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Turkey Meat Loaf, Diner-Style
Card 1 Front:
TURKEY MEAT LOAF, DINER-STYLE BON APPETIT 11-90
2 tsp. olive oil 1 onion, chopped
1 carrot, chopped 1 celery stalk, chopped
3 mushrooms, chopped 2 garlic cloves, minced
1 green onion, 1 tsp. fresh thyme leaves
thinly sliced or ¼ tsp. dried
Salt & pepper 2 TB. chopped parsley
2/3 c. drained canned 1 TB balsamic vinegar or
tomatoes, 2 TB juices red wine vinegar
reserved 1 TB dark brown sugar
Dash of hot pepper ½ c. fresh breadcrumbs
sauce (Tabasco) 1 egg, beaten to blend
1½ lbs. ground turkey
Heat 1¼ tsp. oil in heavy large nonstick
skillet over medium-high heat. Add onion,
Card 1 Back:
carrot, celery, mushrooms garlic, green onion
and thyme. Season with salt and pepper. Saute
until vegetables begin to color, about 6 min.
Transfer to medium bowl. Add parsley. Cool
Cool mixture slightly.
Position rack in center of oven and preheat to
375 degrees. Combine tomatoes and 2 TB reserved
juices, vinegar, sugar and hot pepper sauce in
large bowl. Mash mixture with fork, finely
breaking up tomatoes. Lightly mix in bread-
crumbs and egg, then turkey. Gently stir in
vegetable mixture.
Transfer mixture to nonstick or lightly oiled
loaf pan. Brush surface with 3/4 tsp. olive
oil. Bake about 1 hour. Let stand 10 min.
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# Turkey Meat Loaf, Diner-Style
*Bon Appétit, November 1990*
## Ingredients
- 2 tsp. olive oil (divided: 1-1/4 tsp. for sautéing, 3/4 tsp. for brushing)
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 mushrooms, chopped
- 2 garlic cloves, minced
- 1 green onion, thinly sliced
- 1 tsp. fresh thyme leaves, or 1/4 tsp. dried
- Salt & pepper
- 2 Tbsp. chopped parsley
- 2/3 cup drained canned tomatoes, 2 Tbsp. juices reserved
- 1 Tbsp. balsamic vinegar or red wine vinegar
- 1 Tbsp. dark brown sugar
- Dash of hot pepper sauce (Tabasco)
- 1/2 cup fresh breadcrumbs
- 1 egg, beaten to blend
- 1-1/2 lbs. ground turkey
## Instructions
1. Heat 1-1/4 tsp. olive oil in a heavy large nonstick skillet over medium-high heat.
2. Add onion, carrot, celery, mushrooms, garlic, green onion, and thyme. Season with salt and pepper. Sauté until vegetables begin to color, about 6 minutes.
3. Transfer to a medium bowl. Add parsley. Cool mixture slightly.
4. Position rack in center of oven and preheat to 375°F.
5. Combine tomatoes and 2 Tbsp. reserved juices, vinegar, sugar, and hot pepper sauce in a large bowl. Mash mixture with a fork, finely breaking up tomatoes.
6. Lightly mix in breadcrumbs and egg, then turkey. Gently stir in vegetable mixture.
7. Transfer mixture to a nonstick or lightly oiled loaf pan. Brush surface with 3/4 tsp. olive oil.
8. Bake about 1 hour. Let stand 10 minutes before serving. -
Shrimply Delicious Quiche
SHRIMPLY DELICIOUS QUICHE FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
3/4 pound, peeled/deveined rock shrimp, fresh or
frozen
1 tablespoon salt
2 cups water
1½ cups sliced fresh mushrooms
2/3 cup sliced green onions
¼ cup butter or margarine, melted
4 eggs, well beaten
1½ cups half and half
1 teaspoon salt
Card 1 Back:
(Let stand for 15 minutes. 6 servings.)
1/8 teaspoon dry mustard
1 cup shredded mozzarella cheese
2 unbaked 9-inch pie shells
Thaw rock shrimp. Add salt to water and bring
to a boil. Place shrimp in boiling water; cook
30 sec. Drain. Rinse under cold water for 1-2
min. Remove any remaining particles of sand
vein. Chop rock shrimp. Cook mushrooms & green
onions in butter until tender, but not brown.
Combine eggs, half & half, salt & dry mustard;
beat until smooth. Layer half of the rock
shrimp, half of the mushroom mixture and half of
the mozzarella cheese in each pie shell. Pour
half of the egg mi into each pie shell. Bake
at 425 degrees for 30 min., or until knife comes
clean.
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# Shrimply Delicious Quiche
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 3/4 pound peeled/deveined rock shrimp, fresh or frozen
- 1 Tbsp salt
- 2 cups water
- 1 1/2 cups sliced fresh mushrooms
- 2/3 cup sliced green onions
- 1/4 cup butter or margarine, melted
- 4 eggs, well beaten
- 1 1/2 cups half and half
- 1 tsp salt
- 1/8 tsp dry mustard
- 1 cup shredded mozzarella cheese
- 2 unbaked 9-inch pie shells
## Instructions
1. Thaw rock shrimp. Add 1 Tbsp salt to 2 cups water and bring to a boil.
2. Place shrimp in boiling water; cook 30 seconds. Drain. Rinse under cold water for 1–2 minutes.
3. Remove any remaining particles of sand vein. Chop rock shrimp.
4. Cook mushrooms and green onions in butter until tender, but not brown.
5. Combine eggs, half and half, 1 tsp salt, and dry mustard; beat until smooth.
6. Layer half of the rock shrimp, half of the mushroom mixture, and half of the mozzarella cheese in each pie shell.
7. Pour half of the egg mixture into each pie shell.
8. Bake at 425°F for 30 minutes, or until knife comes out clean.
9. Let stand for 15 minutes before serving. -
Country Style Rotini
COUNTRY STYLE ROTINI
1 pound (6 cups) garden rotini
¼ cup olive oil
1½ cups ham, julienned
½ cup red peppers, julienned
½ cup yellow peppers, julienned
1 cup mushrooms, sliced
1 teaspoon garlic, minced
3/4 cup chicken broth
3/4 cup fresh spinach, chopped
½ cup parmesan cheese
Salt and pepper to taste
Cook garden rotini according to package direct-
ions. Heat olive oil in large skillet over
Card 1 Back:
medium heat. Saute ham, peppers and mushrooms
for 2 minutes. Add garlic and salt & pepper
and cook for 4 minutes. Add chicken broth and
simmer mixture for 2 minutes. Add hot rotini
and mix well. Add spinach and cook until it
wilts. Add paremesan cheese. Blend well and
serve.
Serves 6-8.
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# Country Style Rotini
*Serves 6–8*
## Ingredients
- 1 pound (6 cups) garden rotini
- 1/4 cup olive oil
- 1 1/2 cups ham, julienned
- 1/2 cup red peppers, julienned
- 1/2 cup yellow peppers, julienned
- 1 cup mushrooms, sliced
- 1 tsp garlic, minced
- 3/4 cup chicken broth
- 3/4 cup fresh spinach, chopped
- 1/2 cup parmesan cheese
- Salt and pepper to taste
## Instructions
1. Cook garden rotini according to package directions.
2. Heat olive oil in a large skillet over medium heat.
3. Sauté ham, peppers, and mushrooms for 2 minutes.
4. Add garlic and salt & pepper and cook for 4 minutes.
5. Add chicken broth and simmer mixture for 2 minutes.
6. Add hot rotini and mix well.
7. Add spinach and cook until it wilts.
8. Add parmesan cheese, blend well, and serve. -
Tangy Creamed Crabmeat
TANGY CREAMED CRABMEAT FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
1 pound blue crab meat, fresh or frozen
1 package (10 oz.) frozen green peas
½ cup chopped onion
¼ cup chopped green pepper
1 can (6 oz.) sliced mushrooms, drained
4 tablespoons margarine or vegetable oil
1 cup mayonnaise
1 cup plain yogurt
1 teaspoon salt
1/8 teaspoon pepper
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1 tablespoon chopped pimento
3 cups cooked rice
thaw crab meat if frozen. Remove any remaining
shell or cartilage. Cook peas according to di-
rections on package. Drain. In large fry pan,
cook onion, green pepper and mushrooms in marga-
rine until tender. Combine remaining ingred-
ients except rice, and simmer until thoroughly
heated, stirring occasionally.
Serve over rice.
Makes 6 servings.
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# Tangy Creamed Crabmeat
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 1 pound blue crab meat, fresh or frozen
- 1 package (10 oz.) frozen green peas
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1 can (6 oz.) sliced mushrooms, drained
- 4 Tbsp margarine or vegetable oil
- 1 cup mayonnaise
- 1 cup plain yogurt
- 1 tsp salt
- 1/8 tsp pepper
- 1 Tbsp chopped pimento
- 3 cups cooked rice
## Instructions
1. Thaw crab meat if frozen. Remove any remaining shell or cartilage.
2. Cook peas according to directions on package. Drain.
3. In a large fry pan, cook onion, green pepper, and mushrooms in margarine until tender.
4. Combine remaining ingredients except rice, and simmer until thoroughly heated, stirring occasionally.
5. Serve over rice. -
Chicken Dish
Chicken Dish
cube 6 slices bread (crust off
place in bottom of baking dish
cover with 2 cups sliced cut up chicken
1 cup sliced celery
1 small can mushrooms
6 more slices bread cubed
Pour over all
4 eggs beat into 2 cups milk
1 cup mayonaise. Let stand over
night. Spread 1 cup cream of chicken
soup & cheese if desired. Bake 45
350 degrees minutes
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# Chicken Dish
## Ingredients
- 12 slices bread, crusts removed, cubed (divided: 6 + 6)
- 2 cups sliced/cut-up chicken
- 1 cup sliced celery
- 1 small can mushrooms
- 4 eggs
- 2 cups milk
- 1 cup mayonnaise
- 1 cup cream of chicken soup
- Cheese, if desired
## Instructions
1. Cube 6 slices of bread (crusts removed) and place in the bottom of a baking dish.
2. Cover with 2 cups of sliced, cut-up chicken.
3. Add 1 cup sliced celery and 1 small can of mushrooms.
4. Top with 6 more slices of bread, cubed.
5. Beat 4 eggs into 2 cups of milk, then stir in 1 cup of mayonnaise.
6. Pour egg mixture over all.
7. Let stand overnight.
8. Spread 1 cup of cream of chicken soup over the top; add cheese if desired.
9. Bake at 350°F for 45 minutes. -
Sukiyaki
Sukiyak (for 100 people)
1½ cups oil — 3 lbs mushrooms
8lbs. thin sliced stake
10 bunches green onions chopped
20 dry onions sliced
6 bunches or 60 stalks celery chopped
20 cups bamboo shoots drained
20 carrots
7 cups soya sauce 5oz bottle 1c.
7½ cups brown sugar - 3 boxes
6 bunches Water Cress
Back:
one pan full
Heat skillet hot - 2 tablespoons oil
add meat - Mushrooms stire
" 3/4 cups soy sauce - 1 cup Water
3/4 cups Br. sugar bring to boil add
bamboo shoots, Carrots dry onions
Cook 3 minutes - add celery
Cook 3 more minutes - add
green onions, Water Cress cook
for few seconds serve on rice
---
# Sukiyaki (for 100 People)
*Makes 100 servings*
## Ingredients
- 1 1/2 cups oil
- 3 lbs mushrooms
- 8 lbs thin sliced steak
- 10 bunches green onions, chopped
- 20 dry onions, sliced
- 6 bunches (or 60 stalks) celery, chopped
- 20 cups bamboo shoots, drained
- 20 carrots
- 7 cups soya sauce (note: 5 oz bottle = 1 cup)
- 7 1/2 cups brown sugar (note: 3 boxes)
- 6 bunches watercress
## Instructions
*The following instructions are written per pan (one pan full at a time):*
1. Heat skillet very hot with 2 tablespoons oil.
2. Add meat and mushrooms; stir.
3. Add 3/4 cup soy sauce and 1 cup water.
4. Add 3/4 cup brown sugar; bring to a boil.
5. Add bamboo shoots, carrots, and dry onions.
6. Cook 3 minutes, then add celery.
7. Cook 3 more minutes, then add green onions and watercress.
8. Cook for a few seconds.
9. Serve on rice. -
Pork-Zucchini Fry
Pork-zucchini fry
1 tablespoon salad oil
1 pound pork shoulder, cut in
thin strips
¼ cup chopped scallions
½ pound mushrooms, sliced
3 cups sliced unpared zucchini
(about 3)
1 tablespoon sherry
1 teaspoon monosodium
glutamate
½ teaspoon salt
⅛ teaspoon pepper
¼ teaspoon dried leaf thyme
In wok or large skillet, heat oil. Add
pork and cook over high heat, stirring
constantly, until lightly browned. Add
remaining ingredients, cover and cook 5
minutes over medium heat. Serve with
rice, if desired. Makes 4 servings.
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# Pork-Zucchini Fry
## Ingredients
- 1 Tbsp salad oil
- 1 lb pork shoulder, cut in thin strips
- 1/4 cup chopped scallions
- 1/2 lb mushrooms, sliced
- 3 cups sliced unpared zucchini (about 3)
- 1 Tbsp sherry
- 1 tsp monosodium glutamate
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 tsp dried leaf thyme
## Instructions
1. In wok or large skillet, heat oil.
2. Add pork and cook over high heat, stirring constantly, until lightly browned.
3. Add remaining ingredients, cover and cook 5 minutes over medium heat.
4. Serve with rice, if desired.
Makes 4 servings. -
Layered Vegetable-Cheese Bake
Eggplant, onion, pepper, mushroom, Tomato bake
LAYERED VEGETABLE-
CHEESE BAKE
1 tablespoon
vegetable oil
1 large onion,
coarsely chopped
1 large green
pepper, seeded,
cut into 1-inch
squares
1 small eggplant,
pared, cut into
1-inch cubes
1/2 pound fresh
mushrooms,
sliced.
1 large tomato,
chopped
1 teaspoon salt
3/4 teaspoon dried
leaf thyme
1/8 teaspoon pepper
1 cup packaged
herb seasoned
stuffing mix
2 cups (8 ounces)
shredded Swiss
cheese, divided
In a large skillet, heat oil
over medium heat. Add on-
ion and green pepper;
saute 3 minutes. Add egg-
plant, mushrooms; saute 3
minutes, stirring constant-
ly. Add tomato, salt, thyme
and pepper; cook 1 minute.
Spread stuffing mix over
bottom of buttered 2-quart
casserole. Layer half the
vegetable mixture and 1
cup shredded cheese over
the stuffing mix. Top with
remaining vegetables.
Bake in a 350-degree
oven 30 minutes. Sprinkle
with remaining cheese,
bake, uncovered, 10 min-
utes longer or until cheese
melts. Yields 6 side dish
servings, 4 main dish.
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# Layered Vegetable-Cheese Bake
*Eggplant, Onion, Pepper, Mushroom, Tomato Bake*
## Ingredients
- 1 Tbsp vegetable oil
- 1 large onion, coarsely chopped
- 1 large green pepper, seeded, cut into 1-inch squares
- 1 small eggplant, pared, cut into 1-inch cubes
- 1/2 pound fresh mushrooms, sliced
- 1 large tomato, chopped
- 1 tsp salt
- 3/4 tsp dried leaf thyme
- 1/8 tsp pepper
- 1 cup packaged herb seasoned stuffing mix
- 2 cups (8 ounces) shredded Swiss cheese, divided
## Instructions
1. In a large skillet, heat oil over medium heat. Add onion and green pepper; sauté 3 minutes.
2. Add eggplant and mushrooms; sauté 3 minutes, stirring constantly.
3. Add tomato, salt, thyme, and pepper; cook 1 minute.
4. Spread stuffing mix over the bottom of a buttered 2-quart casserole.
5. Layer half the vegetable mixture and 1 cup shredded cheese over the stuffing mix.
6. Top with remaining vegetables.
7. Bake in a 350-degree oven for 30 minutes.
8. Sprinkle with remaining cheese; bake, uncovered, 10 minutes longer or until cheese melts.
9. Yields 6 side dish servings, 4 main dish. -
Bulgur Casserole
BULGUR CASSEROLE
2 tablespoons vegetable oil
1 cup chopped onion
2 medium cloves garlic,
chopped fine
2 ounces fresh mushrooms,
chopped
3/4 cup bulgur (cracked
wheat)
1 cup sliced black olives
1/2 of 28-ounce can tomatoes
1/2 cup dry sherry
1 teaspoon oregano
• Salt and pepper to taste
1 cup grated cheese
2 tablespoons chopped parsley
• Paprika
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Preheat oven to 375 degrees.
Heat oil in skillet. Saute onion,
garlic and mushrooms in hot oil un-
til onion is golden. Add bulgur, ol-
ives, tomatoes, sherry, oregano, salt
and pepper. Mix well. Bring to boil
and pour into 4-quart casserole. Re-
frigerate or freeze if desired.
When ready to serve, return to
room temperature, cover and bake
for 20 to 25 minutes, until mixture
is heated though. Uncover, sprinkle
with parsley and paprika and serve.
Yields 5 or 6 servings.
---
# Bulgur Casserole
## Ingredients
- 2 Tbsp vegetable oil
- 1 cup chopped onion
- 2 medium cloves garlic, chopped fine
- 2 oz fresh mushrooms, chopped
- 3/4 cup bulgur (cracked wheat)
- 1 cup sliced black olives
- 1/2 of a 28-oz can tomatoes
- 1/2 cup dry sherry
- 1 tsp oregano
- Salt and pepper to taste
- 1 cup grated cheese
- 2 Tbsp chopped parsley
- Paprika
## Instructions
1. Preheat oven to 375 degrees.
2. Heat oil in skillet. Sauté onion, garlic and mushrooms in hot oil until onion is golden.
3. Add bulgur, olives, tomatoes, sherry, oregano, salt and pepper. Mix well.
4. Bring to boil and pour into a 4-quart casserole. Refrigerate or freeze if desired.
5. When ready to serve, return to room temperature, cover and bake for 20 to 25 minutes, until mixture is heated through.
6. Uncover, sprinkle with parsley and paprika and serve.
Yields 5 or 6 servings. -
Salmon Crepes Pacifica
Salmon Crepes Pacifica
1 can (15-1/2 oz.) salmon 10 to 12 crepes (6-inch)
1/4 cup chopped green onions 1-1/2 cups grated Swiss cheese
1/2 pound chopped mushrooms 1/4 cup grated Parmesan
1/4 cup butter cheese
3 cups medium cream sauce
Drain and flake salmon, reserving liquid. Saute onions and mushrooms
in butter. Add salmon and reserved liquid. For cream sauce, melt 6 table-
spoons butter. Blend in 5 tablespoons flour. Add 2 cups milk and 1 cup
heavy cream. Cook, stirring, until thickened. Season with 3/4 teaspoon salt
and dash of cayenne pepper. Add about 3/4 cup cream sauce to salmon
mixture. Spoon portion of salmon mixture in center of each crepe and roll.
Add Swiss cheese to remaining sauce and heat until melted. Spoon thin
layer of sauce in bottom of buttered baking dish. Arrange crepes over
sauce. Spoon remaining sauce over crepes. Sprinkle with Parmesan
cheese. Bake at 375 degrees 30 minutes. Makes 5 to 6 servings.
For Crepes, blend 1 cup flour, 1/4 teaspoon salt, 1 cup milk and 2 eggs until
smooth. Let stand at room temperature 1 hour. Brush 6-inch crepe pan
with butter and heat. Add about 2 tablespoons batter and cook, turning
once, until golden on both sides. Continue with remaining batter.
Makes 1 dozen crepes.
Back: [Photo of finished dish — Salmon Crepes Pacifica]
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# Salmon Crepes Pacifica
## Ingredients
- 1 can (15-1/2 oz.) salmon
- 1/4 cup chopped green onions
- 1/2 pound chopped mushrooms
- 1/4 cup butter
- 3 cups medium cream sauce
- 10 to 12 crepes (6-inch)
- 1-1/2 cups grated Swiss cheese
- 1/4 cup grated Parmesan cheese
## Instructions
1. Drain and flake salmon, reserving liquid.
2. Sauté onions and mushrooms in butter. Add salmon and reserved liquid.
3. For cream sauce, melt 6 Tbsp butter. Blend in 5 Tbsp flour. Add 2 cups milk and 1 cup heavy cream. Cook, stirring, until thickened. Season with 3/4 tsp salt and a dash of cayenne pepper.
4. Add about 3/4 cup cream sauce to salmon mixture.
5. Spoon a portion of salmon mixture in center of each crepe and roll.
6. Add Swiss cheese to remaining sauce and heat until melted.
7. Spoon a thin layer of sauce in bottom of a buttered baking dish. Arrange crepes over sauce. Spoon remaining sauce over crepes.
8. Sprinkle with Parmesan cheese.
9. Bake at 375 degrees for 30 minutes. Makes 5 to 6 servings.
## Crepes
- 1 cup flour
- 1/4 tsp salt
- 1 cup milk
- 2 eggs
## Crepe Instructions
1. Blend flour, salt, milk, and eggs until smooth. Let stand at room temperature 1 hour.
2. Brush a 6-inch crepe pan with butter and heat.
3. Add about 2 Tbsp batter and cook, turning once, until golden on both sides.
4. Continue with remaining batter. Makes 1 dozen crepes. -
Tiffin Style Beef Stroganoff
Tiffin Style Beef Stroganoff
Cut 1½ lbs. Filet of choice beef into julienne strips 1
inch long and ¼ inch wide. Season with salt, a grating
of black pepper and paprika.
Heat butter the size of an egg in skillet and saute beef
quickly on a sharp fire until just medium rare. Remove
meat from pan.
Now in same pan saute 2 tablespoons finely chopped
onion, cook about half done, add ½ pound sliced—fresh
mushrooms and cook a few minutes more, adding butter
if necessary.
Next sprinkle over the mushrooms 1 scant tablespoon
flour. Stir as you add slowly 2 cups soured heavy cream.
To this sauce add 1 teaspoon tomato paste, ½ teaspoon
worcestershire, 3 finely sliced sweet pickles, ¼ teaspoon
salt and ½ teaspoon nutmeg. Return meat to sauce.
Serve hot over toast or on fluffy rice in a Chafing Dish.
The Chef of TIFFIN INN
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# Tiffin Style Beef Stroganoff
*From The Chef of Tiffin Inn*
## Ingredients
- 1 1/2 lbs filet of choice beef, cut into julienne strips 1 inch long and 1/4 inch wide
- Salt, to season
- Black pepper (a grating), to season
- Paprika, to season
- Butter the size of an egg (plus more if necessary)
- 2 Tbsp finely chopped onion
- 1/2 lb fresh mushrooms, sliced
- 1 scant Tbsp flour
- 2 cups soured heavy cream
- 1 tsp tomato paste
- 1/2 tsp Worcestershire sauce
- 3 sweet pickles, finely sliced
- 1/4 tsp salt
- 1/2 tsp nutmeg
## Instructions
1. Cut beef into julienne strips 1 inch long and 1/4 inch wide. Season with salt, a grating of black pepper, and paprika.
2. Heat butter the size of an egg in a skillet and sauté beef quickly on a sharp fire until just medium rare. Remove meat from pan.
3. In the same pan, sauté the finely chopped onion until about half done. Add the sliced fresh mushrooms and cook a few minutes more, adding butter if necessary.
4. Sprinkle 1 scant tablespoon of flour over the mushrooms. Stir as you slowly add 2 cups of soured heavy cream.
5. To this sauce add the tomato paste, Worcestershire sauce, sweet pickles, salt, and nutmeg. Return meat to sauce.
6. Serve hot over toast or on fluffy rice in a Chafing Dish. -
Broiled Mushrooms
BROILED MUSHROOMS SERVES: 4
1 lb. Fresh Mushrooms
½ Cup Margarine
Salt
Wash mushrooms and pat dry with paper towel. Remove stems (chops
and freeze for use in sauces, gravies and casseroles.
Melt margarine in small saucepan. Dip mushrooms in melted margarine
and place stem side up on broiler sheet. Pour remaining margarine in
stem cavities and sprinkle salt over all.
Broil 3 inches from heat for 5 minutes. Serve hot.
ALBERTSON'S HOME ECONOMIST
155
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# Broiled Mushrooms
*From Albertson's Home Economist*
## Ingredients
- 1 lb fresh mushrooms
- 1/2 cup margarine
- Salt
## Instructions
1. Wash mushrooms and pat dry with paper towel. Remove stems (chop and freeze for use in sauces, gravies and casseroles).
2. Melt margarine in small saucepan. Dip mushrooms in melted margarine and place stem side up on broiler sheet.
3. Pour remaining margarine in stem cavities and sprinkle salt over all.
4. Broil 3 inches from heat for 5 minutes. Serve hot.