Porkchop's Recipes
Stuffed Mushrooms ala Porkchop
2 lbs. large or medium mushrooms
3 sticks of butter...(yeah-yeah, I know!)
2 cans lump or flake crabmeat
2 whole heads of garlic,peeled & finely chopped
parsley--chopped
sliced mozzarella cheese--cut to 'shroom size
seasoned breadcrumbs
salt and pepper to taste
Remove mushroom stems and hollow out the caps (a melon baller or spoon works best). Finely chop stems and scrapings.
In a large saute pan, melt butter. Add garlic and cook for a minute or two (don't allow garlic to brown).
Add chopped stems, a handful of chopped parsley and crabmeat. Be careful to check crabmeat for small bits of shell.
Cook over medium heat one minute.
Add seasoned breadcrumbs--enough to bind the mixture into a stuffing consistency.
Season with salt and pepper.
Cool stuffing and fill caps.
**At this point they can be refrigerated. I make a bunch and seal them in one gallon ziploc freezer bags...the butter hardens and they are easy to store for one or two days**
Place stuffed mushrooms on a bakng dish,in a 350 degree(f) oven 'til cooked--usually about twenty minutes.
Add mozzarella cheese, five more minutes until melted.
Sprinkle with chopped parsley and serve.
Summertime 'Shrooms
Use your microwave to heat mushrooms and melt cheese. It works just fine... but prepare the stuffing on stovetop.
Spaghetti Pie
6 ounces spaghetti
2 tablespoons butter or margarine
2 beaten eggs
1/3 cup grated Parmesan cheese
4 cloves garlic, peeled and thinly sliced
1 cup cream-style cottage cheese (eight ounces)
1 pound pork sausage
1/4 cup chopped green pepper
1/4 cup chopped parsley
1/4 cup chopped onion
1 eight ounce can tomatoes, cut up
1 six ounce can tomato paste
1 teaspoon sugar
1 teaspoon dried oregano, crushed
1/2 teaspoon garlic salt
1/2 cup shredded mozzarella cheese (two ounces)
Cook spaghetti according to package directions; drain (should have about three cups).
Stir butter or margarine into hot spaghetti; stir in beaten eggs and Parmesan cheese.
Form spaghetti mixture into a "crust" in a greased 10-inch pie plate.
Spread with cottage cheese.
In a skillet cook ground meat, onion, garlic, and green pepper 'til meat is brown and vegetables are tender.
Drain off fat.
Stir in un-drained tomatoes, tomato paste, chopped parsley, sugar, oregano, and garlic salt; heat through.
Turn meat mixture into spaghetti crust.
Bake, uncovered, at 350 degrees (F) for twenty minutes.
Sprinkle with mozzarella cheese; bake 'til melted--about five minutes.
Makes six servings.
This dish is wonderful reheated the next day.
Enjoy!
