Stuffed Mushrooms (12-15) Chicago Tribune 12/29; Lobster Thermidor – Lorraine Agerholm

Stuffed Mushrooms (12-15) Chicago Tribune 12/29; Lobster Thermidor – Lorraine Agerholm

Audrey de Vere Hunt
Chicago Tribune, mushrooms, lobster

Stuffed Mushrooms (12-15) Chicago Tribune 12/29

INGREDIANTS

12-15 Mushrooms Large

Remove Stems and mince

3 thinly sliced green onions.

¼ cup butter

½ cup fine French bread crumbs

3 tbsp crumbled blue cheese

1 tbsp minced parsley

1 tbsp lemon juice

½ tsp salt

Directions

Sautee green onions in butter and ad the rest of the ingrediants. Place filling in caps. Place in shallow pan and sprinkle with paprika. Bake at 400° for 8 minutes.

Lobster Thermidor – Lorraine Agerholm

INGREDIANTS

Recipe for 3 cups of Cream sauce

6 tbsp butter

6 tbsp flour

¼ tsp pepper

1 4 oz. can sliced mushrooms drained

Paprika

1 tsp salt

3 cups milk

½ tsp mustard dry

1/3 cup dry sherry

3 egg yolks

Directions

Make cream sauce of butter, flour, pepper, salt, and milk. Add mustard and paprika. Add sherry. Mix egg yolks and a little hot sauce and add to main sauce. Add lobster and mushrooms. Bake in water lined pan 400° for 15-20 minutes.

Rice, Beef, and Mushroom Cassrole (6)

Rice, Beef, and Mushroom Cassrole (6)

Audrey de Vere Hunt
steak, casserole

Rice, Beef, and Mushroom Cassrole (6)

INGREDIANTS

1½ ground beef, chopped

2 cups mushrooms

½ dry white wine

1 cup uncooked rice

1 envelope beef seasoning

2 tbsp parsley

1 cup sour cream

Directions

Brown 1 lb ground beef and turn into a 2 quart casserole with 1 cup raw rice. Add ¼ cup butter to skillet and saute 2 cups sliced fresh mushrooms. Stir into beef mixture. Combine 2 cups water, ½ cups dry white wine, + envelope beef seasoning for rice. Pour into skillet, stirring until all brown drippings are dissolved. Pour over beef mixture, mixing well. Cover and bake at 350° 40-45 minutes. Just before serving, stir in 2 tablespoons. Shredded parsley and 1 cup sour cream on top.