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