St. Patrick’s Day Quiche Delights

1/2 pound mushrooms
1/4 cup diced green onions
1/4 cup diced green peppers
1/2 cup chopped cooked bacon
salt & pepper
3 large eggs
2 large egg whites
2 tbsp. light cream
1 tsp. mustard-Dijon works best
1/4 cup shredded Swiss cheese

1. Preheat oven to 325 degrees and line mini muffin tins. Place 18 sliced mushrooms into a single layer in a greased skillet (cast iron works great). Brown, turn, and brown the other side. Set aside for later.
2. Chop mushrooms, onions, peppers, and bacon. Add salt and pepper and cook in butter until onions are soft and all moisture has evaporated.
3. Mix eggs, cream, and mustard. Add mushroom mix and cheese. Stir together.
4. Fill mini tins. Bake for 20-25 minutes or until set. When baked, decorate with sauteed mushroom.

Italian Meatballs

1 lb. lean ground
¼ cup Italian bread crumbs
1 egg
¼ cup diced onion
1 clove chopped garlic
1 tbsp. chopped parsley
¼ cup milk
2 tbsp. tomato sauce, hot sauce, ketchup, or barbecue sauce
salt and pepper

Mix all ingredients. Roll into small balls and bake for 20 minutes at 350º. Remove and place in tomato sauce. Serve warm or cold. Serve with small finger rolls on the side if desired. Many people like to make these into little meatball subs. J

Stuffed Mushrooms

12 to 15 large fresh mushrooms
2 tablespoons butter
2 tablespoons chopped onion
1 tablespoon lemon juice
1/4 teaspoon dried basil
Salt and pepper to taste
4 ounces Italian sausage
1 tablespoon chopped fresh parsley
2 tablespoons Italian bread crumbs
2 tablespoons grated Parmesan cheese

Directions: Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Squeeze stems in paper towels to remove liquid.  Heat 1-1/2 tablespoons butter in a large pan. Cook stems and onion until tender. Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated. Cool.
In a bowl, combine the mushroom mixture, sausage and parsley; stuff mushroom caps. Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter.
Place in a greased baking pan. Bake at 400° for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices. Serve hot.

Stuffed Jalapenos

24 large jalapeno peppers
6 ounces cream cheese (use fat free if desired)
2 teaspoons Worcestershire sauce
½ teaspoon garlic powder
1 package (8 ounces) imitation crabmeat, chopped
1/4 cup shredded cheddar cheese (use reduced fat if desired)
12 bacon strips, cut in half

Directions: Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheddar cheese.
Transfer to a baggie; cut a small hole in a corner of the bag. Squeeze filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks.
Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender.