Mushroom casserole perfect for fall

Recipe finder

September 04, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

A big "thank you" to Jeanne C. Miller of Linthicum Heights! She found a mushroom casserole recipe for Rosemary Fitzpatrick. Jeanne says the recipe dates back to January 1985.

Mushroom Casserole

1 pound large fresh mushrooms

8 ounces crumbled Cheddar cheese

3/4 cup broken pecans

1 egg beaten with 1/4 cup milk

Salt and pepper to taste

1/8 pound butter

Remove stems from mushrooms and set aside. Place mushrooms caps in heavily buttered casserole. Fill spaces around mushrooms with broken pecans and chopped stems. Top with cheese, salt, pepper, milk and egg mixture. Place dish uncovered in 350-degree oven and bake for 30 minutes.


Pat Frese of Baltimore discovered this coconut muffin recipe in a cookbook she bought in Ocean City. The recipe is for Pat Stabile of Baltimore.

Coconut Muffins

1 cup sugar

2 large eggs

1/4 teaspoon salt

1 cup coconut

4 tablespoons margarine

1 1/4 teaspoon baking powder

1 1/2 cups flour

1 teaspoon coconut flavoring

1/2 cup milk

Cream margarine and sugar, then add eggs. Blend in all ingredients, mix well. Divide evenly into 12 greased muffin pans and bake at 350 degrees for 20 to 25 minutes.


Here's a delicious recipe for Nancy Johnson of Dickinson, N.D. This honey-mustard dressing is from Connee Sheckler of Arbutus.

Honey-Mustard Dressing

2 shallots, minced

2 garlic cloves, minced

3 tablespoons honey

2 tablespoons Dijon-style mustard

1/2 cup red wine vinegar

1 tablespoon lemon juice

1 cup olive oil

EUsing wire whisk, stir together all ingredients, except olive oil, in small bowl. Then, slowly drizzle in oil, whisking constantly until smooth. Makes 1 3/4 cups.


Here are Mexican corn bread recipes for Patricia Gick of Fulton. The first one is from Charles Gross of Milton, Pa.

New Mexican Spoon Bread

1 14- to 16-ounce can cream-style corn, about 1 3/4 cups

3/4 cup milk

1/3 cup butter

1 1/2 cups cornmeal

2 eggs, slightly beaten

1/2 teaspoon baking powder

1 teaspoon salt, optional

1 teaspoon honey

1 1/2 cups grated Cheddar cheese

1 4-ounce can chopped green chilies, drained

In a large bowl, combine all ingredients except cheese and chiles. Pour half batter into greased nine-inch square pan. Sprinkle with half cheese and chilies. Top with remaining batter and cheese and chilies. Bake at 400 degrees for 45 to 50 minutes. Cool slightly and serve hot with butter.

This recipe is from Inez S. Jones of West Monroe, La.

Mexican Cornbread

1 1/2 cups cornmeal

1 teaspoon salt

2/3 cup oil

3 teaspoons baking powder

1 cup sour cream

1 cup cream-style corn

3 eggs

1 cup grated Cheddar cheese

2 jalapeno peppers, diced

2 tablespoons green pepper, diced

1 onion, diced

Combine cornmeal, salt, oil, baking powder. Add sour cream, corn, eggs, cheese, peppers and onion. Bake in cast-iron skillet for 45 minutes at 350 degrees.


Here's a clam chowder recipe for Lorraine Bruni and her hungry workers. The recipe is from Marie Grammer of Baltimore.

Clam Chowder

3 slices bacon

4 cups boiling water

1 1/2 teaspoon salt

2 cups diced potatoes

1 cup finely diced carrots

1 cup finely diced celery

1 cup chopped onion

10 cooked fresh or 1 10 1/2 -ounce can clams, finely chopped and drained

3/4 cup strained clam juice

1 cup stewed canned tomatoes

1/2 teaspoon thyme

1/4 teaspoon pepper

3 tablespoons butter or margarine

3 tablespoons flour

Cook bacon slightly, add boiling water, salt, potatoes, carrots, celery and onion. Simmer uncovered 15 minutes or till vegetables are nearly tender. Add clams and juices, tomatoes, thyme and pepper. In separate bowl, melt butter, blend in flour and carefully stir into chowder. Simmer 15 minutes longer. Makes six servings.


Recipe Requests

* Margaret C. Koontz of Sykesville is in search of a recipe called Dad's Oatmeal Cookies. She says the cookies were once made by a small bakery in Catonsville.

* Jo Ann Waters of Baltimore wants a recipe for cookies similar to the Samoa-style cookies sold by the Girl Scouts of the United States of America.

* Debbie Glaza of Huntsville, Al. is looking for a Louisiana shrimp crepe recipe.

* Tom Reesey of Baltimore wants a shrimp scampi recipe.

* Lula Booth of Guntersville, Al. is looking for a chicken-fried steak recipe.

* A. Hurfeley of Towson wants a relish cheese spread with pimento.

* Helen M. Gupsei of Baltimore wants an almond custard dessert.

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