FrOm NoRma D's KiTcHeN to YoUr'S: Hot Mushroom Turnovers

THE PIECE DE RESISTANCE

I used this recipe for many years while working in a Nursing Home as an Activity Director

Select one indididual with:

A caring heart

Helping hands

To this add:

2 cups love

1 cup humor

4 tablespoons understanding

1 teaspoon courtesy

And add a willingness to serve:

1 tablespoon thoughtfulness

3 teaspoons responsibility

2 teaspoons flexibility

1 pound patience

Mix well, blending in respect of their time. Sprinkle lavishly with gratitude for their availability and commitment. Place in service, well greased with appreciation and lined with friendliness. Garnish by using their name, adding "hello" and "thank you" for that extra touch. Serve to any person and they will find it an irresistible treat.

The blending of these ingredients transforms the individual, as well as the person, into a totally new creation with inexpressible joy. It is a doubly delightful and delectable experience. There is no other flavor like it in the world. it is the piece de resistance of life, one is never the same after tasting of such a loving service.

JUST FOR FUN!

ELEPHANT STEW:
1 medium sized elephant
1 ton salt
1 ton pepper
500 bu. potatoes
200 bu. carrots
4,000 sprigs parsley
2 small rabbits (optional)

Cut elephant meat into bite-sized pieces (this will take about two months). Cut vegetables into cubes (another two months). Place meat in a pan and cover with 1,000 gallons of brown gravy. Simmer for four weeks. Shovel in salt and pepper to taste. When meat is tender, add vegetables (a steam shovel is useful for this). Simmer slowly for four more weeks. Garnish with parsley. Serves 3,800. If more is expected, add two rabbits. This is not recommended, however, as very few people like hare in their stew.

10/23/08

Hot Mushroom Turnovers

Ingredients:

8 ounce package cream cheese, softened

1 1/2 cups flour

1/2 cup butter or margarine

8 to 12 mushrooms stemed and cleaned with a clean towel; mince stems leaving mushroons for stuffing.

Filling:

1 large onion, minced

1/4 cup sour cream

1 teaspoon salt

1/4 teaspoon thyme leaves

1 egg, beaten

Instructions:

Blend until smooth the first three ingredients; shape int0 a ball; wrap and refrigerate for 1 hour. Meanwhile, in a skillet over medium heat, add 3 tablespoons butter, add mushrooms and onions and cook until tender; stirring occasionally. Stir in sour cream, salt, thyme and 2 tablespoons of flour; set aside. Roll out on floured board half of the dough about 1/8 inch think. Cut with round cookie cutter, cut as many circles as possible. Place a teaspoon of mushroom mixture onto one half of each dough circle. Brush edges with some egg and fold over and press edges with a fork. Brush top of each turnover with egg. Dip each stuffed mushroom in melted butter and place in a 9 x 12 class pan. Bake at 450 for 12 to 14 minutes. Serve hot.

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Other then my children; cooking is my joy in life. Always barefoot in the kitchen. Let me know what you think.

SOME TRICKS IN THE KITCHEN

When making a graham cracker crumb crust. I reduce the amount of crumbs by 1/4 cup and add ground pecans. it tastes great.

Instead of adding butter and cream to mashed potatoes, I add flavored cream cheese with chive and onion. This really enhances the patatoes.

After placing my soft cookies in my cookie jar. I place a half slice of white bread on top of the cookies and they stay soft longer.

I take left over meat loaf and layer slices of it on the bottom of a baking dish. I cover it with one can of condensed cream of mushroom soup. diluted with half a can of water. I top that with sliced mushrooms and shredded cheese, then heat until bubbly. Just before it starts to bubble, I add a can of Durkee Onions on top.

When I buy plastic wrap, foil or waxed paper, I take the roll out of the box and turn it over. The wrap, foil or paper always seems to come out of the top of the box more easily, making a cleaner cut.

Here's a wonderful way to cut brownies so you don't get a ragged edge. Just use a plastic knife, cut them when they're fresh from the oven for perfectly straight lines every time.

When making mashed potatoes. I like to reuse some the water the potatoes were cooked in. I mix it with milk, butter and crushed garlic. Heat it in a small pan and add it to the cooked potatoes and mash them. This way you have all the wonderful nutrients and have a better tasting dish to boot.

When grilling meat, salt it after cooking. If you salt meat or poultry prior to grilling, the salt will draw out the moisture and make it dry.

A bit of nonstick cooking spray on your grater prevents cheee from sticking to it.

To help cakes rise higher, have all ingredients at room temperature.

Instead of cooking fish in butter, use a little chicken broth; it is loss fattening.

Peel and dice leftover baked potatoes, then saute in butter with minced garlic and garlic pepper seasoning. These flavorful hash browns are great for breakfast or supper.

THE PIECE DE RESISTANCE

JUST FOR FUN!

10/23/08

Hot Mushroom Turnovers

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