corn off the cob:

Take 20 cups of corn, 5 cups ice water, 1/4 cup salt, 1/4 - 3/4 cups sugar (to individual taste), mix well, put into a container and freeze. Blanching is not required. Thaw and pour off excess water before cooking.

FIGS

Homemade Fig Bars

Filling —
1 cup sugar
8 oz. dried figs finely chopped
1/2 cup nuts finely chopped (optional)
1/2 cup water
Crumb crust and topping —
1 cup brown sugar
1/2 cup margarine or butter
1/2 teaspoon salt
1/2 teaspoon vanilla
2 1/4 cups all-purpose flour, divided
1 3/4 cups rolled oats

Filling: Combine sugar, dried figs, nuts and water in a medium saucepan. Heat to boiling; reduce heat and summer 10 minutes or until thickened, stirring frequently. Set aside to cool.

Crumb crust and topping: Cream sugar and margarine together until light and fluffy. Add salt and vanilla; mix until blended. Stir in 1 3/4 cups flour and oats until well mixed and crumbly. Spread and pat two-thirds flour mixture evenly into ungreased 9x13x2-inch pan.

Spread filling evenly on top. Add 1/2 cup flour to remaining flour mixture; crumble and spread all over. Bake at 350° F for 25-30 minutes, or until lightly brown. Allow to cool in pan; cut into bars. Makes 30 bars.

Fig Preserves

Wash and destem figs. Using twice as many figs as sugar, simmer until desired thickness. Pack into sterilized jars and seal with sterilized lids.

KIWIFRUIT

Kiwifruit Lime Tarts

1 8-ounce package cream cheese, softened
1/2 cup powdered sugar
2 tablespoons lime juice
1/4 teaspoon grated lime peel
tart shells*
3 or 4 kiwifruit, pared and sliced
1/3 to 1/2 cup apple jelly, melted (optional)

In small bowl of electric mixer, beat cream cheese, sugar, lime juice, and peel until very light and fluffy. Spoon or pipe about 1 tablespoon of mixture into each tart shell, refrigerate. When ready to serve top each with one slice of kiwifruit**. Drizzle with about 1 teaspoon melted apple jelly. Return to refrigerator. Yields 18 to 24 tarts.

*TART SHELLS
Prepare pastry according to favorite recipe for 2 crust (9-inch) pie. For each shell press about 1 tablespoon dough into 2-inch fluted tart shell pans. Prick bottoms of shells. Bake at 400 degrees F. for 12 to 13 minutes or until golden brown. Cool. Remove from pans. Yields 18 to 24 shells.

**Filling may become runny if left for any length of time with the kiwifruit. Add kiwifruit only when ready to serve.

Kiwifruit Bread

3/4 cup granulated sugar, packed
1/2 cup soft margarine
2 eggs
4 kiwifruit
1/2 cup red candied cherries, halved
2 1/4 cups sifted flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Beat sugar and margarine together; blend in eggs. Peel and dice kiwifruit. Cook diced kiwifruit in small amount of water until heated thoroughly. Add enough water to make 1 1/4 cups fruit and cool. Sift dry ingredients together. Stir kiwifruit and cherries into sugar mixture. Blend dry ingredients into kiwifruit mixture. Pour batter into well-oiled and floured loaf pan. Bake at 350 degrees F. for one hour or until bread test done. Cool in pan for 5 minutes; then invert onto wire rack. Slice thin when serving. Yields 1 loaf. (Bread slices better the day after it is baked.)

Kiwifruit Crush

1 kiwifruit, peeled & sliced
1 banana, peeled & sliced
1 papaya
1/2 cup orange juice
crushed ice
kiwifruit slices for garnish

Place all ingredients in a blender and blend until frothy. Serve in tall glasses over ice. Garnish with kiwifruit and banana slices on long sticks. Yields two 8-ounce servings.

Kiwifruit Compote

2 kiwifruit, pared & sliced
1 fresh pear, cored & cut into chunks
1 orange, peeled & sectioned
1 teaspoon grated orange peel
1 banana, peeled & sliced
1 cup red grapes, halved & seeded if necessary
1/2 cup ginger ale

Combine all ingredients except ginger ale; spoon into fruit dishes or stemmed goblets. Pour ginger ale over mixture. Yields 4 to 6 servings.

LEAFY GREENS & TURNIPS

New Year’s Collard Greens

1 bunch (5lbs.) collard greens
1/2 lb. lean pork
2 quarts water
1 med. onion, chopped
1 teaspoon seasoned salt
1 teaspoon sugar
1 teaspoon vinegar

Directions: Check leaves of collards carefully; remove pulpy stems and discolored spots on leaves. Wash leaves thoroughly; drain well and chop. Set aside. Cut pork into 1/2-in. thick slices. Cook in an 8-quart Dutch oven until golden brown. Slowly add water and bring to a boil. Add collards and other ingredients. Cover, reduce heat, and simmer 30-45 min. or until collards are tender, stirring occasionally. Yields 6-8 servings.

Seasoned Collard Greens

1 bunch (about 5 pounds) collard greens
1/2 pound lean pork
2 quarts water
1 medium onion, chopped
1 teaspoon seasoned salt
1 teaspoon sugar
1 teaspoon vinegar

Check leaves of collards carefully; remove pulpy stems and discolored spots on leaves. Wash leaves thoroughly; drain well and chop. Set aside. Cut pork into 1/2-inch-thick slices. Cook in an 8-quart Dutch oven until golden brown. Slowly add water and bring to a boil. Add collards and other ingredients. Cover; reduce heat, and simmer 30-45 minutes or until collards are tender, stirring occasionally. Add more water if necessary. Yields: 10 servings.

Tip

Fresh greens are reduced in volume during cooking, so allow 1 pound for two servings.

Herbed Savory Kale

2 1/2 pounds fresh kale
1 clove garlic, cut in half
1 1/2 teaspoons salt
1/4 teaspoon dried leaf marjoram
1/8 teaspoon pepper
1/2 teaspoon sugar
2 tablespoons cider vinegar, divided
2 tablespoons butter or margarine

Wash kale well. Cut off coarse stems and discard them. In a large saucepan, place kale, garlic, salt, marjoram, pepper, sugar and 1 tablespoon of the vinegar. Cover and cook 20-25 minutes or until just tender. Add remaining vinegar and butter. Heat only about 1/2 minute. Serve hot. Yields: 5 servings.

Turnip Casserole

8 med. turnips, peeled & cut into 2"x1/2" strips
1/2 cup finely chopped celery
2 lg. carrots, scraped & cut into 2"x1/2" strips
1/4 cup chopped onion
1 cup English peas
1 (4oz.) jar chopped pimento
1 (10 3/4 oz.) can cream of mushroom soup
1 cup sour cream
1/2 teaspoon dried basil
1/2 cup herb-seasoned stuffing mix
1/4 cup melted margarine

Directions: Place first 4 ingredients in a large pot, cover with water and cook 5-8 min. or until vegetables are tender. Drain well. Stir in peas and pimento. Set aside while combining other ingredients. Stir soup, sour cream and basil together, add vegetable mixture. Pour into a well-greased 9" square casserole dish. Combine stuffing and butter. Spread over top of casserole. Bake at 350° for 30 min. Yields 8 servings.

Saucy Turnip Greens

2 pounds fresh turnip greens with roots
3 cups water
1/2 teaspoon salt
3 slices bacon (can also use lean ham or turkey bacon)
1/2 cup chopped onion
1 tablespoon all-purpose flour
3/4 teaspoon sugar
2 tablespoons vinegar

Separate turnip greens from roots. Pick and wash turnip greens. Peel turnip roots; cut in half. Combine greens, roots, water and salt in large Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 hour or until greens and roots are tender. Drain greens, reserving 1 cup of liquid. Set aside. Cook bacon in skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Sauté onion in drippings. Add to greens in Dutch oven. Dissolve flour and sugar in vinegar; stir in reserved cooking liquid. Add mixture to greens; cook over medium heat, stirring occasionally, until thickened. Stir in the reserved bacon. Yields: 4- 6 servings.

Tip

When preparing greens, trim stems but remove as little of the leaf as possible. To remove tops from turnips or beets, cut 2 inches above the vegetable.

Honey Glazed Turnips

1 1/4 cups water
salt to taste
3 large turnips, peeled and cut into 1/2 inch cubes
3 tablespoons honey
3 tablespoons margarine
1 tablespoon grated lemon rind
1/2 teaspoon black pepper

In a heavy saucepan over moderate heat, bring salted water to boil; add turnips and cook until fork tender (about 20 minutes). Drain. Add honey, margarine, lemon rind and pepper to the drained turnips in saucepan. Warm over low heat, shaking pan gently until turnips are lightly glazed. Yields 6 servings.

Turnips Au Gratin

4 cups diced, pared fresh turnip roots (about 3 pounds)
2 1/2 teaspoons salt, divided
1 teaspoon sugar
2 tablespoons butter or margarine
2 tablespoons flour
1/8 teaspoon pepper
1 1/2 cups milk
3/4 cup shredded Cheddar cheese
1cup fine dry bread crumbs

Place turnips in 1-inch boiling water with 1 teaspoon of salt and sugar. Cover and cook 12 minutes or until tender. Drain. In medium saucepan, melt butter. Blend in flour, remaining salt and pepper. Remove from heat and gradually stir in milk. Return to heat and cook, stirring constantly until mixture thickens and comes to a boil. Stir in cheese. Alternate layers of turnips and cheese sauce in 1-quart casserole. Sprinkle with bread crumbs. Bake at 350 degrees for 15 minutes or until golden brown. Yields: 6-8 servings.

Stir Fried Greens with Chicken and Pecans

1 pound collard or turnip greens
2 chicken bouillon cubes
4 chicken thighs, boned
3 tablespoons Canola oil
2 tablespoons hot sauce
1/2 cup chopped pecans, toasted

Wash, stem and slice greens. Place greens in large pot of boiling water; add bouillon cubes. Boil 5 minutes; drain. Cut chicken into 1 inch pieces. Heat oil in large skillet and add chicken. Toss over medium heat for 3 to 5 minutes until nearly done. Add greens and hot sauce. Toss until greens are heated through and coated with chicken juices. Just before serving, sprinkle toasted pecans over chicken and greens. Yields 4 servings.

Turnip Greens with Dumplings

4 bacon slices, cut crosswise into strips
vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 bunch (3 to 4 pounds) turnip greens with roots
2 quarts water
dash of pepper
1 cup cornmeal
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups boiling water
1 egg, beaten
about 1/2 cup all-purpose flour

Fry bacon in a large saute pan over medium heat until crisp. Remove with slotted spoon and set aside. If necessary, add enough oil to bacon drippings to make 2 tablespoons. Add onion and garlic; saute until softened. Remove onion and garlic; combine with bacon and set aside. Check leaves of turnips carefully; remove pulpy stems and discolored spots on leaves. Wash turnip greens and roots thoroughly; drain well. Chop turnip leaves; peel roots and cut into quarters.

Put greens, roots and pepper in Dutch oven; add water. Bring to a boil. Cover, reduce heat, and simmer about 50 minutes or until greens and roots are tender. Stir in bacon mixture.

Combine cornmeal, sugar and salt; mix well. Stir in boiling water. Add egg, and mix well. Drop cornmeal mixture by tablespoonfuls onto a floured board and roll in flour. Place dumplings over hot turnip greens, and cook over medium heat about 15 minutes. Yield 8 to 10 servings.

Southern Style Mustard Greens

1/2 pound lean ham, or other pork, cubed
2 cups water
2 pounds mustard greens
1/2 teaspoon salt
crumbled bacon

Wash mustard greens 3 or 4 times in fresh water to clean. Drain each time. Fry ham until chunks are brown. Transfer cooked ham to large pot; add mustard greens and salt; bring to boil. Cover; reduce heat and simmer 1/2 hour or until greens are tender. Drain and save pot liquor to serve with greens or add to soups and stews for additional flavor. Garnish with bacon. Yields 4 servings.

MUSHROOMS

Three-Mushroom Meatloaf

2 teaspoons butter
1/2 cup finely chopped onion
8 ounces assorted wild or button mushrooms, sliced
3 cloves garlic, minced
3/4 cup soft bread crumbs
1 egg
1 teaspoon salt
3/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon pepper
Pepper Gravy:
1 teaspoon butter
1/2 cup diced red, yellow or green bell pepper
1 jar (12 ounces) beef gravy
1/2 teaspoon dried thyme leaves, crushed

Heat oven to 350°F. Heat 2 teaspoons butter in large nonstick skillet over medium heat until hot. Add onion, cook and stir 3 minutes. Add mushrooms and garlic; cook 6 to 8 minutes or until mushrooms are tender, stirring occasionally. Remove from heat; cool 5 minutes.

Combine ground beef, bread crumbs, egg, salt, 3/4 teaspoon thyme, pepper and mushroom mixture in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 8 x 4-inch loaf on rack in broiler pan. Bake in 350°F oven 1-1/4 hours to medium (160°F) doneness, until not pink in center and juices show no pink color. Let stand 10 minutes before cutting.

Meanwhile heat 1 teaspoon butter in medium saucepan over medium heat until hot. Add bell pepper; cook and stir 5 minutes or until crisp-tender. Stir in gravy and 1/2 teaspoon thyme; heat through. Cut meatloaf into 1-inch thick slices; serve with gravy.

Tasty Shiitake Quiche

Pastry for a 9-inch pie
4 slices bacon
1 medium onion, chopped
4 oz. fresh shiitake, chopped
1 cup (4 oz.) shredded Swiss cheese
4 eggs, beaten
1 can (13 1/2 oz.) evaporated milk and 1/4 cup milk OR
2 cups half and half
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg

Line a 9-inch quiche dish with pastry; trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400 degrees F. for 3 minutes; remove from oven and gently prick again with a fork. Bake 5 minutes longer.

Cook bacon in a skillet until crisp; remove bacon, reserving 1 tablespoon drippings. Crumble bacon and set aside. Saute onion and shiitake in bacon drippings until tender. Sprinkle bacon, onion, shiitake and Swiss cheese in pastry shell. Combine next 6 ingredients mixing well. Pour in pastry shell. Bake at 350 degrees F. for 45 minutes or until filling is set. Yield: 4-6 servings.

Chicken and Shiitake Strata

1/2 cup butter
4 ounces fresh Shiitake, sliced
1/2 cup onions, minced
1 clove garlic, minced
10 slices white bread
1 cup shredded Cheddar cheese
2 cups cooked, diced chicken or turkey
5 eggs, beaten
2 3/4 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350oF. Melt butter in skillet and saute Shiitake, onion and garlic for about 4 minutes. Cut a 3 inch circle from each slice of bread. Tear remaining bread into pieces and place into bottom of buttered casserole. Add alternate layers of cheese, chicken, and mushroom mixture. Overlap bread circles around out edges of casserole. Combine eggs, milk, salt and pepper and pour into casserole, moistening bread. Bake uncovered 1 1/4 hours or until bread is lightly browned. Yields 6 servings.

Sauteed Shiitake

4 tablespoons butter
1/2 pound fresh Shiitake mushrooms, sliced

In heavy skillet, melt butter over medium heat. Add sliced Shiitake mushrooms and saute in butter for 5 minutes or until tender. Serve with toothpicks. Yields 4 servings.

Baked Stuffed Shiitake Mushrooms

From Judy Bumgardner

1/2 cup butter, separated
12 large Shiitake mushrooms
1/2 cup shallots, diced fine
1 pound crab meat, white lump or 1 pound small shrimp
1/2 cup sherry
2 cups thick cream sauce
3 hard cooked eggs, chopped fine
3 tablespoons chives, chopped very fine
2 teaspoons dry mustard or 2 tablespoons mustard sauce
dash salt
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
6 cups cooked wild rice

Saute shiitake mushroom caps in 6 tablespoons butter until half cooked. Set aside to cool. Saute shallots in remaining 2 tablespoons butter until transparent. Add crab meat or shrimp and heat thoroughly. Pour sherry in pan and ignite. When flame dies, add cream sauce, eggs, chives, and mustard. Mix thoroughly and add salt, cayenne and white pepper. Simmer for 10 to 15 minutes. Fill seafood mixture into each mushroom cap. Bake for 5 minutes in a buttered baking pan in a very hot oven (450 degrees F). Seve mushrooms on a bed of well-seasoned cooked wild rice. Serves 6.

Portabello Pizza

From Joanna Wertz

1 pound sausage
1 clove garlic, chopped (optional)
1 (14 ounce) jar of pizza sauce
12 small portabello mushrooms
3/4 cup mozzarella cheese, grated

Brown sausage and drain fat. Add chopped garlic and pizza sauce. Simmer for 20 minutes. Scrape out a small portion of the gills of the mushrooms (enough to make a small bowl for the filling). Put the sauce in the mushrooms and top with grated mozzarella cheese. Bake 10 minutes in a 400 degree F preheated oven. Serves 4.

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