Tasty and Easy Recipes

Ingredients:
20 large White Mushrooms
1/3 cup Onion, diced
2 tbsp Cornflake Crumbs
2 tbsp Bread Crumbs, fine
2 tbsp Parmesan Cheese, grated
3 tbsp Dry Sherry
Water
Parsley Flakes
Salt and Pepper
Garlic Powder (optional)

Method:
Wash and clean the mushrooms; then pull off the stems and dice.
Place the diced stems and onions in a small bowl, and cover with wax paper. With the microwave on High, cook for 45 seconds.

Add the crumbs, cheese, sherry and enough water to moisten the mixture.
Season to taste with parsley flakes, salt, pepper and garlic powder.

Then spoon the filling into the mushroom caps. Place them around the edge of a large round microwave plate. Cook on medium heat for 3 minutes, turning the plate every minute for even cooking. Serve hot.

Ingredients:
3 onions, diced
Oil
1 cup canned or fresh mushrooms, sliced
1/2 cup barley
2 carrots, diced
3/4 cup lima beans
14 cups water
Pepper
Garlic powder
1 tablespoon chicken soup powder

Method:
Brown mushrooms and onions in oil until transparent. Put in pot.
Put the rest of the ingredients in the pot. Bring to a boil. Lower flame and simmer for 3 hours.

Serves: 8
Ingredients
Marinade:
2 tablespoons freshly chopped basil
4 tablespoons dry white wine
4 tablespoons vegetable oil
2 tablespoons diced shallots

Chicken:
4 whole chicken breasts, boned and flattened with a wooden pounder
1/3 cup vegetable oil
1/3 cup shallots, diced
2 cups shiitake mushrooms, sliced
16 sun-dried mushrooms, sliced
1 tablespoon potato starch
salt to taste
2 cups chicken broth
1 cup nondairy creamer

Method:
1. To make the marinade, mix the basil, wine, oil, and shallots in a small bowl. Place the chicken in the marinade.
2. Heat oil in a frying pan. Add the shallots and the mushrooms and stir until the mushrooms are soft. Add the sun-dried tomatoes and a tablespoon or so of the potato starch if the sauce has too much liquid. Add salt to taste and remove from the heat.
3. Separate half the mushroom mixture to fill the chicken breasts. Place 1/4 of this mixture on one end of each breast and roll like a jellyroll on the diagonal so both ends are filled.
4. Bake in a preheated 400°F oven for 25 minutes or until done. Cut the breasts into slices or leave whole, depending on the size of the breast.
5. To make the sauce, return the remaining half of the mushroom mixture to a saute pan. Add the chicken broth and stir over a low heat. Continuing to stir, add enough nondairy creamer to make a sauce. Add a pinch of potato starch to thicken, and reduce.
6. Place the chicken on a plate and cover with the sauce.