Mushrooms, Okra and Onions

MUSHROOMS Creamed Mushrooms 1 pound mushrooms flour 2 tablespoons butter 1 cup rich milk, or cream salt & pepper Wash the mushrooms and cut in half or into several pieces if they are large, slicing down through cap and stem. Lightly flour the sliced mushrooms. Melt the fat in a heavy skillet, add the floured mushrooms, and brown delicately over moderate heat. As liquid cooks out of the mushrooms, pour it off and save it to add later. When the mushrooms are well browned, pour in the milk or cream, add the mushroom liquor, salt, and pepper, and stir until the sauce is the right consistency. Serve on slices of crisp toast. Fried Mushrooms 1 pound mushrooms buttermilk 1/2 cup flour 1/2 cup cornmeal seasonings, of your choice oil, for frying salt and pepper Season the mushrooms with salt and pepper. Marinate the mushrooms in buttermilk for 30 minutes and drain. Place 1 quart of oil in a saucepan. Heat the oil. In a shallow dish, mix the flour and cornmeal together. Season the flour with seasoning of your choice. Dredge the mushrooms in the seasoned flour/cornmeal mixture, coating the mushrooms completely. Fry the mushrooms in the hot oil until golden brown, about 2 to 3 minutes. Fry in batches. Remove the mushrooms from the oil and drain on a paper-lined plate. Season with salt and pepper. Stuffed Mushrooms 1 pound fresh mushrooms 2 cloves garlic, crushed 1/2 cup bread crumbs 1/2 cup parmesan cheese 1/2 cup butter, melted 3 green onions, chopped olive oil spray Remove stems from mushrooms and chop stems. Brown stems, garlic and green onions in 1 teaspoon butter until golden brown. Mix with remaining ingredients. Wash mushroom buttons and pat dry. Fill buttons with filling. Spray 8x8 pan with olive oil. Place mushrooms in pan and spray tops with olive oil. Bake at 375 degrees for 20-25 minutes. Wild Mushroom Bread Pudding 1/4 cup olive oil 3 pounds mushrooms,      (Oysters,Shiitake,Chantrelles), sliced 1 lg onion, thinly sliced 3 eggs 3 cups heavy cream 1/4 cup molasses 1 cup grated Parmesan cheese 1 pound white bread,      torn into 1-inch pieces salt and pepper 1 tablespoon butter 1/4 cup dry bread crumbs Heat oil in a large saute pan, add the mushrooms and cook over medium heat for 12 minutes, allowing for the juices to cook out and the mushrooms to get soft. Remove them from the pan, add the onions to the same pan and cook, over medium heat until they are brown and sweet, about 15 minutes. It may be necessary to add a couple of tablespoons of water in the beginning of the cooking to get the onions to cook without burning. In a large bowl, beat the eggs until they loosen up. Add the cream and molasses, stir to incorporate. Add the mushrooms, onions, 3/4 cup of the cheese, and bread. Mix well to completely coat. Season highly with the salt and pepper. Let this mixture sit for 1 hour. Coat the inside of a 2 quart casserole dish with the butter. Dust with the bread crumbs. Preheat the oven to 325. After an hour, stir the mixture and pour into the prepared dish and sprinkle the top with the remaining cheese. Cover with foil and bake for 50 to 60 minutes. OKRA Southern Fried Okra 1 lb fresh okra,      cut into 1 inch pcs 1 lg green tomato, diced 1 md onion chopped 1 clove garlic, minced (opt) 1 jalapeno pepper halved &      sliced, remove seeds if too hot 2 eggs, beaten 1/4 ts salt 1/4 ts pepper 1/2 c milk 1 c cornmeal 1/4 c vegetable oil Combine okra, tomato, onion, garlic & jalapeno in large bowl. In separate bowl combine eggs, salt, pepper, milk. Pour egg mix over veggies and toss to thoroughly coat. Gradually add cornmeal until mixture on the veggies and at the bottom of the bowl is soaked up. Continue to toss till ingredients are evenly mixed. Mixture will have a gooey consistency. Heat oil in 10 inch skillet over med. heat until hot. Oil is ready when dash of cornmeal sizzles. Spoon mixture evenly in skillet. Reduce heat to med low. Cover and fry till underside is golden brown, 10-15 minutes. Turn over and cook uncovered 5-8 min until golden brown. Remove from skillet to paper towels to drain excess oil. Serve hot. Southern Fried Everything This is good to use up little bits of vegetables that you have on hand. Just chop up what you have in a bowl, sprinkle cornmeal over and toss. Heat oil in a pan and pour the mixture in, stirring often till browned. Things you can use are okra, green tomatoes, sweet or hot peppers, summer squash, onions and even cukes that are too old to eat raw can be peeled, seeded and fried. You are limited only by your imagination! Sweet and Sour Okra 14 oz young okra,      trimmed & cut into 2" lengths 7 garlic cloves dried red chili 7 tb water 2 ts cumin 1 t coriander 1/2 ts turmeric 4 tb vegetable oil 1 t cumin seeds 1 t salt 1 t sugar 4 ts lemon juice Blend the garlic, chili & 3 tb water into a paste & empty into a bowl. Stir in the ground cumin, coriander & turmeric. Mix. Heat oil in a large skillet over medium heat until hot. Add the cumin seeds & let them sizzle for a few seconds. Slightly reduce the heat & pour in the spice paste. Stir-fry for 1 minute. Add the okra, salt, sugar & lemon juice along with remaining water. Bring to a gentle simmer. Cover tightly & cook over a low heat for 10 min. French Fried Okra 1 lb okra 1/2 ts salt 1 1/2 c buttermilk 2 c self-rising cornmeal vegetable oil Wash okra and drain well. Remove tip and stem end, cut into 1/2 inch slices. Sprinkle with salt; add buttermilk, stirring until well coated. Let stand at least 15 minutes; then drain well. Dredge in corn meal. Deep fry in hot oil at 375F until golden brown; drain on paper towels. Okra and Tomatoes 8 thick slices bacon 1 md onion, chopped 1 lb fresh okra, trimmed 5 vine-ripened tomatoes, peeled and      quartered with their juice cayenne pepper to taste chicken stock chopped fresh herbs of      your choice for garnish Cook the bacon in a skillet over medium heat until it is uniformly crisp. Remove from the skillet and set aside to drain. Add the onion to the bacon grease and cook until the onion begins to become transparent, about 5 minutes. Add the okra and continue cooking until the okra begins to glisten with moisture. Add the tomatoes and pepper and lower the heat. Simmer, uncovered, until the okra and tomatoes are stewed evenly, stirring occasionally and adding wine or stock to the pan if necessary to keep the mixture soupy. Serve over white rice steamed in chicken stock and garnish with fresh herbs of your choice and the reserved bacon, crumbled. Butter Beans with Ham Bone & Okra 1 meaty ham bone or 3 large ham hocks 3 cups water 2 16-oz cans of butter beans, drained 2 tablespoons shortening 1 tablespoon sugar 1/2 pound okra, thinly sliced 1 tablespoon salt 2 teaspoons pepper Put the ham bone and water in a large saucepan. Cover and heat to boiling. Reduce the heat to simmering and cook, covered, 45 minutes. Remove the ham bone from the saucepan. Remove the meat from the bone, finely shred it and return both meat and bone to the pan. 2. Add the butter beans to the saucepan. Heat to simmering, stir in the remaining ingredients, and simmer until the beans and okra are tender, about 15-20 minutes. Discard bone, serve hot.

ONIONS Creamed Onions 20 sm onions, peeled 1/4 c butter 1/4 c flour 2 c milk 1 onion, studded      with 3 whole cloves 1 bay leaf 1/8 ts nutmeg salt and pepper to taste 1/4 c minced chives Boil the onions in salted water to cover until tender, about 30 minutes. Drain well. Melt the butter in another saucepan, add the flour to the butter, and cook over low heat for 2 minutes. Do not brown. Meanwhile, bring the milk to a boil in a small saucepan. Whisk the hot milk into the butter-flour mixture and continue whisking until the sauce is smooth. Then add the cloved onion, bay leaf, nutmeg, salt and pepper. Simmer for 20 minutes. Strain. Add the onions to the cream sauce and reheat. Add salt and pepper, garnish with the chives, and serve. Liver and Onions 1/2 lb beef liver* 2 tb oil 1/4 ts ground sage 1 tb lemon juice 2 med onions, sliced 1/4 ts pepper 2 ts soy sauce chopped parsley * Liver should be sliced from 1/4 to 1/2-inch thick. Cut liver into serving pieces. Mix onions, oil, pepper and sage in 1-qt casserole. Cover and microwave on high until onions are crisp tender, 4 to 6 minutes. Brush liver with soy sauce. Arrange with thickest pieces to outside in 9 inch pie plate. Spoon onions evenly over liver. Cover tightly and microwave on high 3 minutes; turn pie plate one-half turn. Microwave until liver is no longer pink, 1 to 3 minutes, (do not overcook). Let stand 3 minutes. (Liver will continue to cook while standing.) Sprinkle with lemon juice and parsley just before serving. Chili Crumb-Stuffed Onions 4 lg onions 3/4 c dry bread crumbs 1/2 c chopped celery 1/4 c cornmeal 1/4 c melted butter 2 ts chili powder 2 ts oregano 1/2 c water To prepare each onion for stuffing, cut a thin slice from root end. Slice off about 3/4 inch from stem end, leaving skin on. With small knife or apple corer, scoop out onion and reserve for stuffing. Use a spoon as needed to make a 1/2 inch shell. Do not cut through bottom of shell. Each onion will hold about 3/4 cup stuffing. Finely chop enough reserved onion to measure 1 1/2 cups. In medium bowl, mix chopped onion with remaining ingredients except water. Place onions in baking dish. Spoon filling into shells, mounding it up. Add water to dish and cover. Bake at 400 degrees until onions are tender, about 35 to 40 minutes. Onion Kugel 3 lg onions, finely diced 1 c flour 1 ts baking powder 1/2 c oil 3 eggs 1 tb chicken soup mix Mix all ingredients and bake in oven until done in an 8 x 11" pan about 35-45 min. Butternut Squash With Onions & Sage 4 tb olive or vegetable oil 4 c onions, thinly sliced 4 thyme sprigs 2 lg garlic cloves, minced 8 c butternut squash, cut in      1/2-inch cubes 1/2 c flour 2 ts sage, dried 2 tb parsley, chopped 1 salt and pepper to taste 1/2 c gruyere or parmesan cheese, grated 1/2 c whole milk, plus 2 tbs 1 c bread crumbs Preheat oven to 350 degrees. Lightly oil or butter a gratin dish. Warm half the oil in a skillet, add onions and thyme and cook over medium high heat. Stir frequently, until onions are lightly caramelized, about 12 to 15 minutes. Add half the garlic, season with salt and pepper and cook 3 minutes more. Dredge squash in flour. Heat remaining oil in large pan, add squash and saute until it begins to brown, about 7 minutes. Add sage and parsley, season with salt and plenty of pepper, cook another minute or so. Spread onion mixture on bottom of dish, add squash and cheese. Pour in milk and cover with bread crumbs. Cover and bake 25 minutes, remove cover and bake another 25 minutes, until top is browned. Onion Blossoms 2 lg onions, unpeeled 1/2 c mayonnaise 1/2 c Sour cream 1 tb chili powder 2 1/2 ts cajun seasoning, divided 1 1/2 c flour 1 c milk oil for deep frying Leaving root end intact, peel outer skin off onion. Cut a small slice off top. Starting at the top of onion and on one side, make a cut downward toward root end, stopping 1/8th inch from bottom. Make additional cuts 1/8 inch fron first until there are cuts completely across top of onion. Turn onion 1/4 turn so slices are horizontal to you. Repeat cuts, 1/8 inch apart, until it looks like a checkerboard pattern across top. To make dip: In a small bowl combine mayonnaise, sour cream, chili powder and 1 1/2 teaspoons Cajun seasoning. MIx well. In 1 gallon plastic bag combine flour and remaining Cajun seasoning. Place milk in small, deep bowl. Coat cut onion with flour. Dip in milk and then in flour mixture again. Fry in enough oil to cover onion at 350 degrees for 5 minutes, or until golden brown. Place on serving plate. Discard very center of fried onion blossom. Place a few spoonfuls of dip in center. Serve immediately. Southern Style Baked Stuffed Onions 3 lg onions 6 sl Italian bread, crust removed 1/2 c skim milk 1 lg egg, lightly beaten 6 lg mushrooms, stemmed 1 tb fresh parsley, chopped 1 clove garlic, minced 1/2 ts salt 1/4 ts pepper 1 ts bread crumbs 1 1/2 ts olive oil Preheat the oven to 375F. Keeping the onions intact, peel away the outer layer. With a paring knife, carefully trim root ends so they are flat. In a large pot of boiling water, cook onions for 10 minutes or until tender. Drain and let cool. Meanwhile, in a small bowl, combine the milk with bread and let it soak for 10 minutes. Squeeze bread almost dry and break further into a large bowl. Stir in egg, mushrooms, capers, parsley, garlic, salt and pepper. Set aside. Cut onions in half horizontally. Scoop out some of the center or each onion and chop coarsely, reserving halves. Add the chopped onion to the bread mixture and mix well. Fill the onion halves with the bread mixture and sprinkle with dry breadcrumbs. (The onions can be prepared to this point and stored covered in refrigerator for up to 8 hours). Arrange the onions in a shallow 2 quart baking dish and drizzle with the oil. Sprinkle with bread crumbs. Bake uncovered for about 25 minutes or until the tops are golden and the onions are heated through. Honey Glazed Onions FILLING 10 md onions 1 c seasoned breadcrumbs 1 c corn kernels 1 c zucchini, diced 1 c grated carrots 1 c beets, diced 1 c water GLAZE 1/2 c honey 3 tb dijon mustard 2 tb balsamic vinegar 2 ts paprika 1/2 ts ground ginger 1 1/2 ts salt 1 ts pepper Preheat oven to 350F. Peel onion, slice in half on its "equator." Remove centers leaving a bowl in the onion halves. FILLING: In a bowl, stir together 1/2 c breadcrumbs, corn, zucchini, carrots & beets. Firmly pack into onion hollows. Arrange in a shallow baking dish & pour water around the base. GLAZE: In a separate bowl, whisk together the glaze ingredients. Drizzle half the mixture over the top of the onions. Bake 30 minutes. Drizzle with remaining glaze & bake another 30 minutes. Just before serving, sprinkle onions with remaining breadcrumbs & broil until the crumbs are toasted & golden brown.

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