RMFETEIONER SS AEORE SANS BTCA REPTILE NAAN STAY STRESS MS PAO EIA, RUUD ILS TARE TENE

Fumbie-proof party recipes

From page 26

% ce. chopped green onion

2 tsp. freshly squeezed lemon
juice

1 Tbsp. chopped parsley

Remove skin and bones from
canned salmon.

Combine all ingredients apd
mix thoroughly with a fork (not in
a food processor).

~ Cover and chill.
. Serve with low fat crackers and
thinly sliced French bread.

_ Makes 2 cups.

Get-Stuffed Mushroom
Helmets

59 large fresh mushrooms
. A cream cheese

‘2 Tbsp. mayonnaise

1 Thsp. Dijon mustard

. 6 oz. fresh crabmeat

2 ‘Tbsp. chopped green pepper.

1. Tbsp. finely chopped green

onion .

2 tsp. fresh lemon juice ;

Xe. grated Swiss Grayere cheese

salt and pepper to taste

10 oz. can mandarin oranges
Preheat oven to 375°.F.
Wipe mushrooms with a damp

since: a and one of em or lesser value FREE

Twist stems carefully from
caps,

Combine cream cheese, may-
onnaise, mustard and then blend
well.

Add crabmeat, green pepper,
green onion, lemon juice, cheese,
salt, pepper and stir well.

Stuff crabmeat mixture into
mushroom caps and place a man-
darin orange segment on top of
each mushroom.

Bake for 10 to 15 minutes or
until hot and bubbly.

Makes 30.

Warm Pizza Dip

% lb. whipped cream cheese

1 cup pizza sauce (store-bought
or homemade)

4c. chopped onion

% lb. mozzarella cheese, shred-
ded

3 oz. package sliced peppercni,
coarsely chopped

1 Small can (2% oz) sliced ripe

1 isp. Italian seasoning
* Pita Bread triangles

Spread cream cheese over bot-
tom of a greased 9-inch round
baking dish and top with layers of

pizza sauce, onion, cheese, pep- -.

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peroni and olives in the order
given, Sprinkle Italian seasoning
evenly over top.

Bake in preheated 350° F oven
about 20 minutes or until heated
through.

Serve warm with pita bread tri-
angles.

Makes 8 to 10 servings.

Kasey Wilson is a food, wine
and travel writer, restaurant
reviewer and British Columbia
contributor to Pacific Northwest
The Beautiful Cookbook.

Wednesday, January 24, 1996 — North Shore News - 27

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