| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chinese |
Appetizer |
40 |
Servings |
INGREDIENTS
| 40 |
|
Bite-sized mushrooms |
| 1 |
tb |
Butter |
| 2 |
ts |
All-purpose flour |
| 1/4 |
c |
Rich milk |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Mayonnaise |
| 1/4 |
c |
Shredded Cheddar cheese |
| 4 3/4 |
oz |
Crab; membrane removed |
| 1 |
ts |
Crushed onion flakes |
INSTRUCTIONS
From: Wayne or Diane Beck <beck@ISLANDNET.COM>
Date: Thu, 8 Aug 1996 23:20:00 PDT
Here is one for Chinese Chicken Wings that I found in a cookbook at my
Mom's last weekend. It is from a book called "Among Friends" by Rotary
International. I have not tried this recipe, but have tried a similar one
with soy sauce and honey, and it sounds yummy!
Remove mushroom stems, reserve for another purpose. Melt butter in
saucepan. Stir in flour. Add milk, lemon juice and mayonnaise, stirring
until it boils and thickens. Add cheese. Stir to melt. Stir in crab and
onion. Fill mushroom caps. Bake in 400 F oven for 15-20 minutes, until
heated through. Serve as a finger food or as a table appetizer.
EAT-L Digest 8 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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