46 - Wednesday, June 10, 1987 - North Shore News

Lifestyles

From page 44

1 bunch green onions, thinly slic-
ed then minced
¥, cup finely chopped nuts (al-
monds, walnuts or pecans)
¥2 cup fine, dry breadcrumbs

1 teaspoon mixed Italian herbs

2 tablespoons finely chopped
parsley
% cup grated parmesan cheese

garlic powder to taste

Wash mushrooms and remove
stems — a teaspoon will help you
get all the stem out. Finely chop
the stems and saute with onion in
butter until limp out not brown.
Stir in remaining ingredients. If the
mixture seems a bit dry, add a bit
more butter. You should be able to
make twelve balls that will hold
together.

Stuff a bali of filling into each
cap. Bake at 350° about 20
minutes or until caps are tender
and top of filling is lightly brown
and crusty. .

Re-stuffed Baked Potatoes
Make these early in the day and
re-heat about 20 minutes at 350°
(they team well with the

mushrooms). For each serving:

¥2 an extra-large baking potalo

1 slice bacon, cooked and
crumbled (reserve fat) ~

I green onion

1 heaping tablespoon sour cream
grated old cheddar cheese — a
hearty pinch for each potato
half
Seasoned salt and seasoned

pepper.

Bake the potatoes. Split and
combine the centres with the
bacon, onion and sour cream.
Heap the filling back in each shell.
Top with cheddar and seasonings.

Dribble a little of the reserved
bacon fat into a baking dish and
roll each potato around a bit in the
fat. Bake until the centre is hot
and cheese melted.

These re-heat for leftovers —
kids love them — in about 1
minute in the microwave.

Forget those old-fashioned metal
skewers that we used for years to
grill kabobs. They don’t measure
up to the thin, oriental bamboo
skewers which keep vegetables,
particularly mushrooms, intact.

Burt before you use the skewers,
soak them in cold water for an
hour or so and they won’t char at
the ends.

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