Mussels with Red Pepper Butter

INGREDIENTS

100 fresh mussels, scrubbed and de-bearded
1 cup white wine
1 Tbsp chopped shallot
1/2 tsp thyme
1 bay leaf
2 red peppers diced, lightly sautéed
2 Tbsp freshly chopped parsley
Pernod

Red Pepper Butter:
2 lbs butter
1/2 cup fresh lemon juice
1/2 cup minced pimento
3 red peppers, diced, sautéed and pureed in a food processor
2 Tbsp garlic, minced
2 Tbsp scallions, minced
1 tsp cayenne pepper
1 Tbsp paprika
1/2 cup fresh parsley, chopped
salt and pepper

DIRECTIONS

Steam mussels in white wine, shallot, thyme, and bay leaf until they open. Discard the top half of each shell and remove the beards, grit and chewy band inside. Melt butter. Add all other ingredients and cook about five minutes. Chill the butter mixture over ice, stirring occasionally to assure an even distribution of the ingredients. Mound about 1 Tbsp of butter on each mussel. Bake for 8 minutes at 375 degrees. Dot each with some diced, sautéed red pepper, place under broiler until sizzling, sprinkle with parsley and a splash of Pernod before serving.

Mushrooms Stuffed with Pesto and Cheese

INGREDIENTS

Olive oil
12 large fresh mushrooms, stems removed and caps wiped clean
1 small lemon, halved
1/2 cup Pesto
1/3 cup freshly grated Parmesan or Romano cheese

DIRECTIONS

Preheat oven to 375 degrees. Brush bottom of baking dish with olive oil. Rub mushrooms caps with lemon to prevent darkening. Arrange rounded side down in single layer in baking dish. Fill mushrooms with Pesto. Sprinkle tops with 2 1/2 Tbsp cheese. Drizzle small amount oil over each. Bake until filling bubbles, 8-12 minutes. Sprinkle with remaining cheese and serve.

Mushrooms and Cream Cheese Logs

INGREDIENTS

Drain 3 oz can chopped mushrooms
3 oz cream cheese
1 pkg crescent rolls

DIRECTIONS

Combine mushrooms and cream cheese. Unroll rolls to rectangle and spread with mixture. Roll up and slice. Bake 375 degrees 10-15 minutes.

Marinated Shrimp And Artichoke Hearts

INGREDIENTS

1 cup salad oil
1/2 cup vinegar
1/3 cup dry white wine
1 Tbsp snipped parsley
1 tsp sugar
1 tsp dried cilantro
1/2 tsp salt
1/2 tsp paprika
1/4 tsp whole black peppercorns
1 clove garlic, minced
2 lbs medium shrimp, cooked and cleaned and peeled
2 pkgs frozen artichoke hearts, thawed and halved
1 small onion, peeled and sliced into half rings
1 small can water chestnuts, drained and sliced

DIRECTIONS

In a screw top jar combine oil, vinegar, wine, parsley, sugar, cilantro, salt, paprika, peppercorns and garlic. Cover and shake to blend well. In a four quart container place shrimp, artichoke hearts, onion and water chestnuts. Pour marinade over. Cover and store in refrigerator overnight, stirring occasionally. Makes 12 cups.

Mosaic Cream Cake

INGREDIENTS

1 pound cake
2 cups heavy cream, stiffly whipped
4 1/2 oz blanched almonds, finely chopped
sugar and vanilla to taste
1 lb German sweet chocolate
1/2 cup black strong coffee
3 Tbsp brandy
10 eggs, separated
whipped cream and grated chocolate for decorating

DIRECTIONS

Thinly slice the pound cake and line a large bowl with pieces closely fitted into a mosaic pattern. Fold almonds, vanilla and sugar into whipped cream and half fill the bowl with the mixture. Melt chocolate with the black coffee. Add brandy. Beat egg yolks well and blend into chocolate mixture. Beat egg whites stiffly and fold into chocolate mixture. Pour over cream mixture in the bowl. Cover with another layer of sliced pound cake. Refrigerate over-night. Un-mold and serve decorated with whipped cream and shaved chocolate. Serves 12.

Monterey Jack Eggs

INGREDIENTS

12 slices bacon, chopped
6 scallions, thinly sliced
12 eggs
3/4 lb fresh mushrooms, thinly sliced
1 1/2 cups milk
3/4 tsp seasoned salt
3 3/4 cups shredded Monterey Jack cheese

DIRECTIONS

Fry bacon until brown. Drain, reserving 2 Tbsp fat. Sauté scallions and mushrooms in the fat until limp. Beat eggs with milk and salt. Stir in bacon, scallions, mushrooms and 3 cups cheese. Pour mixture into a greased shallow 2 quart baking dish. Bake uncovered for 35-40 minutes until set and slightly brown. Sprinkle with remaining 3/4 cup cheese. Return to oven until cheese melts. Bake at 350 degrees. Serves 8.

Mom’s Mandel Bread (Faye Bisberg)

INGREDIENTS

1 tsp vanilla
1 cup sugar
3 eggs
1 1/2 tsp baking powder
1/2 cup oil
2 1/4 cups flour
1/2 cup raisins
1/2 cup chopped nuts

DIRECTIONS

Mix all above together. Spoon out in three strips quickly on oiled cookie sheet. Bake 350 degrees 20 minutes. Slice in 1/2″ slices and broil until golden. Turn and broil other side.

Mocha Frosting

INGREDIENTS

2 squares unsweetened chocolate
2 1/2 cups confectioners sugar
1/3 cup strong coffee
1/3 cup butter, softened
1 egg yolk
1/2 tsp vanilla

DIRECTIONS

Melt chocolate with the coffee and let cool. Cream butter; when fluffy add egg yolk. Beat until combined, then slowly add sugar. Add vanilla and chocolate mixture and beat until smooth. Frost top of bottom layer. Set top layer on the bottom layer and frost top and sides. Smooth top and then draw dull knife across cake in vertical lines at 1″ intervals, then in horizontal lines at 1″ intervals.

Miniature Meat Turnovers

INGREDIENTS

1 envelope Lipton Onion Mushroom Soup mix
1/2 lb ground beef
1 cup drained bean sprouts
1/2 cup sliced water chestnuts
2 Tbsp chopped onion
2 pkgs. crescent rolls

DIRECTIONS

Preheat oven to 375 degrees. In a medium skillet combine the first five ingredients. Brown well. Separate crescent rolls and cut each one in half. Place spoonful of mixture in center of each triangle, fold over and seal edges. Place on a cookie sheet and bake for 15 minutes. Makes 32.

Mexican Chocolate Pecan Pudding

INGREDIENTS

3 squares unsweetened chocolate
1/3 cup butter
4 eggs
1 1/2 cups sugar
1 cup light corn syrup
1 1/2 tsp vanilla
dash cinnamon
1 1/3 cups pecan halves

DIRECTIONS

Melt chocolate and butter over low heat and set aside. In a large bowl beat eggs. Add sugar, corn syrup, chocolate mixture, cinnamon and vanilla. Stir in pecans. Turn into a 2 quart 2″ deep baking pan. Place in a pan with 1/2″ hot water. Bake in a preheated 350 degree oven 40 minutes. Remove from water, cool thoroughly. Spoon into dessert dishes. Serves 8. Good with whipped cream.