Meany Lodge Recipes

Many have ask for these, so due to popular demand (plus not wanting to be tarred and feather by a angry Meany Lodge crowd), the Meany Lodge cooks has graciously given up some of there deeply held secrets. Now up to the light are the recipes that have made the Lodge the talk of many epicurean gatherings. Please click on any of the images below to be directed to a section you are interested in.

Meany is always looking for the highly select few Chefs to join this elite group. If you have a desire to try out your hidden epicurean talent or just want to know what you are in for if you volunteer, by all means contact the Meany Webmaster.


60-Minute Breakfast Rolls - Serves: 12

taken from: Betty Crocker cookbook dated 1950.
As name implies, can be done in 1 hour, if you work VERY fast and they rise quickly.

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    Beignets - Makes: 2 dozen

        1 Envelope Active Dry Yeast
        ¾ cup Water (110° F)
        ¼ cup Granulated Sugar
        ¼ tsp Salt
        1 Beaten Egg
        ½ Cup Evaporated Milk
        3½ - 3¾ Cups All Purpose Flour
        ⅛ Cup Shortening
        Vegetable oil for frying
        Powder Sugar in a shaker/sifter
      General Instructions:
        Combine Yeast, Water, and Sugar in either:
          the work bowl of a stand mixer fitted with a dough hook
          in a food processor
          or the old fashioned way, by hand
        Let sit until frothy (~ 5 minutes)
        Mix on low speed, adding Salt, Egg, and Evaporated Milk
        Add half of the flour
        When dough starts to come together, add the shortening
        When shorting has been assimilated (Resistance is futile) add remaining flour, a little at a time
        Knead the dough on a floured surface, adding just enough flour, as necessary to make it non-sticky and smooth
        NOTE:When finishing the dough, it is like making bread; a touchy thing
        Place it into a large oiled bowl, loosely cover and let rise until twice original size
        NOTE: (Meany Chefs make it the night before and let it rise overnight in the refrigerator)
        After dough has doubled in bulk, punch it down and turn it onto a floured surface
        Roll out the dough into a rectangle that is about ½" thick
        With knife, cut dough into 2" diagonal strips, then in opposite direction creating diamonds
        Place Beignets on a floured baking sheet and into a barely warm oven for 40 min
        Heat 2-3" of vegetable oil in a large saucepan to 350-360° F
        Place 2-3 Beignets at a time into the oil, being careful not to smash or deflate them
        Note: Flip them over continuously until they are a even golden brown, it happens fast !!
        Remove to paper towel lined plates to drain.
        Serve hot topped with plenty of powdered sugar
        NOTE: because the dough doesn't contain much sugar, you may want to use alot!
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    Brown Sugar Baked French Toast

    Note that a smaller serving one is in the mushroom weekend section - this is the Meany size

        15 cups light brown sugar
        7½ cups butter
        30 tablespoons maple syrup
        75 eggs
        23½ cups canned milk
        30 teaspoons vanilla
        15 loafs French baguette, cut into ¾ slices
        ⅛ Cup Shortening
        Vegetable oil for frying
        Powder Sugar in a shaker/sifter
      General Instructions:
        Melt brown sugar, butter and maple syrup in a medium skillet over medium-low heat
        Pour mixture into 13" x 9" baking dish
        In a large bowl whisk together eggs, milk and vanilla
        Arrange bread slices over brown sugar in baking dish
        Pour egg mixture over bread pressing bread down to absorb egg
        Cover and refrigerate over night
        Preheat oven to 350° F
        Uncover baking dish and bake 30 minutes or until a middle is done, ie knife inserted comes out clean
        omit maple syrup and add 1½ cups of chipped apples on top of the brown sugar
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    Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa - Serves: 4

        2 tablespoons extra-virgin olive oil, 2 turns of the pan
        ½ pound bulk breakfast sausage, such as maple sausage
        1 medium sweet potato, scrubbed clean, cut in ½ lengthwise, thinly sliced into ½ moons
        1 large red onion thinly sliced, divided
        2 teaspoons chili powder
        1 teaspoon ground cumin
        2 teaspoons ground coriander
        Salt and pepper
        3 vine ripe tomatoes, seeded and diced
        1 small jalapeno pepper, seeded and chopped
        2 to 3 tablespoons chopped fresh cilantro, (a palm full)
        1 lime, juiced
        ½ cup chopped flat-leaf parsley, a few handfuls
        1 tablespoon butter
        4 large eggs
        Combine tomatoes, jalapeno, cilantro, lime juice and ¼ of red onion, season to taste with salt and pepper. Put off to the side
        Preheat large skillet over medium high heat and coat with olive oil.
        Break sausage up into little chunks, brown for 3 minutes.
        Add sweet potatoes and the rest (~ ¾) of the chopped red onion
        Season to taste with chili powder, cumin, coriander, salt and pepper
        Stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender
        Add chopped parsley, stir and transfer to a serving platter
        In a Skillet (clean one or used one wiped), over medium-high heat, add the butter
        Once butter has melted, crack eggs, season with salt and pepper and cook (scrambled or fried
        Transfer the eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve
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    Homemade Granola - Yields: 12 cups

        4 cups old-fashioned rolled oats
        2 cups sweetened shredded coconut
        2 cups sliced almonds
        ¾ cup vegetable oil
        ½ cup good honey
        1½ cups small diced dried apricots
        1 cup small diced dried figs
        1 cup dried cherries
        1 cup dried cranberries
        1 cup roasted, unsalted cashews
          Preheat oven to 350° F
          Mix oats, coconut, and almonds together in a large bowl.
          Whisk oil and honey in a small bowl
          Pour liquid over oat mixture and stir with a wooden spoon until all are evenly coated.
          Pour onto a 13" X 18" X 1" sheet pan.
          Bake, stirring occasionally, until mixture turns a even, golden brown, about 45 min.
          Remove from oven and allow to cool, stirring occasionally
          Mix in apricots, figs, cherries, cranberries, and cashews
          Store in an airtight container
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    Monkey Bread - Serves: 15

        3 (12 ounce) packages refrigerated biscuit dough
        1 cup white sugar
        2 teaspoons ground cinnamon
        ½ cup margarine
        1 cup packed brown sugar
        ½ cup chopped walnuts
        ½ cup raisins (optional)
        Preheat oven to 350° F/175° C
        Grease one 9 or 10" tube pan
        Mix white sugar and cinnamon in a plastic bag
        Cut biscuits into quarters. Shake biscuit pieces in the sugar cinnamon mix
        Arrange pieces in the bottom of the prepared pan
        If using nuts and raisins, arrange them in and among the biscuit pieces as you go along
        Melt margarine and brown sugar over medium heat, then boil for 1 minute. Pour over biscuits
        Bake at 350° F (175° C) for 35 minutes. Let bread cool in pan for 10 minutes
        Turn out onto a plate and serve. Do not cut! The bread just pulls apart
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    Polenta Tamale Pie - Serves: 6

        1 pound ground beef
        1 16 ounces jar salsa
        1 15 ounces can black beans, rinsed with water
        6 ounces beef broth (~ half a can)
        ½ cup cilantro, chopped
        1 pound roll prepared polenta, sliced into 1/3" thick rounds
        12 ounces cheese
        cayenne pepper, ground cumin and garlic salt, to taste
        Safflower oil, for sautéing
        Cook and drain ground beef, place back on heat
        Add salsa, beans, broth, cayenne, cumin, garlic salt and half of the cilantro
        Simmer until mixture thickens
        Oil 9" x 9" glass baking dish
        Place a layer of polenta in bottom of dish
        place a layer of meat mixture and then a layer of cheese
        Repeat layering until all polenta rolls are used up
        Top off with remaining cilantro and bake for 40 minutes at 350° F
        After taking dish out of oven, Broil for ~30 seconds to make top cheese layer crisp
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    Chicken Marabella

    From “The Silver Palate Cookbook 25th Anniversary Edition” (Workman, 2007). Overnight marinating is key to keeping the chicken moist. You can halve the recipe, or make it with all legs and thighs.
        ½ cup olive oil
        ½ cup red wine vinegar
        1 cup pitted prunes
        ½ cup pitted Spanish green olives
        ½ cup capers with a bit of juice
        6 bay leaves
        1 head of garlic, peeled and finely pureed
        ¼ cup dried oregano
        Coarse salt and freshly ground black pepper, to taste
        4 chickens (2½ pounds each), quartered
        1 cup brown sugar
        1 cup dry white wine
        ¼ cup Italian (flat-leaf) parsley or cilantro, finely chopped
        In a large bowl, mix olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano and salt and pepper
        Add the chicken and stir to coat. Cover and refrigerate overnight
        Preheat oven to 350 °F
        Arrange chicken in a single layer shallow baking pan(s)
        Spoon the marinade over it evenly
        Sprinkle chicken pieces with the brown sugar and pour the white wine around them
        Bake ~ 1 hr, basting frequently with the pan juices, until thighs yield clear yellow juices (rather than pink) when pricked.
        Transfer the chicken, prunes, olives and capers to a serving platter
        Moisten with some of the pan juices, sprinkle with parsley or cilantro and serve with the remaining juices on the side
        NOTE: To serve cold, cool to room temperature in the cooking juices, then transfer to a platter, cover and refrigerate. Reheat the chicken in the cooking juices, then bring to room temperature before serving
        The outside should be crispy and golden
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    Baked Chicken Kiev - Serves: 6

        ¼ cup butter, softened
        ⅛ teaspoons garlic powder
        4 tablespoons chopper fresh parsley
        5 cups honey-sweetened corn flake cereal
        1½ teaspoons garlic powder
        1 teaspoons paprika
        1 teaspoon dill
        1 teaspoon salt
        6 skinless, boneless chicken breast halves
        ¼ cup buttermilk
        Place chicken breast in wax paper or seran-wrap and pound to ¼" thickness
        Mix the butter, garlic powder, and 1 tablespoon of parsley
        Spread mixture ½" thick onto a piece of aluminum foil, place in freezer to harden
        Place cereal in a large plastic resealable bag, and crush with a rolling pin
        Add garlic powder, paprika, salt and remaining parsley. seal the bag, and shake to mix
        Preheat the oven to 375° F (190° C)
        Grease a 9" x 13" baking dish
        Remove the slab of butter mixture from the freezer, and slice into 6 strips
        Place one strip onto center of each chicken breast, roll up and secure with toothpicks
        Dip rolled breasts into buttermilk, then into cereal mixture, placing each into baking dish
        Bake, uncovered, for 30 to 40 min or until chicken is no longer pink, and the juices run clear
        The outside should be crispy and golden
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    Lasagna el Forno - Serves: 12

        1 package (~1 pound) lasagna noodles
        Olive oil
        1 onion, chopped
        2 cloves garlic, sliced
        2 tablespoons fresh basil, chopped
        2 tablespoons fresh oregano, chopped
        3 bay leaves
        1½ pounds ground beef
        1 pound ground Italian sausage
        6 ounces tomato paste, (1 can)
        30 ounces ricotta cheese, (2 containers)
        ¼ cup Italian flat-leaf parsley, finely chopped
        2 tablespoons fresh oregano, chopped
        Salt and black pepper, to taste
        2 eggs, lightly beaten
        ½ cup grated Parmesan cheese
        4 cups tomato sauce, prepared
        1 pound mozzarella cheese, shredded
        Grated Parmesan and mozzarella, for topping
        Cooking lasagna:
          In large pot, add salt and bring water to a boil. (size pot to allow noodles to tumble)
          Cook Lasagne (stir to prevent sticking) until pliable and barely tender, (~10 minutes)
          Drain noodles and place them in cold water to keep them moist and easy to work with
        Preparing filling:
          Coat skillet with olive oil, over medium heat, saute onion, garlic and herbs. ~5 minutes
          Add beef and sausage and cook until no longer pink, ~15 minutes
          Drain fat and discard
          Stir in tomato paste completely. Set aside to cool
          In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs
          Add Parmesan, season to taste with salt and pepper
          Coat bottom of a 13" X 9" pan with tomato sauce
          line each end of the pan with a noodle. This forms a collar that holds in the corners
          Lay noodles lenghtwise, between the end noodles so that they cover the bottom
          Spread a thin layer of the meat mixture over the pasta
          using a spatula, spread ricotta mixture over the meat, right to edges
          Sprinkle mozzarella on top of the ricotta
          Top with tomato sauce, spread evenly
          Repeat layering until all finished
          Top last layer with noodles, sauce and shredded mozzarella and Parmesan
          Tap the pan to force out air bubbles
          Bake in a preheated 350° F oven for 1 hour
          Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily
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    Alsace Tare Flambee

        8 to 10 ounces fresh puff pastry dough or one package frozen puff pastry, thawed
        2/3 cup fromage blanc or Quark cheese
        3 tablespoons heavy cream
        Pinch of nutmeg
        3 strips bacon, cut into thin strips
        ½ medium onion, finely chopped
        Salt and pepper
        On a lightly floured flat surface, roll the pastry to ⅛" thickness.
        Cut into discs about 3" in diameter and place on a lightly greased heavy baking sheet.
        Optionally,roll out to fit a pizza pan or pizza stone.
        Mix together the fromage blanc, cream, nutmeg and a pinch of salt.
        Spread a small portion of the cheese mixture on each pastry disc.
        Scatter with the bacon and onion.
        Chill or freeze on parchment-lined tray until needed. (will keep well in the freezer for two weeks if tightly covered).
        Place pizza pan or stone on the bottom rack of the oven, then heat to 450 ° F.
        Place the tartes on the pan or stone and bake for approximately 15 minutes, or until undersides are golden brown.
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    Onion Soup Les Halles - Serves: 8

    From: Anthony Bourdain's Les Halles Cookbook,
        "For the broth:"
          6 ounces butter
          8 large onions or 12 small onions, thinly sliced
          2 ounces port wine
          2 ounces balsamic vinegar
          2 quarts dark chicken stock, or low-sodium chicken or beef broth
          4 ounces slab bacon, cut into ½-inch cubes
          1 bouquet garni
        "For the croutons and cheese:"
          16 baguette croutons sliced and toasted in the oven with a little olive oil
          12 ounces grated Gruyère cheese real, imported Gruyère!
        "For the broth:"
          In a large pot, heat the butter over medium heat until it is melted and begins to brown.
          Add onions and cook over medium heat, stirring occasionally, until they are soft and browned (about 20 minutes)
          NOTE: Onion soup, unsurprisingly, is all about the onions. Make real sure the onions are a nice, dark, even brown color
          Increase the heat to medium high and stir in the port wine and the vinegar, scraping all that brown goodness from the bottom of the pot into the liquid.
          Add the chicken stock
          NOTE: That the better and more intense your stock, the better the soup’s going to be. This soup, in particular, is a very good argument for making your own
          Add the bacon and the bouquet garni, and bring to a boil
          Reduce to a simmer, season with salt and pepper, and cook for 45 minutes to an hour, skimming any foam off the top with a ladle
          Remove the bouquet garni
        "For the croutons and cheese"
          When the soup is finished cooking, ladle it into the individual crocks. Float two croutons side by side on top of each
          Spread a generous, even heaping amount of cheese over the top of the soup
          NOTE: You want some extra to hang over the edges as the crispy, near-burnt stuff that sticks to the outer-sides of the crocks is often the best part, once it comes out from under the heat
          Place each crock under a preheated, rip-roaring broiler until the cheese melts, bubbles, browns, and even scorches slightly in isolated spots
          NOTE: The finished cheese should be a panorama of molten brown hues ranging from golden brown to dark brown to a few black spots where the cheese blistered and burned
          Serve immediately and carefully - you don’t know pain until you’ve spilled one of these things
          NOTE: If your broiler is too small or too weak to pull this off, you can try it in a preheated 425° F/220° C oven until the cheese is melted
        "A nice optional move"
          Once the mound of grated cheese starts to flatten out in the oven, remove each crock and, with a propane torch, blast the cheese until you get the colors you want
        "Beverage pairing:"
          Argyle Pinot Noir, Oregon
          NOTE: Depending on the depth and meatiness of the stock you use in this soup, you could go with wines of varying weight. Pinot Noir captures the middle ground, and this one from Oregon brings deep plum and berry fruit as well as a touch of smoke and lush texture to match the soup
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    Mahogany Beef Stew - Serves: 6

    NOTE: Hoisin adds complexity to the flavor of the sauce
    You can save some time — and some tears — by chopping the onions in the processor in two batches.
    Stew can be made 1 day ahead. After cooking, Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.
        4 tablespoons olive oil
        3½ pounds boneless beef chuck roast, trimmed, cut into 2½" pieces
        3½ cups chopped onions
        2 cups Cabernet Sauvignon
        1 14.5 ounce can diced tomatoes with Italian herbs, undrained
        ½ cup hoisin sauce (Available in any Asian market or Asian section of a market)
        2 bay leaves
        1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
        1 tablespoon cornstarch mixed with 1 tablespoon water
        2 tablespoons chopped fresh parsley
        Sprinkle meat with salt and pepper
        Heat 2 tablespoons oil in heavy large pot over high heat
        Add meat to pot; sauté until brown on all sides, about 10 minutes
        Push meat to sides of pot. Reduce heat to medium
        add 2 tablespoons oil and onions; sauté until golden brown, about 15 minutes
        Mix meat into onions
        Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil
        Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally
        Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally
        Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes
        Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes
        Discard bay leaves
        Season stew with salt and pepper
        Bring to simmer before serving. Transfer stew to large bowl. Sprinkle with parsley; serve
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    Non-Mayo Potato Salad

    The following receipe is from Amanda Frankin - Dan Nord's Lovely wife and in her own words:
    I'm deeply flattered that you liked my potato salad! Here's how I make it:
    (no proportions -- but to a good cook, it should be intuitive):
        Feta Cheese
        Walnut Oil
        Lemon Juice
        Black Pepper
        toasted Walnuts
        Black Olives
        Red or Spring Onions
        Dill Weed
        Boil potatoes, done but still firm
        Cut them in half
        Dress with walnut oil, a little lemon juice, lots of black pepper, and salt
        Toss with:
          Feta cheese cubes
          Toasted walnuts (I don't chop them, because I like nice big chunks)
          Sliced black olives
          Onion: Euther finely minced red, or spring onions
          Dill weed
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    Special Diets

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    Apple Crostatas - Serves: 8

        1½ cups all-purpose flour
        2 tablespoons sugar
        ½ teaspoon salt
        10 tablespoons (1¼ sticks) unsalted butter, chilled, cut into ½" pieces
        3 tablespoons ice water

        2 small Golden Delicious apples, peeled, halved, cored, cut into ⅛" thick slices
        1 Pippin apple, peeled, halved, cored, cut into ⅛" thick slices
        ¼ cup plus 1 tablespoon sugar
        1 teaspoon fresh lemon juice
        1 large egg white beaten with 1 tablespoon of water (for egg wash)
        2 tablespoons sliced almonds, toasted
          Mix flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal
          Add the ice water and pulse until moist clumps forms
          Gather the dough and flatten into a disk
          If the dough still crumbles and does not form into a ball, add another tablespoon of ice water
          Wrap dough in plastic and refrigerate until firm (~ 1 hour)
          Combine the apples, ¼ cup of sugar, and lemon juice in a bowl; toss gently to blend Set aside for 10 minutes.
          Position a rack in the center of oven and preheat to 400° F
          Dust parchment paper with flour and roll out the dough to an 11" round
          Transfer dough to a heavy large baking sheet
          Spoon the apple mixture over dough, leaving a 2" border
          Fold dough border over the filling to form an 8" round, leaving part of filling exposed
          Pleat loosely and pinch the dough to seal any cracks.
          Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar
          Bake until crust is golden and the apples are tender, (~ 40 minutes)
          Remove from oven; cool for 10 minutes
          Slide a metal spatula under the crust to free the crostata from the baking sheet
          Cool the crostata to lukewarm. Sprinkle with the almonds and serve
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    Banana Split Cake - Serves: 18

        2 cups graham cracker crumbs
        1½ cups melted butter
        2 cups confectioners' sugar
        2 eggs
        1 cup butter, softened
        6 peeled bananas, halved lengthwise
        1 20 ounce can crushed pineapple, drained
        1 20 ounce can cherry pie filling
        1 16 ounce package frozen whipped topping, thawed
        chocolate syrup
        1 cup chopped walnuts
        Combine cracker crumbs and melted butter or margarine thoroughly
        Press into bottom of 9" X 12" baking pan. Chill in freezer for at least 15 minutes
        Combine confectioners sugar, eggs, and softened butter or margarine in a electric mixer bowl
        Using electric mixer, beat at medium speed for 20 minutes
        NOTE: This step is important, so don't try to save time)
        Spread above mixture evenly over chilled crust
        Place bananas, cut side down, evenly on top of buttercream
        Spoon pineapple evenly over bananas followed by cherry pie filling, then whipped topping
        Add chocolate syrup and sprinkle with walnuts
        Refrigerate for at least 3 hours or overnight before serving
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    Bavarian Apple Torte (in Memory of Wanda Van Devanter)

        ½ cup Margarine
        ~1 cup sugar
        ¾ teaspoon Vanilla
        1 cup flour
        1 8 ounce package Philly Cream Cheese
        1 egg
        ½ teaspoon vanilla
        ½ teaspoon Cinnamon
        4 cup sliced apples
        ¼ cup sliced almonds
        Cream together margarine, 1/3 cup sugar and ¼ teaspoon vanilla; then blend in flour
        Spread dough in the bottom and sides of a 9" spring form pan
        Blend together cream cheese, ¼ cup sugar, egg and ½ teaspoon vanilla
        Spread cream cheese mixture evenly over dough in pan
        Combine 1/3 cup sugar, cinnamon and sliced apples and spread over cream cheese layer
        Sprinkle with almonds
        Bake at 450° F for 10 minutes, the at 400° F for another 25 minutes
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    Blueberry Coffee Cake - Serves: 6 - 8

        ½ cup packed light brown sugar
        ½ teaspoon ground cinnamon
        1 12 oz can buttermilk biscuits
        ½ cup (1 stick) butter, melted
        1 cup quick-cooking rolled oats
        1½ cups fresh or frozen blueberries
        ½ cup sugar
        Preheat oven to 375° F
        Generously grease a 9" X 9" baking dish
        In a small bowl, combine brown sugar and cinnamon and mix well with a fork
        Separate biscuit dough into 10 biscuits and cut into quarters
        Dip each piece in melted butter and coat with the brown sugar mixture
        Arrange in a single layer in baking dish. Sprinkle with ½ cup of the oats
        Combine blueberries and sugar in a bowl and spoon it over biscuits
        Sprinkle with remaining oats
        Drizzle remaining melted butter on top
        Bake for 20 minutes or until cake is golden brown and center is done
        Cool for 20 minutes and serve warm
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    Blueberry Dumplings - Serves: 8

        1 cup all-purpose flour
        1 tablespoon sugar, plus 1½ cups
        1 teaspoon baking powder
        Pinch salt
        ½ cup (1 stick) butter, softened
        ¼ cup milk
        1 quart fresh or frozen blueberries
        2 cups water
        Vanilla ice cream or fresh cream, for serving
        Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl
        Add butter in chunks, using a pastry cutter or fork
        Add milk to form dough. Set aside
        In a large saucepan, combine berries, 1½ cups sugar, and water and bring to a boil
        Drop dumplings into hot boiling berries by the tablespoonful
        Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes
        NOTE: Do not remove the lid before 20 minutes has passed, and do not stir dumplings.- ie no sampling.
        Serve warm with vanilla ice cream or fresh cream
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    Cardamom Shortcake w/Maple Berries - Serves: 6

        2 cups all-purpose flour
        ½ cup plus 2 tablespoons sugar
        2 teaspoons baking powder
        1 teaspoon ground cardamom
        ½ teaspoon salt
        1¾ cups plus 3 tablespoons heavy cream
        2 pounds strawberries, hulled and quartered
        1 cup maple syrup
        Preheat the oven to 375° F
          Put the flour, ½ cup of sugar, baking powder, cardamom, and salt in a mixing bowl
          Add 1 ¾ cups of the heavy cream and mix until a dough forms
          Put the dough onto a floured surface and pat into a disk 12" in diameter
          Cut into 6 wedges and place on a baking sheet
          Brush wedges with the remaining cream and sprinkle with the remaining sugar
          Place in top half of oven and bake for 25 minutes, oruntil golden and firm to the touch
          Remove from the oven and let cool
          Macerate berries and maple syrup in a bowl until ready to assemble
          Slice each shortcake in half and place the bottom halves on a platter
          Divide the berries among the 6 cake bottoms
          Top with the shortcake tops and garnish with whipped cream
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    Eclair Cake - Serves: 20-24

          1 1 pound box graham crackers
          2 3 ¼-ounce boxes instant French vanilla pudding
          3 ½ cups milk
          1 (8-ounce) container frozen whipped topping, thawed
          1 ½ cups confectioners' sugar
          ½ cup cocoa
          3 tablespoons butter, softened
          3 tablespoons milk
          2 teaspoons light corn syrup
          2 teaspoons pure vanilla extract
          Butter the bottom of a 13 by 9 by 2-inch pan
          Line the whole with graham crackers
          In electric mixer bowl, mix pudding with milk; beat at medium speed for 2 minutes
          Fold in whipped topping
          Pour half the pudding mixture over graham crackers
          Place another layer of whole graham crackers on top of pudding layer
          Pour over remaining pudding mixture and cover with another layer of graham crackers
          Blend sugar and cocoa
          Add butter and milk, mixing well
          Add corn syrup and vanilla
          Stir until creamy. Cover cake with frosting and refrigerate for 24 hours
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    S'more Pie

        1 box brownie mix
        1 pre made graham cracker pie crust
        1 bag marshmallows
        Make brownie batter as per box instructions
        Pour brownie batter into Graham Cracker Pie Crust
        Bake as per box instructions
        After baking, put marshmallows on top
        Run under broiler to turn marshmallows golden brown
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    Walnut Coffee Cake

      Ingredients: Mtr>
      IngredientNormal ServingMeany Serving
      Packed Light Brown Sugar½ Cup1½ Cup
      flour1 tablespoon cup Sugar3 tablespoons
      Cinnamon1 teaspoon cinnamon tablespoon
      Soft Butter2 tablespons6 tablespoons
      Chopped Walnuts½ cup1½ cup
      IngredientNormal ServingMeany Serving
      Softened Butter½ Cup1½ Cup
      Packed Light Brown Sugar1 cup3 cup
      Eggs lighty beaten26
      Unbleached Flour1½ cups
      Baking Powder2 teaspoons2 tablespoons
      Salt½ teaspoon1½ teaspoons
      Milk½ cup1½ cup
        Preheat oven to 350° F
          Mix topping ingrediants in bowl in order given with a fork or fingers until you have a crumbly mixture. Set aside
          Cream BUTTER and BROWN SUGAR until smooth
          Add EGGS and beat well until light
          Sift together FLOUR, BAKING POWDER, and SALT
          Add sifted ingrediants alternately with MILK using low speed or by hand. Mix well
          Pour into well buttered 9-inch square pan (for Meany size use ½ sheet pan)
          Sprinkle topping mixture evenly over the top
        Bake at 350° for about 35 minutes, checking witha toothpick after 30 minutes
        Cool in the pan on rack for about 30 minutes
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    Mushroom Weekend Meals

    mushroom shrimp sandwiches

        Mushroom duxelle to taste
        8 ounces whipped cream cheese
        8 ounces salad shrimp, diced
        1 clove garlic
        ¼ cup chopped chives
        ¼ teaspoon salt
        freshly ground pepper
        1 stick butter
        juice of 1 small lemon
        2 teaspoons fresh parsley
        20 slices thinly sliced white bread
        Mix cream cheese, shrimp, garlic, chives, duxelle, salt and pepper
        In a separate bowl, mix cream butter, adding lemon juice and parsley
        Spread butter mixture on 10 slices bread, then spread on the cream cheese/shrimp mixture
        Top with the remaining bread slices and remove crusts
        Cut each sandwich into 4 triangles or 4 squares. Makes 40 tea sandwiches
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    Mushroom Spinach Parmasen Balls

        ½ cup of a mushroom Duxelle
        1 pound package frozen chopped spinach, thawed
        5 eggs
        1 large minced onion
        10 tablespoons melted margarine
        1 cup shredded Parmesan
        2 minced garlic cloves
        ½ teaspoon dried thyme leaves
        ½ teaspoon cayenne
        1 ¾ cups Italian-style bread crumbs
        Preheat the oven to 350 ° F
        Mix all ingredients
        Form balls from mixture and place on a large greased (or parafin papered) baking pan
        cook until done
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    Barley Mushroom Risotto - Serves 6

        5 Cups heavy cream (or chicken broth)
        1 Bay leaf
        1 Tablespoon butter
        1 tablespoon olive oil
        1 Chopped onion
        1 Pound sliced mushrooms
        1 Cup pearl barley
        2 Chopped garlic
        ¾ Teaspoon dried thyme
        2 tablespoon chopped fresh parsley
        Parmesan cheese
        Barley Mixture:
          Bring cream (broth) to simmering in a seperate sauce pan
          Melt butter in large skillet over medium heat, add onion and saute for 5 minutes
          Add barley, thyme, bay leaf and 2 cups of the hot cream (broth). Bring to a near boil
          Reduce the heat to low Simmer until most of the liquid is absorbed, ~10 minutes
          Pour in remaining liquid, (½ cup at a time), stirring and allowing it to be absorbed before adding more, (~50 minutes)
        Saute mushrooms in olive oil until tender, add garlic, and cook for 3 more minutes
        Stir in barley mixture, parmesan cheese and parsley. Remove the bay leaf
        NOTE: Once you have mixed all ingredients together you can put into a baking dish and place it in the oven on low heat to continuing to soften the barely if you like.
        It also reheats really well too, so you can prepare it the day before
          We used the mixed wild dried mushrooms from Costco. Boletus works well too and you can also add a little ginger and muscat wine and omit the cheese for sweeter risotto
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    Morel Dip

    Will keep several days so you can prepare ahead of time
        3 ounces cream cheese any kind
        2-4 fresh garlic cloves diced
        Morel Mushrooms
        grape or olive oil
        if using dried mushrooms - wine, water or beer
        With dried morels, rehydrate in wine, beer or water and cook 5 minutes. (dried give more flavor)
        With fresh morel, saute 3-5 in grape or olive oil
        Place cream cheese, garlic and mushrooms in small food processor and mixed together
        Add salt or ¼ teaspoon of soy sauce to taste
        If needed, add little more red wine to thin down
        Serve with bread or crackers
        Cook the garlic with mushrooms if you want less garlic flavor in the dip
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    Apple Streusel Kuchen

        250 grams (~ 2¼ sticks) Salted Butter
        200 grams (~¾ cup) Sugar
        1 teaspoon Vanilla
        1 Egg
        500 grams (~ 2 cups) Flour
        2 teaspoons Baking Powder
        ¼ teaspoon salt
        750 grams (~ 1½ lbs) sliced apples (or other fruit)
        Powder Sugar and nutmeg for dusting (optional)
        Cream butter well
        Add sugar, egg and vanilla and cream till light and fluffy
        Mix flour, baking powder and salt; add it slowly to butter mixture and until dough is crumbly
        If needed, add up to ¼ cup more flour to make the dough crumbly
        Press ½ of the dough firmly into the bottom of a greased 9" x 12" baking pan
        Add Layer of apples, then crumble remaining dough on top loosely
        Bake 375° F for about 40-50 min or until golden brown and apples are tender
        Remove from oven and optionally sprinkle with powdered sugar and freshly grated nutmeg
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    Brown Sugar Baked French Toast

        1 cup light brown sugar
        ½ cup butter
        2 tablespoons maple syrup
        5 eggs
        1½ cups canned milk
        2 teaspoons vanilla
        1 loaf French baguette, cut into ¾" slices
        Melt brown sugar, butter and maple syrup in a medium skillet over medium-low heat
        Pour mixture into 13" X 9" baking dish
        Arrange bread slices over mixture in baking dish
        In a large bowl, whisk together eggs, milk and vanilla
        Pour egg mixture over bread, pressing bread down to absorb egg
        Cover and refrigerate over night
        Preheat oven to 350° F
        Uncover dish and bake for 30 minutes or until a knife inserted in the middle comes out clean
        Omit syrup and add 1½ cups of chopped apples on top of the brown sugar/butter mixture
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    French Provencal Cobbler

        2-3 tablespoons Dried culinary ?provence? lavender buds
        2-3 tablespoons quick cooking tapioca
        1¼ cups sugar
        2 teaspoons cinnamon
        4 cups blueberries rinsed
        4 cups raspberries, rinsed
        3 tablespoons Lemon juice
        1 cup Flour
        ½ cup butter cut into ½" chunks
        ½ cup chopped almonds
        In a blender mix lavender and tapioca until finely ground. Pour into a large bowl
        Stir in ¾ cup sugar and cinnamon
        Add blueberries, raspberries and lemon juice. Mix gently
        Pour into a shallow 2½ - 3 qt. baking dish and put aside
        Combine flour, butter and remaining sugar. Rub or whirl until coarse crumbs form
        Stir in almonds and squeeze handfuls of mixture together
        Crumble into about ½" chunks over fruit mixture
        Set dish on a foil-lined baking pan
        Bake at 350° F for 60-70 minutes (Juices are bubbling in center and the streusel is browned)
        Cool on a rack at least 45 minutes. Serve warm or cool
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    Mulled Cranberry Punch

        1 cup fresh or frozen cranberries
        1 bottle (48 ounces) cranberry juice
        1 bottle (48 ounces) apple juice
        1 bottle (48 ounces) Cranberry/raspberry juice
        Juice of one fresh lemon
        ½ cup raisins
        4 to 6 cinnamon sticks
        ¼ cup brown sugar
        1 teaspoons almond extract
        ¾ cup orange flavor liqueur or fresh squeezed Orange Juice
        Simmer for 20 minutes - for thicker consistency, simmer for a minimum of 1 hour
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        1 cup Mayo (Best Foods only)
        1 cup Swiss cheese
        1 cup Parmesan Cheese
        Basil Chopped
        Fresh tomatoes chopped
        1 Can of Pillsbury Grand Flakey Biscuits
        Press thin layers of biscuits into sprayed mini muffin pans
        Mix remaining ingredients together and fill muffin pans
        Bake at 350° F for 8-10 minutes
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    Hot & Creamy Artichoke Dip

        12 az artichoke hearts, chopped
        1 Cup Mayonnaise
        1 tsp garlic, minced
        2 tbsp dried oregano
        2 tbsp onion, grated
        2 cups Kerrygold Dubliner with Stout cheese, grated
        Cocktail ry bread, Melba toast or crackers
        Combine all ingredients and spoon mixture inta 8 inch baking dish
        Bake for 30 minutes at 300° F
        Serve hot on bread, toast or crackers
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    Pork Tenderloin with Porcini & Artichoke Stuffing

      Stuffing Ingredients:
        ½ ounces dried porcini mushrooms, rinsed
        3 frozen artichoke hearts , thawed and patted dry (¾ cup)
        1 ounce Parmesan cheese , grated (½ cup)
        ½ cup oil-packed sun-dried tomatoes , rinsed and chopped coarse
        ¼ cup fresh parsley leaves
        2 tbsp pine nuts, toasted
        2 garlic cloves , minced
        1 teaspoon finely grated lemon zest plus
        2 teaspoons lemon juice
        Salt and pepper
      Stuffing Instructions:
        Microwave ½ cup water and porcini in covered bowl until steaming, about 1 minute
        Let stand until softened, about 5 minutes
        Remove porcini from liquid and pat dry with paper towels Discard liquid
        Pulse all ingredients in food processor until coarsely chopped, 5 to 10 pulses
        season with salt and pepper to taste.
      Pork Tenderloin Ingredients:
        4 tsp packed dark brown sugar
        2¼ tso kosher salt
        1¼ tsp pepper
        2 (1¼ to 1½ lb) pork tenderloins , trimmed
        1 cup baby spinach
        2 tbsp olive oil
      Tenderloin Instructions:
        Combine sugar, 2 teaspoons salt, and 1 tsp pepper in bowl
        Horizontally, cut tenderloin almost in half, stoping near edge so 2 halves remain attached
        Flail open tenderloin and cover with plastic wrap
        Pound to ¼" thickness and trim ragged edges to create rough rectangle about 10" by 6"
        Sprinkle interior of each tenderloin with ⅛ teaspoon salt and ⅛ teaspoon pepper
        Spread half of stuffing over bottom half, followed by ½ cup spinach
        In the long direction, roll into a tight cylinder, take care not to squeeze out the stuffing
        Position tenderloin seam side down, evenly space 5 pieces twine underneath, and tie
        Cooking Charcoal Grill:
          Light large chimney starter filled with charcoal briquettes (6 quarts)
          When top coals are partially covered with ash, pour evenly over half of grill
          Set cooking grate in place, cover, and heat grill until hot, about 5 minutes
        Cooking Gas Grill:
          Turn all burners to high, cover, and heat grill until hot, about 15 minutes
          Leave primary burner on high and turn off other burner(s)
        Clean and oil cooking grate
        Coat pork with oil, then rub entire surface with brown sugar mixture
        Place pork on cooler side of grill, cover, and cook until center of stuffing registers 140° F, (25 to 30 minutes) rotating pork once halfway through cooking.
        Transfer pork to carving board, tent loosely with foil, and let rest for 5 to 10 minutes
        Remove twine, slice pork into ½-inch-thick slices, and serve
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    Mushroom Fritters

    These crisp, tasty morsels are always a hit and make any event festive. All fried foods should be served fresh and hot for ultimate appeal. May be served with creamy or spicy dipping sauce for added effect. Serves 4 to 6 as appetizer
        2 teaspoons Cajun or Blackened seasoning
        1 teaspoon kosher salt
        ½ teaspoon granulated garlic
        ½ teaspoon curry powder
        ½ cup flour
        2 cups buttermilk
        1 pound mushrooms, small button (agaricus, chanterelle, etc.)
        Vegetable oil for frying
      Mushroom Instructions:
        Measure ingredients and heat oil in deep pan for frying
        Mix spices and salt into flour
        Stir flour into buttermilk until evenly combined
        Dip mushrooms into thickened, seasoned buttermilk to coat
        Immediately place in deep fryer and cook until golden brown and crisp
        Check inside of first few pieces to ensure doneness. Serve fresh and hot
      Spicy Dipping Sauce:
        1 cup orange marmalade
        1 cup Bold n Spicy mustard
        ½ cup prepared horseradish
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    Mushroom Pâté

    Easy to make and so delicious, use as a sandwich spread, filling for dumplings or form in molds, decorate and slice for an elegant presentation, Serve chilled. May be made 2 to 3 days in advance. Makes about 1 pound paté, serves 6 or more.
        4 Tablespoons oil or butter
        1½ pounds mushrooms, white or brown, thinly sliced
        2 bunches green onions, finely chopped
        1 ounce dried mushrooms, porcini, boletus, morels, etc.
        ½ cup hot water, for rehydrating dried mushrooms
        1 pound chicken livers (substitution: ½ lb. tofu)
        ½ cup Sherry, Madeira, Marsala or Brandy
        ½ teaspoon hot sauce, Louisiana style
        ½ teaspoon granulated garlic
        ¼ teaspoon white pepper, ground
        ¼ teaspoon nutmeg, ground
        ⅛ teaspoon cloves or allspice, ground
        ½ cup heavy cream, optional
        Place butter in sauté pan over medium-high heat, sauté mushrooms until beginning to soften
        Add green onions and sauté one more minute
        Make window in center of pan and pour in livers
        Pour wine around outside edge of pan
        Let cook a few minutes then turn livers to cook other side (Livers are done when firm but still pink in center)
        Remove livers from pan and reserve
        Add remaining ingredients to liquid in pan and simmer until reduced to less than ¼ cup
        Remove from heat and transfer (including livers) to food processor
        Using steel blade, process until mixture is completely smooth. Be patient
        When smooth transfer to molds or ramekins and cool in refrigerator
        Secorate with sliced mushrooms, green onion cut-outs, crushed peppercorns or pimento flowers
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    Fresh Mushroom Soup

    A perennial favorite at The Grape Restaurant in Dallas, Texas. This soup was featured on a PBS program called Quest for the Best. Even people who say they don’t eat mushrooms like this soup and ask for more. Serves 4 to 6.
        6 tablespoons butter
        1 each medium onion, finely chopped
        1 pound fresh mushrooms, white or brown
        1 to 3 ounces dried porcini or boletus mushrooms
        ½ to 1 cup hot water, for rehydrating
        ¼ cup flour
        4 cups beef bouillon, beef stock or strong vegetable stock
        ¼ teaspoon white pepper
        ⅛ teaspoon nutmeg
        1½ cups heavy cream
        Soak dried mushrooms in hot water, then finely chop (save soaking water)
        Melt butter in a large saucepan
        Add onion and stir over moderate heat until onion is caramelized
        Add fresh mushrooms and cook another 5 minutes, stirring occasionally
        Blend in flour until mushroom/onion mixture is well coated
        Add the stock slowly, stirring continually
        Add finely chop soaked mushrooms along with soaking water
        Bring mixture to a boil
        Reduce heat,and simmer 5 minutes
        Add white pepper and nutmeg
        Remove from heatand stir in cream
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    Mushroom Soup with Buckwheat and Cabbage

        1½ ounces onions
        2 cloves garlic
        12 ounces+ fresh mushrooms or 6 ounces dried mushrooms
        ½ pound+ coarsely shredded Napa cabbage
        2 ounces buckwheat groats, hulled, toasted
        4 Tablespoon sunflower seed oil
        1 bay leaf
        ½ teaspoon salt
        1 Tablespoon vegetable seasoning or liquid aminos
        1 quart water or vegetable or mushroom broth, salt and pepper, to taste
        2 Tablespoon chopped parsley
        1 Tablespoon vinegar, optional
        ¼ to ½ teaspoon dried dill weed, optional
        1 teaspoon prepared horseradish
        1 pinch sugar
        1 cup sour cream or whipped tofu
        Chop the onion and garlic, slice the mushrooms, chop Napa and wash the buckwheat
        Heat the oil and lightly sauté the onion until clear
        Add the mushrooms and the garlic and continue to sauté
        Add the salt, vegetable seasoning, buckwheat, Napa and the bay leaf and cover with water
        Simmer gently 10 to 15 minutes
        Salt and pepper to taste
        Add chopped parsley, vinegar, dill, horseradish
        Pinch of sugar to taste
        Serve topped with sour cream. (optional)
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    Wild Mushroom Ragout

    This stew makes an excellent entree when served over polenta, also deliciousMushroom_Weekend_Meals served along side roast pork or any number of vegetable soufflés; great accompanied by thick slices of crusty bread - Serves 6.
        ½ cup hot water, for soaking dried mushrooms
        ½ ounce dried mushrooms, boletus, morels, or shiitake
        3 tablespoons butter
        2 tablespoons extra virgin olive oil
        1 cup coarsely chopped onions
        2 pounds fresh mushrooms, preferably local wild mushrooms, quarter or slice
        2 tablespoons minced garlic
        1 teaspoon dried thyme, crushed
        1 teaspoon minced fresh rosemary
        ¼ cup dry sherry
        1 cup heavy cream
        2 tablespoons brandy
        2 tablespoons fresh lemon juice
        ½-1 teaspoon salt
        ⅛ teaspoon freshly ground black pepper
        ⅛ teaspoon ground nutmeg
        Soak dried mushrooms with hot water for 15-20 minutes to soften
        When soft, finely chop mushrooms and reserve soaking liquid
        In a heavy pot, heat butter and oil over medium-high heat and sauté onions until browned
        Add mushrooms and garlic and sauté until tender, about 3-4 minutes
        Add soaked, dried mushrooms, soaking liquid, herbs, sherry and cream
        Cook about 8 minutes or until reduced and lightly thickened
        Add brandy and lemon juice and cook another 2 minutes
        Season with salt, pepper and nutmeg to taste
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    Spiced Chanterelles Roulade

    This is a delicious icebox cream cake that was first served as dessert on the final day of the North American Mushroom Association conference held in Port Townsend in 1993. They raved about it and so will your guests - serves 8 to 10.
      Cake Ingredients:
        6 each eggs, separated
        ½ cup sugar
        ½ cup chanterelle puree
        1 teaspoon spice blend
        1/3 cup all-purpose flour
        ½ teaspoon baking powder
        ¼ teaspoon salt
        Filling Ingredients:
          Filling:1½ cups heavy cream
          1/3 cup powdered sugar
          ½ cup chanterelle puree or equal amount sautéed, tiny chanterelles
            2 talespoons butter or oil
            1½ cups chopped chanterelles
            Cook mushrooms in butter until liquid evaporated
            process in Food processor - yields 1 cup chanterelle puree
          ½ teaspoon spice blend
          ½ teaspoon cinnamon
          ½ teaspoon ginger
          ¼ teaspoon nutmeg
          ¼ teaspoon allspice
        1 tsp vanilla
        1 cup chopped, toasted pecans (optional)
      Cake Instructions:
        Preheat oven to 350° F
        Grease parchment paper on both sides
        Place paper in a 10½" X 15½" jelly-roll pan
        Beat the egg yolks and granulated sugar until light and thick
        Blend in chanterelle puree, spice blend, flour and baking powder
        Beat egg whites with salt until forming moist and shiny firm peaks
        Carefully fold whites into yolk mixture
        Pour batter into prepared pan and spread evenly
        Bake 15 minutes, until cake bounces back when touched in the center
        Turn out onto paper that has been sprinkled with powdered sugar
        Immediately peel off top paper
        carefully roll up cake lengthwise and let cool
      Filling Instructions:
        Whip the cream and powdered sugar until stiff
        Blend together chanterelle puree, spice blend and vanilla
        Carefully fold together with whipped cream
      Assembling Instructions:
        Unroll cooled cake
        spread with filling
        Carefully re-roll up
        Wrap in plastic wrap and chill 2 to 4 hours
        serve sprinkle with powdered sugar or ice with additional whipped cream
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    Champignons Flambés

        ½ cup dry Spanish Sherry (Fine, Manzanilia, etc.)
        ½ cup chicken stock
        ½ cup whipping or heavy cream, scalded
        1 pound medium mushrooms wiped clean, the stem trimmed flush with the cap
        4-6 tablespoons butter
        Salt and pepper as needed
        ⅛ teaspoon nutmeg
        2 whole cloves
        ¼ cup French brandy
        ½ tablespoon fresh minced chives, herbs or parsley
        In a small saucepan bring the sherry and chicken stock to the boil
        Reduce the heat and simmer it for 5 minutes or until the alcohol is evaporated
        In another saucepan scald the cream and hold it over very low heat until needed
        In a large skillet, sauté the mushrooms in butter
        Season with salt, pepper and nutmeg
        Add sherry, stock and cloves; simmer the mushrooms for 2-3 minutes
        With a brass skimmer transfer the mushrooms to a side dish
        Boil the liquid until it is reduced to 3-4 tablespoons
        Remove & discard cloves
        Return the mushrooms to the skillet
        In a small flambé pan heat the Brandy until just warm to the touch
        Quickly pour it over the mushrooms and light with a flambe lighter
        Pour the cream over the mushrooms. Heat the sauce briefly
        Transfer the mushrooms and sauce to a serving dish
        Sprinkle them with, chives, herbs or parsley as desired
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    Mushroom and Fresh Herb Lasagna

    For this intensely mushroomy lasagna, brawny portabellas ans shitakes cook down until their flavors are concentrated. Then they're layered with a creamy, velvety sauce and sheets of no-boil pasta, which are thinner then regular dried pasta - Serves 12

    Lasagna can be made a day ahead, and chilled in refridgerator. Or stored up to 3 months, frozen. Let chilled lasagna sit at room temperature 1 hour before baking. Frozen lasagna can either be thawed in the refrigerator overnight and then baked, or baked straight from the freezer for 1 3/4 hours (cover for first hour).
        12 no-boil lasagna noodles (½ lb.)
        1 quart milk
        ½ cup unsalted butter
        ½ cup flour
        About 1 ½ teaspoon. kosher salt
        About ½ teaspoon. pepper
        ½ teaspoon nutmeg
        3 garlic cloves, minced
        3 tablespoons chopped parsley, divided
        1 tablespoon chopped fresh thyme leaves, divided
        About 3 tablespoons olive oil divided
        2 medium leeks, sliced into thin rings
        1½ pounds portabella mushrooms, sliced
        ½ pound shiitake mushrooms, stemmed and sliced
        1 cup finely shredded parmesan cheese
        1 cup plus 2 tablespoons. coarsely shredded asiago cheese
        Preheat oven to 375°F
        Soften noodles in a pan of very hot water while you prep the other ingredients
        Make béchamel (white sauce)
          Bring milk to a simmer in a saucepan and remove from heat
          Melt butter in a large saucepan over medium heat
          Add flour and cook, stirring, until slightly darkened, 2 minutes
          Whisk milk into flour mixture all at once and whisk until smooth
          Add 1½ teaspoons salt, ½ teaspoon pepper, and the nutmeg
          Should be thick enough to coat a spoon; if not, cook over medium-low heat, stirring, until thickened, 2 to 3 minutes, Remove from heat
          Stir in garlic, 2 tablespoons parsley, and ½ tablespoon thyme. Keep covered
        Heat a deep, wide pot over medium-high heat, 2 minutes
        Swirl in 1 tablespoon oil, add leeks
        Cook until tender but not browned, 3 to 4 minutes, stirring occasionally
        Scoop leeks into a bowl and set aside
        Swirl 2 tablespoons. oil into pot
        Add mushrooms, season lightly with salt and pepper
        Cook over medium heat, covered, until mushrooms are tender, about 5 minutes
        Uncover and cook until edges start to brown
        Stir in leeks and remaining ½ tablespoon. thyme. Remove from heat
        Mix parmesan with asiago
        Assemble/baking lasagna
          Oil a 9" X 13", baking dish
          Spread a few spoonfuls of béchamel over bottom
          Arrange 3 noodles crosswise in dish
          Spoon on about ½ cup béchamel
          Add about a third of the mushrooms and 1/3 cup cheeses
          Repeat layers as needed
          Top with a final layer of noodles and béchamel, and sprinkle with remaining cheese
          Bake lasagna until browned and bubbling, about 45 minutes
          Sprinkle with remaining 1 tablespoon parsley
          Let sit at least 15 minutes before slicing
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    Lavendar Berry Crisp

        2 to 3 tablespoons dried culinary 'Provence' lavender buds (see notes)
        2 tablespoons quick-cooking tapioca
        1¼ cups sugar
        2 teaspoons ground cinnamon
        4 cups blueberries, rinsed
        4 cups raspberries, rinsed
        3 tablespoons lemon juice
        1 cup all-purpose flour
        ½ cup (¼ lb.) butter, cut into ½" chunks
        ½ cup chopped almonds
        In a blender, whirl lavender and tapioca until finely ground. Pour into a large bowl
        Stir in 3/4 cup sugar and the cinnamon
        Add blueberries, raspberries, and lemon juice; mix gently
        Pour into a shallow 2½ to 3 quart baking dish
        In a food processor or bowl, combine flour, remaining ½ cup sugar, and butter
        Whirl or rub in with your fingers until coarse crumbs form
        Stir in almonds
        Squeeze handfuls of the mixture together, then crumble into about ½-inch chunks over fruit mixture
        Set dish on a foil-lined baking pan
        Bake in a 350° oven until juices are bubbling in the center and streusel is browned, 60 - 70 minutes
        Cool on a rack at least 45 minutes. Serve warm or cool
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    Mushroom Butter

        1 pound salted butter, room temp
        2 ounces dried mushroom powder
        1/3 cup heavy cream
        ½ bunch finely chopped parsley
        Mix mushroom powder in heavy cream
        Bring mixture to simmer in small saucepan and cook 3-4 minutes
        Cool down somewhat and add to room temp butter in a mixing bowl with a paddle attachment
        Slowly mix cream and butter together and then beat to desired consistency
        Fold in parsley
        Form into logs wrapped with waxed paper and freeze
        Seal tightly in zip lock bags util ready to use
        Then Warm to room temp and use as a condiment
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    Hot Hope Millers Mushroom Dip

        1 pound Fresh Morels (or any other species)
        6 tablespoons Butter or Margarine
        1 tablespoon Lemon Juice
        2 tablespoons Minced Onion
        1 pound Carton Sour Cream
        2 teaspons Chicken Bouillon granules (or 2 cubes)
        2 tablespoons Soft Butter or Margarine
        2 tablespoons Flour
        Salt and Pepper to taste
        Chop mushrooms quite fine and suate in pan with 6 tablespoons of butter and lemon juice
        Let simmer 10 minutes
        Add onions, sour cream, boullion granules, salt, pepper and Simmer 10 minutes longer
        Make a paste of remaining butter and flour
        Add to ot mixture and stir til thickened
        Serve hot with chips, crackers, or fresh vegetables
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    Mushroom Risotto

    Serves 6 as main course, 8 as first course.

    To avoid a bland, gummy risotto with watery, flavorless mushrooms, our mushroom risotto recipe calls for a combination of dried porcinis and fresh mushrooms, cooked separately and added to the finished risotto. To give our mushroom risotto recipe a complex flavor, we cooked the risotto in a broth enriched with the reconstituted porcini liquid and soy sauce and flavored with fresh thyme, parsley, and Parmesan.

    Cremini mushrooms are sometimes sold as baby bella mushrooms. If they’re not available, button mushrooms make a fine, though somewhat less flavorful, substitute. Toward the end of cooking, judge the doneness of the rice by tasting it.

        2 bay leaves
        6sprigs fresh thyme
        4sprigs fresh parsley leaves
        1ounce dried porcini mushrooms , rinsed in mesh strainer under running water
        3 1/2cups low-sodium chicken broth
        2teaspoons soy sauce
        6tablespoons unsalted butter
        1 1/4pounds cremini mushrooms, wiped clean with paper towel, stems discarded, caps cut into fourths if small or sixths if medium or large
        2 medium onions , chopped fine (2 cups)
        3 medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon)
        1 pound Arborio rice (2&frac18[;cups)
        1 cup dry white wine or dry vermouth
        2 ounces Parmesan cheese , finely grated (about 1 cup)
        2 tablespoons chopped fresh parsley leaves
        Ground black pepper
        Tie together bay leaves, thyme sprigs, and parsley sprigs with kitchen twine
        Bring bundled, porcini mushrooms, chicken broth, soy sauce, and 3 1/2 cups water to boil in saucepan over medium-high heat
        reduce to medium-low and simmer until dried mushrooms are softened and fully hydrated, about 15 minutes
        Remove and discard herb bundle. Strain broth through fine-mesh strainer. (You should get about 6 1/2 cups)
        Return liquid to saucepan and keep warm over low heat
        Finely mince the porcini mushrooms and set aside
        Place oven rack to middle position and heat oven to 200 degrees
        Heat 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat
        When foaming subsides, add cremini mushrooms, 1 cup onions, and 1/2 teaspoon salt
        Cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are well browned about 7 minutes
        Stir in garlic until fragrant, about 1 minute, transfer mushrooms to oven-safe bowl and keep warm in oven
        To the skillet about, Off heat, add 1/4 cup water and scrape with wooden spoon to loosen any browned bits
        Pour liquid from skillet into saucepan with broth
        Heat 3 tablespoons butter in large saucepan over medium heat
        When foaming subsides, add remaining 1 cup onions and 1/4 teaspoon salt; stirring occasionally, until onions are softened and translucent, about 9 minutes
        Add rice and cook, stirring frequently, until grain edges are transparent, about 4 minutes
        Add wine and cook, stirring frequently, until rice absorbs wine
        Add minced porcini and 3 1/2 cups broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes
        Stir in additional 1/2 cup broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth)
        Stir in remaining 1 tablespoon butter, then stir in mushrooms (and any accumulated juices), Parmesan, and chopped parsley
        Adjust seasoning with salt and pepper; serve immediately in warmed bowls
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    Mushrooms Stuffed with Spinach

        1 pound Fresh mushrooms
        1 cube Butter or Margarine, melted
        1 pkg Frozen Chopped Spinach (10 ounces), thawed & drained
        1 Cup Cottage Cheese
        1 ea Garlic clove
        1 teaspoon Pepper
        2/3 cup Parmesian Cheese
          Remove stems from Mushrooms and mince
          Brush caps with melted Butter
          Combine 13 Cup Parmesian Cheese, Cottage Cheese, Garlic, minced Stems, Pepper, and thawed (not cooked) Spinach
          Spoon into caps, top with remaining Cheese, bake at 400 °F for 10 Minutes, Makes about 36
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      Three Herb chicken & Mushrooms

          8 pieces of chicken
          1/4 teaspoon kosher salt
          1/8 teaspoon black pepper
          2 Tablespoon snipped fresh rosemary
          2 Tablespoon snipped fresh thyme
          1 Tablespoon extra virgin olive oil
          8 oz button mushrooms quartered or halved
          1 Tablespoon flour
          1 cup chicken broth
          ½ cup white wine
          2 Tablespoon Dijon Mustard
          1 Tablespoon snipped fresh Italian parsley
          Preheat over to 400°F
          Season chicken on both sides with salt, pepper 1 T each rosemary and thyme
          Heat olive oil in skillet over medium heat
          Add chicken and brown on one side
          Turn chicken pieces over and place in dish in oven
          Bake 15-20 min until (170o F)
          In skillet cook and stir mushrooms over medium high heat 4 minutes
          Add flour to skillet, stirring to coat
          Stir in chicken broth, wine and mustard
          Cook and stir until thickened and bubbly
          Remove skillet from heat
          Add remaining rosemary, thyme and parsley
          Serve mushroom sauce over chicken
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      Tasty Tartlets

          1 10 ounce can flaky biscuits, Phillsbury Grande Flakey
          1 medium Tomato chopped
          ½ cup Best Foods mayo
          ½ cup grated swiss cheese
          ½ cup parmesan cheese
          2 sprigs fresh basil or equal amount of dried
          Separate biscuits into thin rounds and line mini muffin tins
          Mix rest of ingredients and fill each muffin cup 3/4 full
          Bake 375 for 10-15 minutes until golden brown
          One can add Bacon, (cooked) and mushrooms
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      Cajun Weekend Meals

      Boudreaux's Cajun Gumbo

      This receipe was graciously provided by Claudette Boudereaux, one of our cajun band members
          1 cup All purpose floor
          ¾ to 1 cup oil (your choice - olive, canola, vegtable)
          1 raw chicken or 2 cups peeled raw shrimp (use either)
          2 - 3 links sausage (Andouille preferred but use what your like - precooked type)
          2 cups chopped Okra
          1 can stewed tomatoes (fresh tomatoes okay)
          2 medium to large onions (spanish type, not sweet)
          2 cloves garlic
          2 quarts water (more or less)
          ½ cup green bell pepper
          ¼ cup green onion (optional)
          1 tablespoon parsley
          Seasoning (Tony Chachere's Creole Seaoning is good or just use salt, black and cayenne pepper)
          Making roux:
            On low to medium heat, In a cast iron skillet, brown oil and flour slowly, stirring constantly until dark brown; careful not to burn it. Set it aside
          'smother' the okra:
            In a small pot, cook okra, simmering it with ¼ cup onions and can of tomatoes. (tomatoes will eliminate the 'okra slime'). Add water as needed to simmer
          Making gumbo:
            In a large pot, brown rest of onions in small amount of oil, simmer on low to medium heat, cover for at least 30 minutes
            Add hot water; stir in the roux (light flavored gumbo use half, richer gumbo use all of it)
            Add celery, bell pepper, garlic, and green onion (may add green onion at the end)
            Add precooked sausage and cooked okra at the last 15 minutes
            Ladle gumbo over a bowl of cooked white rice
            Chicken - add chicken in the first "Making Gumbo" step; cook for about an hour
            NOTE: When using chicken, pull out the skin and bones before serving
            Shrimp - Cook normal gumbo for 30 minutes first, then add shrimp and cook for 25 minutes
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