Archive for Pat’s Kitchen

Homemade Doughnuts

When it snowed, my mother often made doughnuts. A low pressure system along with a toasty warm house makes perfect conditions for extra light yeast breads. When it snows, I always get the itch to make something using yeast. I just have too, it is in my genes! Today broke cold with freezing rain, sleet and snow. Even though the mess only lasted for the morning and didn’t amount to much, it was enough for me to want to make doughnuts.

After lunch, granddaughters Emily and Lauren came over and helped me with the project.

 These doughnuts are so light and soft you can hardly handle them!

While the doughnuts were rising we played Mancala.

Lauren did the frying.

Oh, yes, we always make the “holes”.

Doughnuts fried and ready to glaze. We always glaze immediately after frying while they are still hot.

Emily did the glazing.

And I made the batches of glaze and packaged the doughnuts.

When we were all done, we sat down and had a feast.

The recipe I use came from a dear friend, Gladys Harman. I have never found a recipe that I like any better. This is also my mother’s favorite. So, when I make doughnuts, it is a fun trip down memory lane.



Mix together in my large Kitchen Aid mixer bowl: Let set a few minutes until mixture is bubbly.

  • 4 c. warm water
  • 1 c. sugar
  • 6 T. or 6 pkgs of instant yeast


  • 1-1/2 cup (3 sticks) melted margarine
  • 3 tsp. salt
  • 3 tsp. mace (This is a spice. It is optional but we love the flavor-it’s what makes these doughnuts so special)
  • 4 beaten eggs
  • 14 c. bread flour (approximate)

I start with 6-7 cups of flour and beat on high for several minutes until the dough gets very elastic.  Slow the speed and gradually add as much flour as your mixer can handle. I dump the dough into a very large metal mixing bowl and finish by hand. Cover with several tablespoons of vegetable oil. Cover with a cloth and let rise 1 hour or until double in size.

Divide the dough into 4 or 5 pieces and roll into a rectangle about 1/2 ” thick on a floured counter top.  I use my card table (so I can move it close to the stove when I am ready to fry), covered with a cloth sprinkled with flour to lay my cutout doughnuts on. Let rise until double, approximately 30-40 mins.

Fry the doughnuts in hot oil (375 degrees) until golden brown, flip, and fry the other side. I like using my cast iron skillet.  Lay the fried doughnuts on a tray covered with paper towels to help absorb the oil.

A tip to help fry the “holes”… do not fry with the large doughnuts, fry the small ones by themselves. Put as many in the skillet as you can and stir constantly while they are frying.  You can not fry one side and flip them. They will not stay flipped.

This is a large recipe and makes about 10 dozen very soft doughnuts-depending on the size dough cutter you use.

These are my two favorite doughnut cutters:  Either one can be purchased on line.

This one is 2-5/8″ diameter and I have used it for years. Makes a small nice-size doughnut.

 I just got this one and it is 3.5″ diameter and makes a doughnut about the same size as a Krispy Creme. I love the larger size but you have to be careful when frying this one that your oil is not too hot or they fry too quickly and the inside of the doughnut is doughy-not quite done.


Mix together In a pint size glass measuring cup and let soak at least five minutes: (I like to use my hand beaters to mix it together).

  • 1/2 cup cold water
  • 1 pkg plain Knox gelatin

I use by double boiler pan to dip. When the water in the bottom pan comes to a boil I turn it down on  and add:

  • The water/gelatin mix
  • 1 box (1#) of XXX sugar
  • A few drops of vanilla flavoring
  • A few shakes of salt from the salt shaker.

Mix with hand beaters until mixed together and smooth.  You can start dipping the doughnuts immediately. I lay the doughnuts on a wire rack on a cookie sheet to dry.

You will need to make the glaze about 3 times to dip all the doughnuts and “holes”. As soon as I put the first batch into the double boiler pan, I get the water/gelatin mix started for the next batch.

A doughnut secret:

Always freeze the doughnuts after making even if you are going to eat them the next day, as the glaze tends to soak into the doughnuts making them stale. When ready to serve, remove from freezer, and zap in the microwave. Fix yourself a cup of coffee and enjoy.

Cuisinart Ice-Cream Maker

My daddy has always loved chocolate and ice-cream and I think he gave the gene for both to most of us kids and grandkids. I remember as a child (way back in the late 50’s) my folks making homemade ice-cream on Saturday mornings in the basement. They would make one or two freezers so that we had enough to last us for the week. Flavors included peach, vanilla, chocolate and butterscotch. Daddy had rigged the freezer to make it electric-he had a knack for figuring out creative labor-saving tricks.  We lived on the farm and mother always fixed a hot sit-down meal for both lunch and supper, complete with dessert which was often ice-cream or a candy bar.

When I was in first grade I received a five cent allowance per week that I could spend on ice-cream at school.  With five cents I could only buy ice-cream once a week as that was the cost of a Dream-Sicle (Vanilla/Orange Serbet Popsicle) or an Eskimo Pie (A chocolate covered vanilla bar on a stick. The decision of which to buy was so hard as I loved them both equally. And believe me, we did not have this store-bought treat at home.

My next ice-cream memory was us kids going by ourselves to see our Aunt Doris Heatwole who lived in the tenant house across the road. Aunt Doris and Uncle Charles were newlyweds and one day she served us kids store-bought Hershey’s vanilla ice-cream.  I thought I had died and gone to heaven. I had never eaten anything so lusciously smooth and tasty. I can still remember how wonderfully delicious it was and am still very partial to the Hershey’s brand even though it is not easily available.

I remember one time when we were kids, I would guess I was around 8 or 9 years old, and we had worked extra hard one Saturday cleaning the chicken house and then harvested the potatoes out of the garden. Daddy and Mother treated us to a trip to Kline’s Ice-Cream. That was a reward better than money (which was precious) and it was so hard to decide which flavor to choose.

My next ice-cream memory would have been some years later when I was an adolescence or young teen. Our family still ate ice-cream, it was still the dessert of choice, but now my folks were purchasing it in the store!  Mother would buy multiple boxes of wonderful exotic Sealtest flavors; Butter Brickle, Peppermint, Butter Pecan, Chocolate Chip, Black Cherry, Chocolate Marshmallow, etc. every week.  I can remember going with mother to the grocery store when it was on sale and she had me go through another check-out lane with some of the tubs as she was embarrassed with how many she bought. My memory was 10 or 12 boxes though mother disagrees with me on the number!!!! But we’ll just let it be our little secret, I know I am right!!!!

By the time we were married, homemade ice-cream was back in vogue. Through the years I have made ice-cream for special occasions and we even hosted an annual church homemade ice-cream social at our home for many years.  Finally, last year one of my two freezers (6 quart) broke and I decided to downsize and replace it with the newfangled, state-of-the-art freezer that does not require ice or salt to freeze.

After doing some research, I settled on the Cuisinart 2-quart freezer from Bed, Bath and Beyond. This little freezer works like a charm. Instead of ice and salt, you freeze the thick-walled bowl for 5-6 hours and in 25-30 minutes you have homemade ice-cream to serve.

It is fun, easy to use, easy to clean, low mess, quiet, sits on your counter, and you don’t have to take it apart to add fruit or candy chips at the end, just pour it in the top. I also like that it makes a small quantity.  If you keep the tub in the freezer it is ready to use on a whim provided you have the whipping cream on hand!


There is only one problem…. because it is so easy to use, combined with that little ice-cream gene that begs to be fed, I want to make it more often that I should!  I have a recipe I really like to use that came from my friend Mary Long that is gelatin based instead of custard based. That helps with ease of making and the calories count!  Someday I am sure that nutritionists will make a special spot for ice-cream on the food chart as one of the essential food groups.

“Dairy Queen Ice-Cream” (for 2 quart freezer)

  • 1 envelope plain Knox gelatin, soaked in 1/4 cup cold water for several minutes

Add and refrigerate several hours:

  • 1-1/2 cup milk (I like to use whole or 4%-can use 2%)
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1/2 tsp salt
  • For chocolate ice-cream add 1/2 cup cocoa powder

Just before pouring into your freezer bowl/tub add 2 cups whipping cream (can substitute evaporated milk) and stir until well blended.

It takes 25-30 minutes for it to set up nice and firm.  Between 20-25 minutes add chopped fresh fruit or candy pieces if you desire.

Yield: 15-16 ice-cream scoop servings- 1/2 cup each.

Chocolate Peanut Butter Cup


  • Chocolate Peanut Butter Cup: add 3 packages (1 cup) of chopped peanut butter cups to chocolate ice-cream at the end.
  • Butterfinger or Kit Kat Ice-Cream: Add 1 c. chopped butterfinger or Kit Kat candy bars to vanilla ice-cream at the end.
  • Cookies n Creme: Add 1 cup crushed oreos to vanilla ice-cream at the end.
  • Heath Bit: Add 1 cup Heath Bits (Baking Bits) to vanilla ice-cream at the end.
  • Fruit Flavors: Add 1 cup crushed fruit to vanilla ice-cream at the end.

Note: One downside to homemade ice-cream is how rock hard the leftover ice-cream freezes when put in the freezer.  I have discovered that this gelatin based is different and you can actually dip it right out just like the store bought ice-cream.






Beef Brisket-Smoked and Crockpot Style

Quite a few years ago Gene wanted me to cook a brisket. I had never cooked one and it seemed like a big deal and I just never got around to doing it. One weekend while I was away, he went online, looked at recipes and cooked one in the crockpot. He was so happy with the way it turned out-it really was delicious and very moist.  I was very proud of him. I discovered it wasn’t hard at all!!! We worked on the recipe a little more and the following recipe is what we came up with. I cooked it at our local farmers market for a number of years and it has also been a hit when I have cooked it for some of our store events. It is great when cooking for a large group and it freezes well. You can make it weeks ahead of time.

Beef Brisket in a Crockpot.

I have a 22-quart Hamilton Beach electric roaster oven that I use. It will hold about  24 lbs of raw meat. The following recipe is for a 3-4 lb. brisket. In ( ) is for 24-36 lbs. of meat.

Barbecue Sauce: mix together and pour over meat.

  • 1 cup water (12 cup)
  • 3/4 cup ketchup (9 cups or 7 lb. 2 oz tub or 114 oz.)  (Note 64 oz bottle =7 cups)
  • 2 T. brown sugar (1-1/2 cup)
  • 1/2 tsp. Chili powder (6 tsp)
  • 1 tsp minced garlic (4 T.)
  • 1/2 tsp celery salt (6 tsp)
  • 1/2 tsp black pepper (1-1/2 stp)
  • 1/c cup chopped onion  (6 cups)
  • 1/4 c. Worcestershire Sauce (3 c.) (Note: 1 bottle is approx 2 cups)
  • 1 T. Apple Cider Vinegar (3/4 cup)
  • 1/2 tsp. dry mustard (6 tsp)
  • 1/2 tsp red pepper (Hot Pete or Cayene powder) (3 tsp)
  • 1 T. Liquid Smoke (1/2 cup) Found in grocery store where Worcestershire Sauce is.
  • 1 tsp. Paprika (4 T.)
  • 1 tsp salt (4 T.)

I use the highest heat setting until it is cooking well and then turn it down to about 350. Cook until fall apart tender. The large batch takes 4-6 hours. Take a fork and knife and pull the meat apart. It should fall apart if it is done. Long shreds of meat I cut into smaller pieces.

This is a very juicy. Serve on hamburger buns and delicious with sauteed fresh onions and peppers.


The other way to cook brisket is to smoke it.

Smoked Beef Brisket

This will do a 12 lb. brisket. To prepare your meat remove any excess fat and silver skin. Rub all sides with the following rub.


  • 2 T. salt
  • 2 T. ground black pepper
  • 2 T. garlic powder

Preheat your smoker to 225 degrees. I use Hickory or Apple wood chips. Soak a handful in water several minutes. After you put them in your chip tray in the smoker, start soaking another handful. Mine last about 1 hour in the smoker.  Lay the brisket in the smoker on one of the racks and smoke for 4-5 hours.

Remove the brisket from the smoker and wrap in tin foil, sealing all edges. Continue cooking in the smoker (or oven) until the meat thermometer reads 200 degrees in the thickest portion of the meat. Depending on the size of your brisket this will take another 4-6 hours. Remove from the heat and allow the meat to rest (unwrapped) for 1 hour. Slice very thin with a sharp knife or meat slicer.

I like a ketchup based barbecue sauce with smoked brisket.

Barbecue Sauce: 

Saute: several minutes

  • 2 T. butter, melted
  • 1/4 cup chopped onions

Add and cook 15-20 minutes until thickened.

  • 1 tsp. garlic powder
  • 1 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup lemon juice (or vinegar)
  • 1 T. Worcestershire Sauce
  • 1 tsp Prepared mustard

Yield: 2 cups.  This will store for several weeks in the refrigerator.


If you feel industrious, here a link to my homemade hamburger bun recipe.


Pulled Pork Barbecue

I have been wanting a smoker for quite awhile and finally this summer I purchased a Masterbuilt smoker. I am no pro, but I have been having a good time perfecting the art of smoking.

First of all, I’ll tell you a little bit about the smoker I chose and then I will share with you the recipe I am using. I chose a Masterbuilt electric. I liked the front door opening and three easily accessible racks. It’s not too big but big enough.  it is easy to regulate, has a moisturizer pan and a wood chip tray. The only thing I wish was different would be for the wood chip tray to be accessible to refill without having to open the door. It has a nice size drip runoff hole in the bottom. I saved a few dollars and did not chose the glass door front because this is a smoker and the glass would be smoked up in one use and you wouldn’t be able to see in it. I am very happy with my choice. I would rate it a 4.75 star and the only reason for not the 5 would be the wood chip tray. But seriously, it really is not a big deal.


The temperature gauge is on the front of the door.

After talking to other smoker owners, browsed recipes online and experimented, I have finally come up with a recipe we really like. Everyone is different, but we prefer the vinegar-based style from North Carolina over the ketchup based.

Now for my recipe….

Rub for pork butt: This will do a 4-5 lb. I double it for an 8-10 lb. Rub on all sides of the butt and let set (refrigerate) several hours or overnight before smoking.

  • 2 tsp. garlic powder
  • 2 tsp fine black pepper
  • 2 tsp. onion powder


Moisturizer for smoker: This goes in my pan in the smoker. (double for 8-10 lb)

  • 1 c. water
  • 1 T. “Better than Bouillon” (ham flavored)
  • 1/4 c. apple cider vinegar

Preheat the smoker to 210-225 degrees. I lay the pork butt on the rack in my smoker and use the moisturizer in the pan and Hickory chips in the smoker box.  Presoak the chips in water a few minutes. I soak a handful and when I use them, then I start soaking another handful. It takes about 2 lbs. altogether.

Smoke 4-5 hours. I remove the butt from the smoker and lay  on a foil line pan, drizzle with the unevaporated moisturizer from the smoker over the meat and wrap tightly with foil.

Insert a meat thermometer into the middle of the butt but don’t hit the bone, I poke it through the foil. Bake (250 degrees) in the smoker (or you can use the oven) for several more hours until the thermometer reads 200 degrees. Remove from smoker and let the wrapped meat “rest” for at least 15-30 mins. Can do longer-several hours. I started this 8 lb. butt at 7 a.m. this morning, smoked it until 12 and then finished cooking in the smoker at 3 p.m.

I used my Kitchen Aide mixer with the paddle to shred my meat. It works like a charm, shreds it beautifully and only takes a minute. I do half of the meat at a time.  I pour any juices left in the pan on the shredded meat and then add salt to taste.


My favorite smoking tool are my “Bear Claws”. They are great for handling the big hunk of meat cold or hot. The cooked meat doesn’t fall apart using them and it is also great for picking up the shredded meat. I ordered mine online.

I have worked on a homemade hamburger buns to eat with the pork.  You want to talk about a good meal…….!!!

Link to Hamburger Bun recipe.

Additional sauce if desired to serve:

  • 1/2 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 2 tsp. brown sugar
  • 1 tsp salt
  • Crushed red pepper flakes-if you like it spicey

This will keep in the refrigerator for several weeks.

Homemade Hamburger Buns

Homemade Hamburger Buns

I took this recipe from It make 8 buns. (which is 254 calories per bun). The recipe is really good but I prefer to make 12 buns from it. They end up being the same size but lighter which we like better. The good news is, it also decreases the calories to 171. Every cook does things a little different and I adapted this a little.

Mix together and let set until the yeast starts to bubble

  • 1 T. instant active yeast (or one pkg)
  • 1 c. warm water
  • 3 T. sugar
  • 1/2 cup bread flour

Add using my Kitchen Aide mixer with the paddle beater (I prefer the paddle over dough hooks):

  • 1 egg
  • 1-1/4 tsp salt
  • 4 T. melted butter
  • 2 cups bread flour

Beat on high for several minutes. You will see the dough become shiny and elastic.

Gradually add and continue beating until well mixed:

  • 1 more cup bread flour

Dough will be sticky. Empty bowl onto lightly floured surface. Form into smooth, round shape and put in a 3 quart bowl and oil the top with Canola oil. Cover with a cloth and let rise until double in size. (1 to 1-1/2 hours). I divided the dough in half.

Then in half and each quarter into three pieces for a total of 12.

I formed each piece into a ball and flatten onto a greased 11″X15″ baking sheet and flatten.

. Let the buns rise until double in size. (30-45 mins.). Lightly brush the tops with 1 egg lightly beaten with 1 T. milk. Sprinkle with sesame seeds.

LBake at 325 degrees for 25 mins or until tops are lightly brown. Let cool before slicing the buns. They freeze well.

Calories: 171 per bun.



Barbecued Bear

A friend gave us a bear roast several weeks ago. I decided to freeze it until Christmas and make it a part of our Christmas festivities when the family was here. It would be something different and create conversation. You never know how people, especially young folks, will react to sometime like bear meat so I decided to keep it a secret and announce “after” they had eaten what it was. My plan worked great except the two boys did not take a serving. Ryan announced he doesn’t eat anything he doesn’t know what it is. Poor fellow. He missed out on a real treat.  Emily and Lauren responded with “they love bear meat”. Karla was the funniest. She rolled her eyes and responded with, “Grandma, I think I’m going to be sick”!!!  The food stayed down and she lived to see the light of the next day.  She did admit it was good when she didn’t know what it was.

The barbecue was very tasty.

If you are interested, here is how I fixed it.

I soaked the roast in salt water a few hours to help remove some of the game flavor and then put it in a roasting pan, covered with my brisket sauce, 1 cup chopped onions and baked at 325 for approximately 4 hours until it was fall apart tender. The leg roast weighed approximately 3 lbs.  It can also be done in a crockpot.

Brisket Sauce

Mix all ingredients together and pour over uncooked meat. This is enough to do a 3 lb. roast or brisket.

1 c. Water

3/4 c. Catsup

2 T. Brown Sugar

1/2 tsp. Chili Powder

1 tsp. Minced Garlic

1/2 tsp. Celery Salt

1/8 tsp. Black Pepper

1/4 c. Worcestershire Sauce

1 T. Vinegar

1/2 tsp. Dry Mustard

1/4 tsp. Red Pepper

1 T. Liquid Smoke (This is a very important ingredient and is found in the grocery store aisle by the Worcestershire Sauce)

1 tsp. Paprika

1 tsp. Salt

Note: the prepared meat with the sauce freezes excellent.

Phoebe Ranck’s Stuffing Recipe

This is Phoebe’s recipe. You can either stuff the turkey or bake in a 2 qt. casserole dish which is my preference. To me, stuffing the bird and then digging the stuffing out is not worth the effort.

Saute together:

1 c. chopped celery

1 chopped onion (I use white onion)

1/2 c. melted butter

Mix together and add:

1 tsp. salt

2 eggs, beaten

3 cups of milk

1/4 tsp. pepper

Cube one small loaf of bread and mix together with above mixture.

Bake 1 hour at 325 degrees.  This is my preference of baking-a little lower temperature, a little longer but below is Phoebe’s recommendation.

You can always add mushrooms or chestnuts if so desired.

Serves 8.

The note on my card from Phoebe says, “Stuff the fowl or put in baking dish and bake 30-40 minutes at 350 degrees (until lightly browned). I usually stuff the bird and wrap the rest in foil, seal edges tightly, and lay in the oven with the turkey.

Smoked Sausage


The past several years my folks have given us homemade smoked sausage for Christmas. It is a special, unique treat that is a ‘throw back” to my childhood days when we butchered our own hogs. This year I decided to ask mother how she makes it.

Mother sews up tube “socks” from unbleached muslin cloth.  She cuts the material 10 inches wide and then doubles the material to make it 5 inches wide and 18- 24″ long.  They stuff the sausage into the tubes as tight as they can, tie the end shut with twine and coat the outside of the cloth sack with lard. Mother said she drops little balls or hunks of sausage into the tubes and daddy squeezes and stuffs it as tight as he can. She lets them hang 3-4 weeks in a cold room to cure before they are ready to eat.  I cured mine in the refrigerator.  After I opened the sack, I cut the sausage into patties and froze them in ziplock bags in the freezer. The tube below I cut into twelve patties.


Now that my folks no longer butcher,  they go to their local grocery where they can order “bulk” seasoned sausage. Mother said she adds 3 T. liquid smoke and an additional 1-1/4 tsp. salt to five pounds of sausage. Each sack holds approximately 4 pounds.  She said if you use fresh, unseasoned sausage, add sausage seasoning of your choice.


I bake the patties in the oven at 350 degrees for 1 hour and serve with fried eggs, applesauce and toast.  This sausage has its own unique flavor and was a very special treat when we were growing up.

Endive and Dandelion

These two foods rank extremely high on my list of favorite foods.  I can chow down and make a whole meal of a big bowl of either one. Before you turn up your nose, let me tell you about this delicious, hearty, salad green and I will also share my recipe at the end of this post.

I grew up on both of these salad greens. As a child, we never ate cooked collard, kale, mustard or turnip greens as Mother was more of a “northern” cook! I am finding most people around here have never heard of endive and have no idea they can eat the dandelion weed. Endive salad is a “must have” standard at my (the Heatwole) families Thanksgiving and Christmas dinners.


This is an early spring delight. You gather the dandelion BEFORE it shoots a bloom or it will be bitter.  With a knife, very carefully dig up the stalk but not the root.  The hardest thing about dandelion is cleaning as it tends to be fragile and dirty.


Endive is planted and grown from a seed just like lettuce. It forms a loose, upright head, a lot like Oakleaf lettuce.  I planted it the end of August and we have been eating on it for weeks. It regrows after it is cut and light frost does not hurt it.

Image result

I plant Green Curled Ruffec Endive from Bfg Supply (Wetsels).


Chop the greens into a bowl. (Maybe 4 packed cups worth)


  • 1/4 c.  chopped onion,
  • 2 slices of crumbled, fried bacon
  • Two hard-boiled eggs chopped

Warm dressing:

Cook together:

  • 1-2 tsp. bacon grease-put in small skillet

Put in sealed container and shake together until mixed.

  • 1 cup water
  • 1 raw egg
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1 tsp. apple vinegar
  • 2 T. All-Purpose flour

Pour in skillet with bacon grease and cook over medium-high heat until thickened.  This only takes a few minutes. Pour warm dressing over greens. Eat immediately.

I have found that if I have some left over, simply refrigerate. I even like it cold the next day for lunch.

Serves 4 or if at our table, 2 people!!!!

One helpful hint: I buy 3 lb. packages of thick-sliced bacon and fry it all up at once. After it cools slightly, I chop it into small pieces and freeze. I save some of the grease in another container and freeze especially when we are in endive season. It doesn’t seem as big of a job to make the salad if you don’t have to fry the bacon every night. I have found it is also really, really handy to have the bacon on hand to add to snaps, scrambled eggs, salads, etc.

So, how many of you know about the “joy” of endive or dandelion salad? Respond in the comment section. I would love to hear your story!

Stuffed Mushrooms

  • 2 boxes fresh mushrooms (about 16).
  • 4 slices thick sliced bacon fried and crumbled
  • 1/3 c. onions, chopped fine
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 drops red pepper sauce
  • 1 T. flour
  • 1/4 c. half and half cream
  • 3 T. shredded cheddar cheese
  1. Wash mushrooms. I use a melon scoop to remove the stem and slightly hollow out the mushrooms.
  2. Using a knife (pastry blender worked great) chop the stems fine. I throw approx.. 1/4 of stems away. It is just too much to use to refill the mushrooms. Add chopped onions, salt, pepper, and red pepper sauce.  Microwave on high until mushrooms and onions are tender (2-3 mins).  Stir in flour, bacon bits and then cream until well blended, Microwave another 2-3 minutes stirring once or twice. Stir in cheese.
  3. Place the mushrooms on a paper towel on a dinner plate. Microwave 1-1/2 mins.  Fill with stuffing and microwave again 1-2 mins. Serve warm.

I do step one and two 30-45 mins before I am ready to serve them. Then 5 mins. before serving I do step 3 and it is not as big a deal to get ready to serve.



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