Submitted by: Kathie
Paris Pate - Deviled Ham Spread
cut into small strips.
crackers with pate, redpepper strips and small
pieces of dill on top on a tray. Easy and very
Cheese in Phyllo Dough
Brie (cut rind off)
be frozen before cooking, between layers of wax
Put slightly damp cloth on dough as you're
working to prevent drying.
Cut four rows.
Paint the egg on dough. Sprinkle with the rest of
Fold up like flags.
Paint with butter.
Bake 350°F until golden.
Serve with grapes or a salad.
1 lb. bulk pork sausage
1/4 cup bell pepper, chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
|1 cup water
1/4 cup parsley, chopped
24 large mushroom caps, save stems
2 cups mayonnaise
1 1/2 cups parmesan cheese
|Cut sausage in small dices. Brown
sausage, onions, bell pepper and mushroom stems.
Add salt, garlic powder and cayenne pepper. Add
water and bring to a boil. Add rice and parsley.
Cover and remove from heat. Let stand for 15
minutes. Meanwhile, blend mayonnaise and cheese.
Combine half of mayonnaise mixture to all of
cooked sausage-rice mixture. Stuff mushrooms with
this and spoon remaining mayonnaise-cheese
mixture on top of mushrooms. Place in 9 x 12-inch
baking dish and bake at 350°F about 35
minutes. Mushrooms will appear puffy and golden
when done. Serves 4.
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