VEGETABLE RECIPE - 825
LOBSTER STUFFED
POTATO
6 baking potatoes
1/2 c. fresh mushrooms
1 lg. yellow onion
2 cloves garlic (diced)
8 oz. fresh lobster meat (may substitute crabmeat)
2 scallions, finely chopped
1 pt. sour cream
1/2 c. fresh Parmesan cheese
1/2 c. guyre or Swiss cheese
1/4 c. cheddar (white cheese)
1/4 c. vermouth
Fresh ground black pepper
1 egg (beaten well)
Bake potatoes for 45 minutes in 400 degree oven until tender.
Scoop out inside
of potatoes, leaving 1/4 inch of potato in skin.
Set aside.
In skillet, saute onion and garlic until transparent, in about 2 tablespoons butter, add
mushrooms, saute 35 minutes.
Meanwhile chop lobster meat into bitesize
pieces.
Add to saute mixture, saute about 3 minutes, until it's heated through, turn burner to medium high, add the vermouth, cook until vermouth boils down.
Set aside.
Meanwhile, add sour cream to potatoes and hand mash together, add
the cheddar and Gruyere cheese, mix together, add plenty of freshground pepper, add beaten egg, add the lobster mixture, blend together, add scallions and 1/4
cup of Parmesan.
Stuff potatoes with mixture, sprinkle with remaining Parmesan cheese.
Bake in 350 degree oven until golden brown, about 15 minutes.
VEGETABLE RECIPE - 826
STUFFY ROOMS (OR
STUFFED MUSHROOMS)
1 pkg. of fresh, lg. mushrooms
1 sm. onion
1/4 c. sour cream
1 tbsp. grated Parmesan
1/4 c. seasoned bread crumbs
2 tbsp. margarine
Wash mushrooms and take off stems.
Chop up stems in food processor, put in mixing bowl.
Chop up onion and add to bowl.
Add margarine.
Microwave 2 minutes on #7 or medium high
stir and microwave 3 more minutes at same temperature.
Mix in sour cream, Parmesan cheese and bread crumbs.
Place in caps and microwave 7 minutes on #7 or medium high.
VEGETABLE RECIPE - 827
BAKED APPLE & CARROT CASSEROLE
6 apples, cooked, peeled, and thinly sliced
2 c. cooked carrot slices
1/2 c. brown sugar
2 tbsp. flour
Salt to taste
3/4 c. orange juice
Place half the apples in greased 2 quart baking dish and cover with half the carrots.
Mix brown sugar, flour and salt and sprinkle half the mixture over the carrots.
Repeat layers and pour orange juice over top.
Bake at 350 degrees for
45 minutes.
Serves 6.
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