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2 lb Fresh mushrooms [med size]
6 tb PARKAY margerine
8 oz Philadelphia Brand Cream
-Cheese [softened]
1/2 c Kraft Natural blue cheese
-[crumbled]
2 tb Onions [chopped]
1 qt Cooking oil
15 ea Cloves fresh garlic, peeled
1/2 c Real mayonnaise
1/2 c Softened cream cheese
2 tb Prepared mustard
4 ea Polish sausages
1 Egg
1/4 ts Milk
8 lg Egg roll wrappers
Chopped parsely
1 package dried beef
1 package cream cheese, softened
1 bunch scallions (spring onions)
20 large mushrooms, stemmed
3 tbsp Italian dressing to taste
8 ounces Crabmeat, well picked
3/4 cup bread crumbs
2 eggs, beaten
1/4 cup mayonnaise
1/4 cup minced onion
1 tsp lemon juice
Makes 32.
1/2 to 2/3 pounds brie cheese (wedges are fine)
1 (17.3 ounce) box frozen puff pastry
Hot pepper jelly
Small fillet of beef ( tenderloin - clean ), olive oil, black crushed peppercorns, parmesamo cheese, mustard, salt, paprika, pepper.
8 ea slices white bread
2 cup milk
8 oz old English cheese slices
1/2 tsp pepper
3/4 tsp dry mustard
1/4 cup butter, melted
1 tsp salt
3 ea eggs
Lg. firm onion, sliced
Milk
Pancake mix
Ice water
Flour
Cornmeal
Separate onion into rings and blanch 15 seconds. Chill in ice water and drain. Roll in flour, dip in milk, then roll in mixture (half and half) of pancake flour mix and cornmeal. Freeze on cookie sheet. Freeze with waxed paper between layers. To serve, fry at 375 degrees while frozen. Salt and serve. They are handy to have in freezer.
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FOR THE WINGS-----
4 Garlic cloves
2 Shallots
1 1/2 ts Salt
1 tb Chinese 5 spice
2 ts Paprika
1 ts Dried rosemary -- crumbled
1/2 ts Cayenne -- or to taste
2 tb Vegetable oil
4 lb Chicken wings; about 20-24
Tips removed
FOR THE SAUCE-----
1/3 c Natural style peanut butter
1/4 c Canned cream of coconut --
Well stirred
2 Garlic cloves -- chopped
1/4 c Water
1/4 c Red bell pepper -- chopped
1/8 ts Dried hot red pepper flakes
Or to taste
1 ts Soy sauce
Coriander sprigs -- for
If
Desired