STUFFED Yq cup butter Yp cup parsley sprigs

1 pound large mushrooms, washed Y4 teaspoon salt
MUSHROOMS and stemmed Ye teaspoon marjoram

4 slices dry bread Ye teaspoon thyme

1 small onion, quartered Ye teaspoon garlic powder

1 tablespoon lemon juice Salt

2 tablespoons dry white wine Monosodium glutamate

Heat oven to 375°. Melt butter in skillet. Break one slice of bread into OSTERIZER
container, add one quarter of onion and % cup mushroom stems. Cover and process
at GRATE until chopped. Empty into skillet and repeat with remaining bread, onion
and stems. Sauté five minutes. Put lemon juice, wine, parsley, salt, marjoram, thyme,
and garlic powder into OSTERIZER container, cover and process at STIR until mixed.
Add to skillet, mix well and cook over low heat 5 minutes.

Place caps in a 9” x 18” pan, sprinkle with salt and monosodium glutamate, fill
with bread mixture and bake 10 minutes. Turn oven control to broil and place
mushrooms about 4 inches from heat. Broil 4 to 5 minutes until golden brown.

Yield: about 24 caps

Note: Mushrooms may be frozen after baking. To serve, broil about 9” from heat
8 to 10 minutes.

HOLIDAY 4 ry milk rane po i snes se
-ounce package blue cheese, -ounce package cream cheese,
CHEESE BALL cubed cubed
1 cup Cheddar cheese cubes V2 cup pecans
1 small wedge onion 6 sprigs parsley

Put milk and blue cheese into the OSTERIZER container, cover and process at PUREE.
When smooth, push BLEND button, remove cover and add Cheddar cheese cubes
gradually, then add onion, Worcestershire sauce and cream cheese. Process until
smooth, using rubber spatula to keep ingredients moving to processing blades. Remove
from container and shape into a ball. Refrigerate overnight. Blender-chop pecans and
parsley together in MINI-BLEND container, or in large container. About 30 minutes
before serving, roll cheese ball in pecan-parsley mixture.

Yield: one 3” ball

PIMIENTO ‘ a mayonnaise Se ny rk 9 abpreve sper
-ounce jar pimientos, with liqui cup Cheddar cheese cubes
CHEESE DIP 2 teaspoons Worcestershire sauce

Put first four ingredients and half the cheese into the OSTERIZER container, cover
and process at BLEND until smooth. Remove feeder cap and add remaining cheese.
Process at BLEND until smooth and creamy, using spatula if necessary to keep mixture
flowing into processing blades.

Yield: 14% cups

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