Mushroom Rolls

Mushroom Rolls

1/2 onion, chopped

1/2 pound mushrooms, chopped

1/4 cup butter

8 oz cream cheese

1/2 tsp Worcestershire sauce

1/2 tsp salt

1/8 tsp pepper

1/8 tsp garlic powder

1 loaf white bread, sliced

Melted butter for brushing

Put onion, mushrooms and butter into a frying pan. Sautée over medium heat until soft and onions are clear. Add cream cheese in chunks along with Worcestershire sauce, salt, pepper and garlic powder. Stir until cream cheese melts. Let stand until completely cool. 

Remove crusts from bread and roll out each slice with a rolling pin. Spread mushroom mixture on each slice and roll up like a jelly roll. Brush with melted butter and place on a tray to freeze. Store in a plastic bag. 

To serve, cut each roll into 3 pieces, arranged on a ungreased baking sheet and bake in a 400 degree oven for 10 to 15 minutes until toasted and hot. 

Ham Rolls

Ham Rolls

4 oz cream cheese

1 tbsp mayonnaise

1 tsp Worcestershire Sauce

1/4 tsp onion salt

6 cooked ham slices

Mash first 4 ingredients together well. 

Pat ham slices with paper towel to dry. Spread cream mixture on ham slices and roll tightly. Chill. 

To serve, cut into slices and place on a serving plate or place on crackers. 

Crab Tartlets or Crab Quiche

Crab Tartlets or Crab Quiche

60 small tart shells, unbaked or

9" pie shell

2 eggs

2 tbsp flour

1/2 cup mayonnaise

1/2 cup milk

3 green onions, finely chopped

4 3/4 oz crabmeat

2 cups Swiss cheese, grated 

Beat eggs until frothy. Milk in flour, Mayonnaise and milk. Add onion. Remove membrane from crab. Stir in crab and cheese.

Pour into tart shells and bake in a 350 degree oven for 30 minutes until set. 

Or

Pour into pie shell and bake in a 350 degree oven for 40 minutes until set. 

Shrimp Spread

Shrimp Spread

8 oz cream cheese, softened

1/2 cup sour cream

1/4 cup mayonnaise

3 - 4 oz cans of small or broken shrimp, rinsed and drained

1 cup seafood cocktail sauce

1 red pepper chopped

3 green onions, chopped

1 Roma tomato, diced

2 cups mozzarella cheese, shredded

Mix first three ingredients until well blended and smooth. Spread over a 12" serving tray. 

Spread a layer of seafood sauce and sprinkle with shrimp. Add layers of mozzarella cheese, red peppers, onion and tomato. Cover and chill until ready to serve. 

Devilled eggs

Devilled Eggs

6 hard boiled eggs

1/4 cup mayonnaise 

1/2 tsp dry mustard

1/2 tsp salt

1/8 tsp pepper

Paprika

Cut eggs in half lengthwise. Put yolks in a bowl. Add mayonnaise, mustard, salt and pepper. Mash with fork until smooth and mixed well. If too dry, add milk. Fill egg halves. 

Sprinkle with paprika and serve. 

Kapusta

Kapusta

1 pkg pork ribs

1 small cabbage

1 10 oz jar sauerkraut

2 small cans tomato soup

1 large onion

8 cloves garlic

1/2 - 1 cup barley

2/3 pot water

Barvarian smoked sausage

Salt

Pepper

Boil water and add ribs, sliced between the bones. Boil for 30 minutes. 

Add jar sauerkraut, thinly sliced cabbage, sliced onion, garlic, salt and pepper. Once it comes to a boil, reduce heat to medium and simmer for 1 hour. 

Add barley and simmer for 1 hour. 

Add soup and sliced sausage. Heat through and serve. 

This recipe was given to me from my father-in-law passed down from his Gramma from Slovakia. 

Delicious!!!

French Onion Soup

French Onion Soup

2 large Spanish onions

1/4 cup butter

3 cups beef stock

2 tsp garlic, minced

2 tbsp brandy

Salt and pepper to taste

Rye bread slices, toasted or croutons

Swiss or mozzarella cheese, grated

Peel and slice onions. Sautée in butter along with garlic until a rich brown colour. 

Add beef stock, brandy, salt and pepper and simmer approximately 15 - 20 minutes to distribute the flavour. 

Ladle into soup bowls, top with bread or croutons and generous amounts of cheese. 

Bake in a 350 degree oven until cheese is melted and crown, approximately 15 - 20 minutes.