Stuffed Mushrooms

Lauren Moore used to make these for potlucks and they were incredible!

STUFFED MUSHROOMS
Ingredients:
3T melted butter
24 fresh mushrooms
2 T butter
4T green onion, minced
1 t lemon juice
1 C diced cooked crab meat
1/2 C soft bread crumbs
1 egg, beaten
1/2 t dried dill weed
3/4 C shreeded monterey jack cheese, divided
1/4 C dry white wine

Preheat oven to 400F. Cover the bottom of a 9x13" dish with the 3T of melted butter. Wash mushrooms, removing stems, and set caps aside.  Finely chop the stems.  Melt 2T butter over medium heat in a medium sauce pan.  Stir in the chopped stems, and green onion, cooking until soft- about 3 minutes.  Remove from heat.  Then stir in the lemon juice, bread crumbs, dill weed, crab meat, egg, and 1/4C of cheese, throughly blending the mixture.  Put the mushroom caps in the buttered 9x13" pan and stir them until they are coated with butter.  Then arrange the caps with the cavity side facing up.  Stuff generously with crab meat mixture.  Sprinkle the remaining 1/4C cheese on top of the mushrooms.  Pour wine in the dish around the mushrooms.  Bake uncovered for 20min until cheese is melted and lightly browned.  

Arkansas biscuits

Vickie Reed has made these when we've been at her house a couple of times and they are delicious!

Arkansas Biscuits

5 cups of flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons baking powder

2 cups of buttermilk  

5 Tablespoons sugar

1 pkg dry yeast

2 Tablespoons warm water (to mix up with the yeast)

1 cup shortening (use solid, not oil)

Melted butter in bowl.

Dissolve yeast in water in small bowl.  Mix dry ingredients.  Add yeast mixture and buttermilk mixture

Mix well.  Roll out biscuits, cut with glass or biscuit cutter.  Dip in melted butter and fold. Place on ungreased cookie sheet.

Bake 20 min at 400 degrees.

Can be placed on cookie sheet and kept in refrigerator with wax paper & saran wrap 1-2 days before cooking. Makes 2+  cookie sheets full (a lot)

Pamela's beet salad

This is a good bright side.

BEET SALAD

3 raw beets, peeled & grated
1 Golden Delicious apple, peeled & grated
Vinaigrette made of lemon juice + canola oil + 1 garlic clove, crushed + chopped shallot

(Serves 6)

Egg white cake with coconut topping

I had 6 egg whites leftover from making ice cream, and happened upon this recipe.  It turned out to be a great light cake to go with the ice cream!

6 egg whites at room temperature
1/2 tsp cream of tartar
1/8 tsp salt
1/4 cup plus 2 Tbsp sugar
1/2 cup sifted cake flour
1/2 tsp vanilla extract
1/8 tsp almond extract
1/2 cup flaked coconut

1- Preheat oven to 325 deg. F. Position rack in the center of the oven.

2-Beat egg whites until foamy. Add the cream of tartar and salt. Beat until soft peaks form. Gradually add the sugar, 2 Tbsp at a time, beating until stiff peaks form.

3- Sprinkle flour over egg white mixture; fold in carefully. Gently fold in flavoring.

4- Pour batter into an ungreased 9-inch square baking pan. Sprinkle coconut over the top. Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pan about 40 minutes. Remove cake from pan and cut into squares to serve.