24 large mushrooms, stems removed
1 lb (450 g) lean ground beef or pork
4 Tbs (60 ml) chopped scallions
(green onions, spring onions)
4 Tbs (60 ml) soy sauce
Freshly ground black pepper to taste
1 Tbs (15 ml) flour
1+1/2 cup (375 ml) beef broth, canned or fresh
Wash mushrooms and put aside. Combine the meat, scallions, 1
tablespoon (15 ml) of the soy sauce, pepper, and flour. Shape into 24
small balls and stuff the mushrooms. Bring the beef broth and
remaining soy sauce to a boil in a large, heavy skillet over moderate
heat. Place the mushrooms in the broth, stuffing side up, cove,
reduce the heat and simmer 20 to 30 minutes, until the meat is done.
Serve warm or hot. Makes 24.
Swedish Anchovy Sticks
10 slices of bread, toasted and cut into
4 strips about 1 inch (2.5 cm) wide
1/2 cup (125 ml) chopped scallions
(green onions, spring onions)
1/2 cup chopped parsley
1/4 lb (100 g) butter
40 anchovy fillets
Mix together the chopped scallions and parsley and sprinkle the
mixture over the toast strips. Place one anchovy fillet on each strip
and dot with butter. Bake in a 375F (190C) oven for 3 to 5 minutes,
just until heated through. Makes 40.