| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Mushroom caps; fresh |
| 2 |
tb |
Margarine |
| 1/4 |
c |
Almond slivers |
| 2 |
tb |
Onion flakes |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Lemon juice |
| 1/2 |
c |
Bread crumbs; seasoned |
| 1 |
tb |
Water |
INSTRUCTIONS
From: Barbara Schmidt <smgin2@SPRYNET.COM>
Date: Thu, 18 Jul 1996 10:27:04 -0700
Recipe By: bjs
Wash mushrooms and remove stems. Arrange caps, hollow side up in shallow
glass baking dish, set aside. In small mixing bowl, combine margarine and
almond slivers. Cook uncovered on MEDIUM for 2 minutes or until golden
brown. Add onion, salt, bread crumbs, water, and lemon juice to almond
mixture. Mix well. Spoon into mushrooms. Cook, covered with wax paper, 2
minutes on HIGH or until hot. Serves 6 to 8.
EAT-L Digest 17 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”