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8 medium mushrooms
cup salad oil
2 Tbsp. minced onion
cup bread crumbs
Carefully twist off stems from mushroom caps, leaving caps intact.
Chop enough stems to make 2 Tbsp. chopped mushrooms.
Preheat Electric Skillet to 300°F.
3)
Heat 2 Tbsp. of the oil in skillet. Add onion and mushroom stems and
4)
until onion is tender. Add bread crumbs, Tabasco, thyme, and mix well. Remove from
heat and fill mushroom caps with stuffing. Wipe Skillet with a paper towel.
Set Skillet at 300°F. Heat remaining2 Tbsp. oil. Add stuffed mushrooms,
cap-side down, and
Add sherry, cover and simmer gently for about 10 minutes or until tender.
Serve piping hot.
4 onions, sliced
1) Preheat Electric Skillet to
2) Add butter and melt.
3) Add onions and
4) Sprinkle with salt.
5) Serve over chops, hamburgers, steak or liver, etc.
1 pound Mozzarella cheese
cup flour
2 eggs, slightly beaten
1) Cut Mozzarella into
2) Preheat Electric Skillet to 400°F.
3) Dip each slice of cheese into flour, then into beaten egg, then into breadcrumbs.
4) Melt butter in skillet.
(turn with a spatula) or until nicely browned.
A
PPETIZERS
S
TUFFED
Makes 8 Servings
114 tsp. Tabasco sauce
about 3 minutes.
O
NIONS
Makes 4 Servings
3 Tbsp. butter or margarine
thick
stirring frequently until golden in color.
F
C
R I E D
H E E S E
Makes 4 to 6 Servings
2 Tbsp. butter or margarine
slices.
Mozzarella slices about 2 minutes on each side
#
tsp. crushed thyme
cup sherry
.
cup fine dry bread crumbs
gently
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