Wednesday, May 16, 2012

Stuffed Mushrooms, Egg Rolls and May Boat Club


Well even with the craziness here, I'm still cooking. This week was Boat Club, and I made 'Egg Rolls' from my friend Marge's recipe. It's not the first time I've made them and brought them to Boat Club, but they were well received again. It's always fun to make stuff that others enjoy eating, for some reason it adds to my enjoyment of cooking.

I also made some stuffed mushrooms with some dried tomatoes I'd had in the cupboard, added them to some lovely ripe Brie cheese that needed to be eaten, as well as a couple of other ingredients and have to say they were very tasty. At least I liked them. And since they disappeared in short order I'm assuming that others thought they were as well.

And now for the moment you've been waiting for, the dishes that were brought and eaten at Boat Club this month. And after that will follow the recipe for the Egg Rolls as well as the Stuffed Brie Mushrooms. So, sit back, grab a napkin (to wipe the drool off with), and it wouldn't hurt to have a snack handy either. As usual, everything was so good. And I regretted eating way too much, again. But, what can I say, when we have such awesome cooks, it's really hard not to over do it a little.
Mushrooms and Egg Rolls

Salad

Roast Chicken

Coleslaw

Tomatoes

Fried Chicken

Cheesecake Bites

Veggie Casserole

Strawberries and Angel Food Cake

Lemon Bites

Black Bass

Bruschetta

Chile Dip

'Marge's Egg Rolls'

12 hard cooked eggs, mashed up with a fork
½ - ¾ cup Miracle Whip (enough to moisten the eggs)
¼ cup + 1 tablespoon Mustard (I used Spicy Brown Mustard)
Salt and Pepper, to taste
1-2 bunches green onions, minced
Sourdough Rolls, cut in half lengthwise, then cut into quarters or
I used 16 Brown and Serve rolls, cut in half. This tastes best on Sourdough Rolls, but hey, in my neck of the woods, we take what we can get.
8 oz. Shredded Cheddar Cheese

Mix the eggs, Miracle Whip, Mustard, salt and pepper together, you want this moist but not too moist. Mound on top of the rolls, top with the shredded Cheddar Cheese and place under the broiler until the cheese is melted. Serve immediately.
Egg Rolls ready for their cheese topping

Stuffed Brie Mushrooms

1 lb. Fresh Mushrooms, stems removed
4-6 oz. Brie cheese
4-6 slices Sun dried Mushrooms, (the kind that comes in oil), minced
6 oz. Cream Cheese
½ cup Panko Bread crumbs

Mix the cheese, tomatoes and bread crumbs together and stuff them into the mushroom caps. Bake in a moderate oven, 350 deg. for about 15-20 minutes, or until the mushrooms are done. Broil them for another minute or so to brown the tops, then serve.
Tomatoes, Brie and Cream cheese

Mushrooms

Mushroom Stuffing mix

I think the next time I make these, I'll add some fresh chopped Basil to the top when I serve them, I meant to this time, but as usual I got into a time crunch and forgot to 'garnish' them. But people ate them anyway.
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

1 comment:

  1. everything looks great as always sorry we had to miss this an head home mmmmm.

    ReplyDelete

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