Gourmet Foods

• 2 cups grated potato, drained
• ½ cup minced onion
• 4 tablespoons potato flour
• 1 egg
• 1 ½ teaspoons salt
• ¼ teaspoon pepper

Mix all the ingredients and stuff main meat if part of meal.

• 2 cups mashed potatoes
• 2 tablespoons melted chicken fat
• ½ cup browned minced onions
• 3 teaspoons salt
• ½ teaspoon pepper
• 5 pound pullet
• ½ teaspoon ginger
• ½ cup boiling water

Mix together the potatoes, fat, onions, 1 teaspoon salt and ¼ teaspoon pepper. Stuff the pullet and sew the opening or fasten with skewers. Season with the remaining salt, pepper and the ginger. Place in a roasting pan.

Roast in a 425 degree oven for 45 minutes, turning the pullet to brown on all sides. Add the water, reduce the heat to 350 degrees and roast 1 ½ hours longer, or until pullet is tender. Baste occasionally. Serves 6.

• 12 frankfurters
• 4 boiled potatoes, peeled and diced
• 3 onions, sliced
• 2 tablespoons fat
• 3 green peppers, sliced
• 3 tomatoes, sliced
• 1 teaspoon salt
• ¼ teaspoon pepper

Cut the frankfurters into 1 inch slices.

Lightly brown the potatoes and onions in the fat. Add the green peppers and frankfurters. Cook over low heat 5 minutes. Add the tomatoes, salt and pepper. Cover and cook 10 minutes. Serves 6.

• ¾ cup diced onion
• 4 tablespoons butter
• ½ pound mushrooms, sliced
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon paprika
• 1 cup sour cream

Cook the onions and half the butter for 10 minutes. Remove the onion and reserve. Add the remaining butter and the mushrooms to the same pan over low heat 10 minutes. Return the onions to the pan and add the salt, pepper and paprika. Cook 5 minutes. Stir in the sour cream. Serve on toast or in patty shells. Serves 3 to 4.

• 12 large mushrooms
• 2 to 3 tablespoons melted butter
• A shallow baking dish
• A pinch of salt and pepper
• 2 tablespoons shallots or scallions
• 2 tablespoons butter
• ½ tablespoon flour
• ½ cup heavy cream
• 3 tablespoons fresh minced parsley
• Additional salt and pepper
• ¼ cup grated Swiss cheese
• 1 to 2 tablespoons melted butter

Remove mushroom stems and reserve. Wash and dry the caps, brush with melted butter, and arrange, hollow side up, in the baking dish. Season lightly with salt and pepper.

Wash and dry stems and mince them. By handfuls, twist in the corner of a towel to extract as much juice as possible. Sauté with the shallots or scallions in butter for 4 to 5 minutes until the pieces begin to separate. Lower heat, adds flour, and stir for one minute. Stir in cream and simmer for a minute or two, until thickened. Stir in parsley and seasonings. Fill the mushroom caps with this mixture; top each with 1 tablespoon of the cheese and dribble on droplets of melted butter. Fifteen minutes or so before serving, bake in upper third of a preheated 375 degree oven until the caps are tender and the stuffing is brown on top.

• 4 portabella mushroom caps, cleaned
• 1/3 cup sun dried tomato dressing
• 2 teaspoon fresh thyme leaves
• ½ teaspoon lemon zest
• Pinch salt and pepper

1. Combine mushrooms and dressing in a medium bowl. Cover and refrigerate for 10 to 15 minutes.
2. Preheat barbeque to medium high and lightly oil grill. Place mushrooms on grill, grill side up, top each with 1 tablespoon of the dressing, close the lid and cook until mushrooms are tender and begin to release juices, about 7 minutes. Remove from grill and let them sit in a bowl for a few minutes.
3. Meanwhile, mix together the thyme and lemon zest. Slice the mushrooms and place on a platter. Season with salt and pepper and garnish with herb mixture.