Monday, October 8, 2007

tradition continued

Today I wimped out and dug out the candy I had bought. So I could divvy up the caramels they stayed close. Andrew made peanut butter balls. (Peanut butter, honey, powdered milk shaped into balls-no recipe just dump in a bowl and stir.) Oh, yeah, DH and I cleaned out the freezer in the kitchen and found some mushroom appetizers left over from THE WEDDING (Dec. 27). I know you are thinking they must be pretty gross, but I rinsed off the ice crystals, put them on a rack in the oven and they tasted GOOD!
*Used for Liz’s wedding 12/27/06 (they freeze well.)
2 tablespoons margarine or butter
2 (4 ½oz.) jars Green Giant Sliced Mushrooms, drained
2 tablespoons finely chopped onion or
2 teaspoons instant minced onion
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon garlic salt
8-oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls
2 (3-oz.) pkg. cream cheese, softened
1 tablespoon sesame seed
Heat oven to 350ºF. In medium skillet, melt margarine. Stir in mushrooms, onion, lemon juice, Worcestershire sauce, and garlic salt; cool 5 minutes, stirring occasionally. Unroll dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom and ¼ inch upsides to form crust. Seal perforations. Spread cream cheese over dough. Top with mushroom mixture; sprinkle with sesame seeds.
Bake at 350ºF. for 20 to 25 minutes or until crust is golden brown. Cool 5 minutes; cut into squares or triangles. Serve warm. 24 snacks.
TIPS: To make ahead, prepare, cover and refrigerate up to 2 hours. Bake as directed. To reheat, wrap loosely in foil; heat at 350ºF. for 8 to 10 minutes. Mushroom liquid can be refrigerated and used to flavor soups and stews.
(Recipe from Pillsbury Appetizers, Snacks, and Beverages copyright 1982)

** Liz’s wedding; Used 4 lbs packages of sliced fresh mushrooms, 3 small onions, about 6 garlic cloves, 3 eggs and a bit of milk. Made pie crust and used mini muffin pan. Filled the crust with the mushroom mixture, then piped with star tip a cream cheese topping. The 2 large cream cheese bricks were softened with 4 tablespoons butter, Worcestershire sauce and onion powder. Used quite a lot of cream cheese per pie. After everything was made it took 10 minutes to assemble one pan and 10 minutes to cook at 400 degrees.!
I have never made these with the canned mushrooms. This is one recipe friends ask me to make.
We also found 2 egg rolls and lots of little heart toasts.

One thought from conference:
That spirituality must be ongoing. Infrequent burst of spiritual activity will not make it. It needs to be a continual effort.


"J" said...


Karen said...

lol...digging out of the freezer is totally something I would do. And they weren't even a month old! They sound really good. Thanks for sharing.

Beccy said...

They sound good, of course I love anything with a mushroom or two in!

Robin said...

This sounds wonderfully delicious and a bit out of the ordinary. I like the idea of fresh over canned, but either will do in a pinch.

It's also a plus you can FREEZE them; I've wondered that about my own recipe I posted today.

Thanks for joining in the Recipe Round up and Snackalicious carnival. It's chock full of GREAT recipes (like yours).

Sandy said...

I am not a fan of mushrooms but my husband LOVES them. I have been looking for a way to thank him for being him and I think this may be it.


ellen b. said...

Oh boy another recipe to copy and try. Sounds yummy. thank you...

theotherbear said...

yum yum, these sound so good!

Amy W said...