Crab Stuffed Mushrooms

12- 14 stuffing mushrooms (medium size)
1 Tablespoon of butter
1 clove of garlic, minced
4 green onions, chopped
1 can of flaked crab meat (6 oz. - drained)
1 can of water chestnuts (5 oz. - drained and chopped up)
1/2 cup of mayonnaise
2 Tablespoons of chopped parsley
6 slices of bread made into bread crumbs in a food processor
salt and pepper to taste


Melt the butter in a frying pan and saute the chopped garlic and green onions. Add the flaked crab meat and bread crumbs. Remove from heat and add water chestnuts, mayonnaise and salt and pepper. Mix with a wooden spoon until the mixture sticks together.
Quickly wash the mushrooms and pat dry. Remove the stems. Fill the mushroom with the bread crumb mixture and pat into a ball.
Put mushrooms on a baking tray (does not require to be greased) and bake for about 25 minutes at 350 degrees Fahrenheit or until mushroom caps start to brown.

Green Beans with Tomatoes and Herbs

1 tablespoon olive or canola oil
 1 clove garlic (finely chopped)
 1 small onion (finely chopped)
 1 can (14 ounces) crushed tomatoes
 1/4 teaspoon dried basil
 1/8 teaspoon pepper
 1 pound green beans

 

Rinse green beans under cold water, then snap off and discard the stem ends as well as the tail ends, if you like. Small green beans can be cooked whole, and large ones can be cut into halves or small pieces. Shell lima beans by cutting off the end of the pod and opening to remove the beans. Rinse the beans after shelling.

 

In a large nonstick skillet, heat the oil over moderate heat. Add the garlic and onion and cook, stirring, about 5 minutes, until softened and golden.

 

Stir in the tomatoes with basil and pepper and cook, stirring frequently, about 2 minutes longer.

 

Stir in the green beans so that they are all coated with the tomato mixture. Cover the skillet and cook about 6 minutes, until the beans are crisp-tender.

Sweet Potato Souffle

3 1 teaspoon salt

1 1/2 cups softened butter

6 large eggs

1/2 cup self-rising flour

3 cups sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Preheat oven to 350 degrees F.
Boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes and cool to room temperature. Process the potatoes with remaining ingredients in a blender and pour into a greased 9 by 13-inch casserole pan.
Bake in the oven for 1 hour or until set and lightly browned
 

Cajun Stuffed Mushrooms

24 large, fresh mushrooms
2 medium onions, finely chopped
2 medium bell peppers, finely chopped
2 celery ribs, finely chopped
1 pound butter
2 pounds white crabmeat
3/4 cup plus 2 tablespoons fresh lemon juice
4 tablespoons green onions, chopped
4 tablespoons parsley, chopped
2 cup plain breadcrumbs
2 tablespoons plus a dash of Worcestershire sauce
2 tablespoons plus a dash of Tabasco pepper sauce
Salt, black pepper, and white pepper to taste
3 teaspoons ground red pepper or to taste
4 tablespoons dry vermouth

Remove the stems from the mushrooms and reserve them for another use (a good Cajun never throws anything away). Wipe the caps. Preheat oven to 350 degrees.
Saute the onion, bell peppers, and celery in 1/2 pound butter until soft. Stir in the crabmeat and 1/2 cup lemon juice and simmer for 10 minutes. Add the green onions, parsley, and bread crumbs. Add a dash each Worcestershire and Tabasco sauce. Simmer 4 to 5 minutes, stirring often. Season with salt and pepper to taste. Remove dressing from heat and let cool.
Stuff the mushroom caps generously with the dressing and place in a single layer in a shallow ovenproof dish. Melt the remaining 1/2 pound butter and add the remaining 6 tablespoons of lemon juice and 2 tablespoons each of Worcestershire and Tabasco sauce plus the vermouth. Simmer together for 1 minute, pour over the mushrooms, and bake in a preheated 350-degree oven for 15 minutes or broil at 450 degrees for 5 minutes.
Serves 8.