Cheese-Stuffed Mushrooms
Cheese-Stuffed Mushrooms
Look for the best looking mushrooms you can find
Serve these piping hot
24 medium-size mushrooms
1/4 cup finely chopped scallions (with tops)
1 clove garlic, minced
1/4 cup butter or margarine
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons snipped parsley
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
Remove stems from mushrooms; mince stems finely
Cook and stir mushrooms stems, scallions and garlic in butter over medium heat until tender, about 5 minutes
Remove from heat; stir in remaining ingredients
Fill mushroom caps with stuffing mixture
Place mushrooms, filled sides up, in greased baking dish
Bake at 350 deg F for 15 minutes
Serve hot
Twice-Cooked Pork
Twice-Cooked Pork (Szechwan)
1 pound lean boneless pork (such as
shoulder or butt), in 1 piece
1 tablespoon dry sherry
1 thin, quarter-size slice fresh ginger,
crushed with the side of a cleaver
3 scallions (including tops)
2 tpss hot bean sauce or 2 small dried
hot red chiles, crumbled
4 tpss sweet bean sauce or hoisin sauce
1 tablespoon soy sauce
1 tps sugar
2 small green bell peppers or 1 each
small green & red bell pepper
3 Tbspvegetable oil
1/2 tps salt
2 cloves garlic, minced
1 tps minced fresh ginger
Place pork, sherry & ginger slice in a 2-quart pan
Cut 1 of the scallions in half crosswise & add to pork, then add enough water to barely cover meat
Bring to a simmer; cover & simmer until meat is tender when pierced (about 45 min)
Lift meat from broth & refrigerate until cold
Cut meat into 1 1/2-inch square pieces about 1/8 inch thick
In a bowl, combine hot bean sauce (or red chiles), sweet bean sauce, soy sauce & sugar
Seed bell peppers & cut into 1 inch squares; cut remaining 2 scallions into 1-inch lengths
Place a wok over high heat; when wok is hot, add 2 Tbspof the oil
When oil is hot, add bell peppers & stir fry for 1 1/2 min, adding a few drops of water if wok appears dry
Sprinkle with salt & stir once, then remove peppers from wok
Add remaining 1 tablespoon oil to wok
When oil begins to heat, add garlic & minced ginger & stir once; then add pork & stir-fry for 1 minute
Add bean sauce mixture & toss until pork is coated with sauce
Return bell peppers to wok along with onion
Stir for 30 seconds to heat through
Makes 3 or 4 servings
Healthy Beef Or Pork Stir Fry
Healthy Beef or Pork Stir Fry
This is a recipe from the American Heart Association
1 pound lean boneless, beef top round
steak or 1 pound lean boneless, pork
loin sliced in 1/4-inch thick strip
1 tablespoon vegetable oil
1 small onion, sliced
1 clove garlic, minced
1/2 pound fresh broccoli florets,
separated, stems chopped
1/2 pound carrots, cut in 1/8-inch diagonal slices
1 tablespoon soy sauce
Trim excess fat from meat
Quickly brown lean beef or pork trips in hot oil in large skillet, stirring constantly
Add onion, broccoli stems & carrots
Cook until vegetables are hot, but crisp, stirring constantly
Add broccoli florets & soy sauce; cook & stir one minute