Melody Foods & Recipes

Apple-Walnuts Stuffed Mushrooms

sahil — Sat, 22 Jan 2011 18:58:31 +0000

Serves 4

32 lg mushrooms, fresh vegetable cooking spray
3 tbsp celery, finely chopped
1/2 cup apple, minced
2 tbsp fine, dry breadcrumbs
1 tbsp parsley, fresh, chopped
2 tbsp walnuts, finely chopped, toasted
1 tbsp Blue cheese, crumbled
2 tsp lemon juice

Clean mushrooms with damp paper towels. Remove stems, finely chop 1/3 cup of stems, reserving remaining stems for another use. Set mushroom caps aside.
Coat a small skillet with cooking spray, place over medium high heat until hot. Add 1/3 cup reserved chopped mushroom stems and celery; saute 2 minutes or until tender.
Combine celery mix, apple and next 5 ingredients in a small bowl, stir well. Spoon 1 1/2 tsp apple mix into each reserved mushroom cap. Place mushrooms in a 15×10″ jelly roll pan, bake at 350 for 15 minutes.

Almond Mushroom Pate with Cream Cheese

sahil — Sat, 22 Jan 2011 18:48:23 +0000

Serves 6

2 tbsp margarine
1 sm onion, chopped
1 clove garlic, minced
1 1/2 cup sliced mushrooms
1/2 tsp tarragon
1 cup blanched whole almonds
1 tbsp lemon juice
2 tsp soy sauce
1 ds white pepper
2 tbsp cream cheese, optional

Garnish: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional

In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened.
Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice.
People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.

Pizza Pasta Salad

sahil — Fri, 21 Jan 2011 19:26:41 +0000

1 lb. box San Giorgio Trio Italiano pasta
1 medium onion, chopped
1 large green bell pepper, chopped
6 oz. can ripe olives, drained and sliced
6 oz. stick pepperoni, peeled and thin sliced
4 – 5 sticks string cheese
or
4 – 5 oz. mozzarella cheese
16 oz. bottled Italian dressing
1 tomato, wedged (for garnish)

Cook pasta “al dente” according to package directions. Rinse and
drain well. Gently mix all ingredients except tomato in a large
bowl. Allow to marinate overnight in refrigerator before serving.
Garnish with tomato wedges before presenting.

Chicken Alfredo Pasta

sahil — Fri, 21 Jan 2011 19:21:49 +0000

Ingredients:

2 lbs boneless chicken breasts
4 tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 lb fettucine
Heat oil in a 10 inch skillet. Cut chicken breast into strips. Add salt and pepper. Fry on medium heat until cooked through.

Sauce:
Melt butter in saucepan; add cream and cheese. cook over low heat, stirring constantly. Do not boil.
Cook fettucine in 3 quarts boiling water. Mix chicken and Alfredo sauce together. Drain noodles. Put sauce and chicken over noodles.