Subject: Lemon Pepper Mushrooms
From: Unicorn (unicorn@indenial.com)
Date: Mon Dec 30 2002 - 02:40:20 EST
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FOOD FUNNY
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Sam Hinton of La Jolla, CA says this was his father's favorite joke:
A Sunday-school teacher was trying to explain about saying grace
before meals. One of the pupils was the young son of the minister of
that church, so she started the discussion by asking him, "Jerry, what
does you father say when the family sits down to dinner?"
And Jerry answered, "He says 'Go easy on the butter, kids -- it's
forty cents a pound!'"
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TODAY'S RECIPE
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The holidays are almost over and most of us are in need of less
belt-stretching fare for a few weeks. Here's a menu to get your new
year off to a healthy start:
Monday's Starter
Lemon Pepper Mushrooms
Tuesday's Soup or Salad
Broccoli Yogurt Soup
Wednesday's Side Dish
Spicy Green Beans with Water Chestnuts
Thursday's Entree
Canadian Bacon in Sherry
Friday's Dessert
Ginger Pears
With only two mushrooms per serving, the size of the servings will
depend on the size of the mushrooms. Don't be afraid to buy the
biggest you can find because this dish is extremely low in fat and
calories.
Lemon Pepper Mushrooms
8 to 12 large white mushrooms
2 Tbs (30 ml) fresh lemon juice
1 Tbs (15 ml) chopped fresh chives
1 Tbs (15 ml) mayonnaise
1 tsp (5 ml) grated lemon rind
A grating of fresh nutmeg
Salt and a generous amount of freshly ground
pepper to taste
Remove the stems from the mushrooms and trim off and discard the
tough ends. Chop the stems finely and combine with the remaining
ingredients in a mixing bowl. Stuff the mushroom caps with the
mixture and place on a lightly greased baking sheet. Bake in a
preheated 400F (200C) oven until warmed through, 8 to 10 minutes.
Serves 4 to 6.
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