Food for Thought

Fast, easy-to-make and delicious appetizer for any occasion!

Ingredients:

• 25 medium mushrooms
• 6 tablespoons reduced-fat stick margarine
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 (4-ounce) package low-fat cream cheese, softened
• 3 tablespoons grated cheese (Mozzarella)
• 2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes
• 2 pieces of toasted bread, crumbled
• 2 tablespoons of garlic pesto sauce
• 1 teaspoon of paprika

Directions:

Preheat oven to 425 degrees F.

Remove and finely chop mushroom stems.  Melt 2 tbs of margarine and brush mushroom cap tops inside and out. Melt the remaining margarine in saucepan. Add chopped mushroom stems, onion and garlic - sauté until tender. Stir in cream cheese, grated cheese, parsley and bread crumbs and pesto sauce. Mix thoroughly. Lay out the mushrooms on a baking sheet. Spoon about 1 tbs of stuffing mixture into each mushroom cap. Sprinkle paprika for added color. Bake approximately 20-25 minutes until heated through. Serve warm.

… recipe coming soon …

Light, tender, and so delicate. Serve at your next tea party!

Ingredients:

• 4 eggs
• 3/4 cups of sugar
• 1 cup of flour
• 2-3 big apples
• 1 tbs of semolina porridge or bread crumbs

Directions:

Make the batter by mixing the eggs in a large bowl. Beat with mixer as much as possible. Slowly add the sugar and then gradually add in the flour and baking soda. Mix very well (at least 5-7 minutes). Mixture should become creamy. Peel the apples and slice in small chunks. Butter up the bottom and sides of the baking pan. Sprinkle with semolina porridge or bread crumbs over the bottom of the pan to create a crust. Lay the apples in the pan. Pour dough evenly over the apples and place in preheated oven 350° F for 30-40 minutes.

Check with toothpick for readiness of the pie. Enjoy!