By Joyce Hansen
I'm glad to hear some positive comments on the September recipes. It's good to know what types
of recipes are popular. This month I decided to share a recipe that would go well with Thanksgiving
dinner, or an hors d'oeuvre to take if you are able to celebrate with family and/or friends.
Remember to email any favorite recipes to xjkangas44@gmail.com. I will publish in the
newsletter as space allows.
What's Cookin'?
Instructions:
Wash mushrooms, remove stems (and save),
leaving caps intact. Sprinkle a few drops of
lemon juice on each cap; set aside. Prepare
stuffing as follows: mince stems very fine.
Saute in butter. Meanwhile, combine cheese,
bread crumbs, parsley, garlic, onion, salt and
pepper in bowl. Add sautéed mushroom stems,
mix thoroughly. Add enough sherry to moisten
mixture. Pile the stuffing into mushroom caps;
sprinkle with additional bread crumbs and
dot with butter. Bake in moderate oven, 350
degrees, for 15 minutes. Serve piping hot!
Instructions:
Boil sweet potatoes, peel and hand mash.
Cream butter, sugar and egg yolk. Add to
mashed potatoes. Add sherry and nutmeg.
Stiffly beat egg white and fold in. Bake in
buttered 2 qt. casserole at 350 degrees for
approximately 40 minutes, or until firm to
touch and slightly brown. Casserole may be
topped with marshmallows.
BAKED MUSHROOMS CONTRA COSTA
SWEET POTATO CASSEROLE
| THE COLONY NEWS | NOVEMBER 2020 | 13
Ingredients:
• 12 lg. mushrooms
• 2 tbsp. minced parsley
• Lemon juice
• ½ clove minced garlic
• 2 tbsp. butter
• 1 tbsp. minced onion
• 2 tbsp. Swiss cheese, grated
• salt and pepper
• ¼ c. bread crumbs
• 2-4 tbsp. sherry
Ingredients:
• 3 lg. sweet potatoes
• 1 egg white
• ¼ c. butter
• ¼ c. sherry
• ½ c. brown sugar
• ½ tsp. nutmeg
• 1 beaten egg yolk
COMMUNITY BULLETIN BOARD
