With Thanksgiving just 5 days away I thought I would share some great Holiday recipes with everyone.
1 pkg (6 ozs) Stove Top Stuffing Mix for Chicken
24 large mushrooms (about 1 1/2 lbs)
1/4 cup (1/2 stick) margarine
1/4 cup each finely chopped red and green pepper
3 tblspns margarine, melted
Prepare stuffing mix as directed on package, omitting margarine. Remove stems from mushrooms; chop stems. Melt 1/4 cup margarine in large skillet on medium heat. Add mushroom caps; cook and stir until lightly browned. Arrange in shallow baking pan. Cook and shirt chopped mushroom stems and peppers in skillet until tender; stir into prepared stuffing. Spoon into mushroom caps; drizzle with 3 tablespoons melted margarine. Place under preheated broiler, 3 to 4 inches from heat, 5 minutes or until heated through
Makes 12 appetizer servings
Baked Vegetables & Seafood Wontons
1 envelope Lipton Recipe Secrets Vegetable Soup Mix
1 container (15 ozs) ricotta cheese
1/2 lbs imitation crabmeat, chopped
1/4 tsp garlic powder
1/8 tsp pepper
40 refrigerated or thawed frozen wonton wrappers
1 tblspn olive or vegetable oil
Preheat oven to 350 F. In medium bowl, combine vegetable soup mix, ricotta cheese, crabmeat, garlic power and pepper. Place 1 tablespoon ricotta mixture on center of each wonton. Brush edges with water; fold corners into centers. Press to seal. Place on lightly greased cookie sheet; brush with oil. Bake 25 minutes or until crisp and golden brown, turning once.
Makes 40 wontons
Note:Cover filled wontons with damp cloth until ready to bake, then brush with oil.
Variation: Use 1 1/2 cups chopped cooked shrimp in place of crabmeat.
I will add more recipes at a later time and/or date. Hope you guys enjoy!