Hornets' Nest

Please send your favorite recipes to Irene (Imerhy) at imerhy@gmail.com

Stuffed Mushrooms

Stuffed Mushrooms from Zonakate but Abby's recipe:

For the filling:
3 Tbs. Minced Shallots
¼ C butter
½ lb. fresh mushroom stems, finely chopped
2 Tbs. Flour
1 C Heavy cream
1 ½ Tbs. fresh parsley, minced
½ tsp. Lemon Juice
½ tsp. Salt
½ tsp. Cayenne Pepper (if doubling, don’t automatically double this – taste test small additions)

Sauté the shallots in the butter for 1 minute. Stir in the mushroom stems and simmer uncovered until the liquid has evaporated.

Remove from heat and stir in the flour; add the cream and stir until smooth. Return to heat and continue cooking until thickened stirring constantly. Remove from heat and add remaining ingredients; cool and refrigerate at least overnight.

Before baking, fill mushroom caps, sprinkle parmesan or romano cheese on top and bake @ 425 for 15 minutes. (I baked them in a serving dish which meant I did not have to transfer them to another plate.)

Chocolate Pots de Creme

Ingredients

Makes 8.

1 cup heavy cream
1 cup whole milk
2 ounces milk chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
5 large egg yolks
1/3 cup sugar
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Boiling water
Whipped cream, for serving (optional)

Directions

Preheat oven to 325 degrees with a rack in the lower third. Place eight 4-ounce pots de creme pots or ramekins in a medium roasting pan; set aside.
In a medium saucepan, combine cream, milk, and chocolates over medium heat. Bring almost to a simmer; remove from the heat. Set aside, stirring occasionally, until chocolate is melted.
In a medium bowl, whisk together egg yolks, sugar, and salt. While whisking, add a little of the hot milk mixture to the egg mixture to combine. Add the remaining milk mixture, and whisk to combine. Whisk in vanilla. Strain through a fine-mesh sieve into a large liquid measure.
Pour approximately 1/2 cup of the egg mixture into each pots de creme pot. Transfer the roasting pan to the oven. Fill pan with enough boiling water to come halfway up the sides of the pots de creme pots. Bake until the custards are just set in the center, about 35 minutes.
Remove the roasting pan from oven. Remove the pots de creme pots from the water, and place on a wire rack to cool. When completely cooled, cover, and transfer to refrigerator. Chill for at least 4 hours and up to overnight. Serve with a dollop of whipped cream, if desired.

BON APPETIT!

Bridg_ette's best

Water Chestnut Appetizers

Most Requested Recipe

from Joy - Many years ago

Ingredients

Water Chestnuts and Bacon

Sauce:

1 c. sugar 1 tsp. pepper 1/2 c. vinegar 1 T. cornstarch

1/2 c. water

Wrap chestnuts individually in 1/3 strip of bacon; skewer with toothpicks. Bake 20 minutes on cookie sheet at 360 degrees.

Mix all of the sauce ingredients together in a saucepan. boil until clear. Put in fondue or crock pot. Add chestnuts.

Food of the Gods

A family favorite

Ingredients:

3 egg whites 1 tsp. vanilla 1 c. sugar

20 finely crushed Ritz crackers 1 tsp, baking powder

1 c, chopped pecans

Beat egg whites until stiff. Gradually beat in sugar. Fold in baking powder and vanilla; then fold in crackers and nuts. Put into greased 9" pie pan. Bake at 350 degrees for 25 minutes. Top with sweetened whipping cream and chill for 3 hours or omit cream and top with vanilla ice cream.

During my last year at Morland (a school that closed due to declining enrollment), we published a cookbook to commemorate the school. As an added bonus, we published a short cookbooklet entitled "Totally Disgusting-Sounding (But Delicious) Recipes." Here is a recipe from that booklet:

Day Old Bath Water - Delicious!

12 oz. can frozen lemonade 2 liters 7-Up 1/2 gallon

Thaw sherbet for approximately 15 minutes and place in a plastic tub. Add lemonade (prepared according to directions) and 7-Up. Sherbet will melt and turn mixture day old bathwater grayish-brown. Float a handful of green, yellow,, and white tiny after dinner mints (tiny bars of soap) on top of the scummy punch.

Chicken Enchiladas

Sally

Cook chicken breasts in water to almost cover with garlic and bouillon cubes. I do 2 to 3 lbs depending on how many casseroles i want to fill. When cooked let cool and shred or chop upChop large onion, finely diced.

In the juices of the chicken pan add 1 large green enchilada sauce, like Old El Paso.

Add one large can chopped green chilis and 1 large package philly cream cheese cut up. heat till cream cheese melts.

You can either layer or roll the enchiladas. If i layer i cut the corn tortillas in 1/4s. If your roll them put each tortilla in the sauce to warm it before filling and rolling.

You will put chopped onion, chicken, cheese and alittle sauce in each or will layer.

End with sauce on top of rolled or stacked and cheese on top.

Cook for 30 min at 350.

Easy and yummy :) pp

CHOCOLATE CHEESE CAKE

Sally

CRUST:

2 CUPS GRAHAM-CRACKER CRUMBS 1/2 CUP BUTTER MELTED

1/4 CUP SUGAR

FILLING:

4 EGGS, SEPARATED 1/2 CUP HOT STRONG COFFEE

2/3 CUP SUGAR 2 TABLESPOONS DARK RUM

1 POUND CREAM CHEESE, CUBED 1 TEASPOON VANILLA EXTRACT

2 SIX OUNCE PACKAGES SEMI SWEET 1/8 TEASPOON SALT

CHOCOLATE

TOPPING:

1/2 CUP HEAVY CREAM

2 TABLESPOONS SUGAR

PREHEAT OVEN TO 350 DEGREES

BUTTER BOTTOM AND SIDES OF A 9 INCH SPRING FORM PAN.

FIX CRUST AND PAT IN PAN BOTTOM AND SIDES.

BEAT EGG YOLKS AND 1/3 CUP SUGAR IN AN ELECTRIC MIXER UNTIL THICK AND LEMON COLORED. BEAT IN THE CREAM CHEESE TILL SMOOTH. MELT THE CHOCOLATE CHIPS, ADD COFFEE VANILLA, SALT AND RUM. BEAT INTO CREAM CHEESE MIXTURE.

BEAT THE EGG WHITES UNTILL THEY HOLD SOFT PEAKS. ADD 1/3 SUGAR. POUR INTO THE CRUST AND BAKE FOR 1 HOUR. TURN OFF OVEN AND LET SIT IN OVEN TILL COMPLETELY COOLED.

Fair, Fun, and Friendly

Stuffed Mushrooms

Chocolate Pots de Creme

Ingredients

Directions

Bridg_ette's best

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