Page 95 - FLIPBOOK NEW

CRAB STUFFED MUSHROOMS

Ingredients
24 large mushrooms 1/4 teaspoon pepper
3 tablespoons butter 1 cup milk

1 small finely chopped onion 2 tablespoons dry sherry
1 large celery stalk finely chopped 2 slices white bread finely chopped
8 ounces fresh lump crab meat 2 tablespoons parsley
1 tablespoon flour non stick cooking spray
1/2 teaspoon salt

Instructions
Remove stems from mushroom caps and chop stems and save. Arrange mushroom

caps cavity side up on a pan. In skillet melt butter and sauté mushroom stems, onions
and celery until tender and golden. Make sure crab meat has no cartilage. Add flour,
salt and pepper to mixture and cool for 1 minute. Gradually add milk and sherry and
heat to boiling, stirring constantly. Remove skillet from heat and add bread crumbs,
crab and parsley. Stir well and fill mushrooms caps. Preheat oven to 400 degrees.

Spray the non stick spray to a large sheet of aluminum foil and place over the
mushrooms. Bake 10 minutes. Remove foil and bake another 10 minutes.

HELEN WRIGHT’S OVEN BAKED POTATOES

Ingredients
4-6 potatoes cut lengthwise

Parmesan
salt
paprika

butter
parsley

Instructions

Cut top of potato crisscross about 1/4 inch deep.
Melt butter and pour over potatoes.
Sprinkle salt, Parmesan cheese, parsley and paprika over the top of each potato.

Bake at 350 degrees.

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