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March 2000

 




Apple Stuffed Mushrooms
Looking for something different to bring to the next potluck or party? Try this wonderful appetizer or side dish. You'll be glad you did!

32 large mushrooms,
fresh vegetable cooking spray
3 Tablespoons celery; finely chopped
1/2 cup apple; minced
2 Tablespoons fine, dry breadcrumbs
1 Tablespoon parsley, fresh; chopped
2 Tablespoons walnuts; finely chopped toasted
1 Tablespoon bleu cheese; crumbled
2 teaspoons lemon juice

Clean the mushrooms with damp paper towels. Remove the stems; then finely chop 1/3 cup of stems, reserving remaining stems for another use. Set the mushroom caps aside.

Coat a small skillet with cooking spray; place over medium-high heat until hot. Add 1/3 cup reserved chopped mushroom stems and celery; saute 2 minutes or until tender. Combine celery mix, apple and next 5 ingredients in a small bowl; stir well. Spoon 1-1/2 teaspoons apple mix into each reserved mushroom cap.

Place the filled mushrooms in a 15x10" jelly roll pan; bake at 350 for 15
minutes. Makes: 32 Servings

Tangy Herbed Onions
This side dish is an easy alternative to onion rings...and just as delicious!
Bake some up for your family or your next small dinner party.
You can even cook these on the grill, if you are so inclined.

4 medium onions
olive oil
1/4 cup balsamic vinegar
1 teaspoon dried oregano
2 Tablespoons packed brown sugar
salt and pepper to taste
1/3 cup seasoned breadcrumbs

Peel the onions and cut a small slice from the top, leaving the root end whole. Cut each onion from the top into 8 wedges, taking care not to cut through the root end. Brush four sheets of aluminum foil with the olive oil. Mix the remaining ingredients (except for the breadcrumbs) and rub the mixture into each of the onions. Wrap each onion securely in its own foil wrapper. Bake at 350 for an hour or until tender. In the last 5 minutes of baking, open the foil and sprinkle with the breadcrumbs.

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