Okay, besides the fact that this looks like something from the Lorena Bobbitt Cookbook, it doesn’t sound that bad. I like macaroni. I like hot dogs. I like cheese. I like onions. I like cauliflower.
But… then I read the recipe, and the first ingredient is:
One Can of Macaroni and Cheese.
Hmmmm…. WTF is a can of Macaroni and Cheese?
Another fine example of Midwest Cooking thanks to my friends at McCalls.
It’s been forever since I posted a real recipe here. I got too involved in all my frightening vintage recipes. To make up for it, I am posting one of my favorite new recipes for stuffed mushrooms. These are so easy and really, really good. I had them for a party this summer and everyone raved, even though I burned them a little. So, just imagine how good they’ll be if you don’t burn them!
SAUSAGE STUFFED MUSHROOMS
12 fresh large mushrooms
1/2 pound sage pork sausage
1 tablespoon minced onion
1 clove garlic, minced
1 tablespoon butter
1/4 cup bread crumbs
salt and pepper to taste
1/4 cup heavy cream
1/4 cup butter, melted
1 teaspoon chili powder
Preheat oven to 425 degrees F. Remove and chop mushroom stems.
In a saucepan over medium heat, combine sausage, onion, and garlic. Cook until sausage is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
Dip mushroom caps in 1/4 cup melted butter, and stuff generously with sausage mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder and Parmesan cheese.
Bake for 20 to 25 minutes in the preheated oven. Don’t burn them.