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Clean mushrooms and remove stems. Fill mushrooms with mixture. Bake at 325 degrees for 25 minutes.
Wash, drain, remove and save stems from 24 medium sized mushrooms.
Combine and stuff mushrooms with:
Place stuffed mushrooms in baking pan with 2 tablespoons olive oil. Bake 15 minutes at 350 degrees or 375 degrees. May be served on buttered toast rounds or with cocktail picks.
Combine all ingredients and place in mushroom caps that have been cleaned, drained and stems removed. Bake at 350 degrees for 8 minutes.
Cream butter, mix in cheese until blended; add flour, mix well and add cereal. Shape into balls and place on ungreased cookie sheet. Flatten with fork. Bake for 10 minutes at 375 degrees. Sprinkle with salt while hot.
Cut off crusts of 27 slices. Cream ingredients until smooth. Spread three slices with mixture. Stack the three slices, then spread mixture on sides. Cut into 9 squares. Repeat procedure with other slices. Bake at 350 degrees for 15 to 20 minutes. Can be frozen and baked as needed.
Cut crusts off slices of bread. Spread bread slices with softened cream cheese. Roll bread slice and cut into three pieces. Roll each piece in ¹⁄₃ or ¹⁄₂ strip of bacon. Toothpick together. Bake at least 25 minutes at 350 degrees. Can freeze baked or unbaked. If baked, thaw and reheat before serving.
Combine everything but bacon. Shape into about 40 to 50 small rolls about 1¹⁄₂ inch long or fewer rolls 2¹⁄₂ inches long. Cut bacon slices in halves or thirds. Wrap each pork roll with a piece of bacon, secure with a toothpick. Bake at 400 degrees for 20 minutes. Put in chafing dish. Can garnish with pineapple chunks, green pepper and maraschino cherries if desired. Can freeze raw or cooked. If frozen cooked just reheat.
Mix all of the above well and shape into 1¹⁄₂ inch meatballs. Brown the meatballs in 2 tablespoons oil.
Mix all of the above ingredients except the cornstarch. Moisten the 2 tablespoons cornstarch in a little water and add to sauce. Arrange meatballs in a large baking dish and pour the sauce on top. Bake for 45 minutes in 300 degree oven. To serve, transfer the meatballs and sauce into a chafing dish so that they will stay warm.
Mix well, shape into bite sized balls. Bake on cookie sheet at 350 degree oven for 10 to 12 minutes. May be frozen and reheated.
Spread each piece with Thousand Island dressing or mayonnaise seasoned with horseradish for variation. Cover with thin slice of corned beef, about 1 scant T. sauerkraut, and small square of swiss cheese. Bake at 350 degrees until cheese melts and canapes are hot.
Mix first 3 ingredients. Spread on muffins and broil until brown. Makes 24.
Mix together all ingredients except skins and egg yolks. Take a teaspoon of mixture and place in center of Wonton skin. Brush egg yolk on corners of skins, pull corners together and twist close. Fry in deep hot fat until golden brown. Serve with hot mustard sauce and sweet sour sauce.
Remove mushroom stems and reserve. Wash and dry the caps, brush with melted butter and arrange in shallow dish. Season lightly with salt and pepper. Wash and dry stems and mince. Saute with green onions in butter for 4 to 5 minutes. Lower heat, add flour and stir for one minute. Stir in cream and simmer for a minute or two until thickened. Stir in parsley and seasonings. Fill the mushroom caps with this mixture. Top each with a teaspoon of cheese and a drop of melted butter. Set aside until ready to cook. Bake in upper ¹⁄₃ of oven for 15 minutes at 375 degrees. The stuffing should be brown on top.
Cook onion in water about 5 minutes. Combine eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Stir in onion, cheese and artichokes. Spread in greased 11 x 7¹⁄₂ pan. Bake at 350 degrees for 17 to 18 minutes. Cut into 1 inch squares. Serve hot or cold.
Cut onions into one inch pieces. Roll a piece of onion, a slice of water chestnut and chicken liver in each piece of bacon. Fasten with a toothpick. Marinate at least one hour in mixture of rest of the ingredients. Bake, uncovered, on rack in shallow pan at 400 degrees for 15 to 20 minutes, or until bacon is crisp. Makes 16.
Mix all above ingredients and shape in ³⁄₄ inch balls. Brown on all sides and drain well on paper.
Combine in saucepan and add sausage balls. Simmer covered for 15 minutes. If used as an appetizer, remove cover and simmer longer to thicken sauce. Can be used as a main dish served over rice.
Prepare 1 day in advance. Separate 1 package chicken wings discard tips. Marinate in following:
Drain and reserve marinade. Bake in 300 degree oven for ³⁄₄ hour-covered dish. Return to marinade and serve in chafing dish.
Let sausage reach room temperature. Mix all ingredients and form into balls. Bake at 350 degrees until brown. Makes 100. May be frozen and reheated.
Cut slices of cheese in halves. Place 2 halves on each of 4 bread slices. Cut onion into slices and place sliced onion rings on top. Broil 3-5 minutes, cut into triangles. Makes 16.
Rinse, pat dry and trim stems of mushrooms; set aside. Combine flour, bread crumbs, salt and pepper. Dip mushrooms into egg, then coat with flour mixture. Fry in skillet in ¹⁄₄ cup salad oil until golden. Drain. To freeze; cool fried mushrooms completely. Wrap for freezing. Freeze up to 3 weeks. To reheat place frozen mushrooms in pan and place in 500 degree oven for about 8 minutes.
Combine all ingredients and mix well. Spread on bread and broil until puffy.
Cut artichoke hearts in half, place one half cut side down on each bread slice. Beat egg white until stiff. Fold in remaining ingredients except paprika. Top each artichoke half with about 1¹⁄₂ teaspoons egg white mixture. Sprinkle with paprika. Bake at 400 degrees for 10 to 15 minutes.
Fry onion and whole garlic in reserved oil. Remove garlic, and take pan off heat. Cool the onions. Beat eggs slightly in large bowl and add each remaining ingredient, one at a time with a fork. Add artichokes to mixture. Stir and pour into well greased 8 × 8 pan or 9 inch round pan. Bake 35 to 40 minutes at 325 degrees. Serve hot or cold.