05-13 Recipes
DELICIOUS PEANUT BUTTER CHOCOLATE SQUARES
Betty Booth, Clay City
2 sticks margarine
1 cup peanut butter
1 pound confectioner’s sugar
1 – 7 oz chocolate bar
Melt margarine and peanut butter together over low heat. Add confectioner’s sugar, and stir until smooth. Spread mixture into a 13×9 inch pan. Melt chocolate bar and spread on top of mixture. Cool completely and cut into squares.
MUSHROOM CUSTARD
Bill Irvine
½ pound sautéed mushrooms
1 Tbsp grated onion
¼ cup grated cheese, cheddar or of choice
1 Tbsp parsley, chopped
4 eggs, slightly beaten
3 cups milk
Salt and pepper to taste
Preheat oven to 350 degrees. Sauté’ mushrooms in butter, then place them in a greased casserole dish. Mix together all remaining ingredients and pour over mushrooms. Bake at 350 degrees until firm, about 40 minutes. Serve hot or good warm. Variation: Sautéed chicken livers may be substituted for the mushrooms.
CHEESE SOUFFLE
Bill Irvine
3 Tbsp butter
5 Tbsp all purpose flour
1 ½ cups milk
1 tsp salt
1 dash pepper
1 cup grated cheese, cheddar or choice
4 eggs, separated
Preheat oven to 350 degrees. Blend together butter and flour, then add hot milk, salt, pepper, and grated cheese. Cook slowly, stirring constantly until cheese is melted and sauce thickens. Cool, then add well beaten egg yolks, fold in stiffly beaten egg whites, and then pour into a well greased baking dish. Place dish in pan of hot water and bake at 350 degrees until firm to the touch, about 50 to 60 minutes. Serve hot from oven.