June 9, 2007
24 large fresh mushrooms
3 green onions, chopped
1 T. oleo
2 t. flour
1/4 t. dried savory, crushed
1/2 c. cooked diced ham
1/4 c. dry bread crumbs, any flavor
2 T. Parmesan cheese
Wash and drain mushrooms. Remove stems, reserve caps. Chop stems to make one cup. Cook stems in oleo with green onions until tender. Stir in flour, seasoning and 2 T. water. Cook and stir until thickened, stir
in ham and Parmesan cheese. Fill caps with the mixture and place mushrooms in a rectangle baking pan. Top with bread crumbs. Bake @350* for 15 minutes.
76* Wednesday, watching American Idol and finding out that Greensburg, Kansas just got hit with a major tornado.
Evening news starts off with "Good Evening." Then for 30 minutes, tells you why it isn't
24 large fresh mushrooms
3 green onions, chopped
1 T. oleo
2 t. flour
1/4 t. dried savory, crushed
1/2 c. cooked diced ham
1/4 c. dry bread crumbs, any flavor
2 T. Parmesan cheese
Wash and drain mushrooms. Remove stems, reserve caps. Chop stems to make one cup. Cook stems in oleo with green onions until tender. Stir in flour, seasoning and 2 T. water. Cook and stir until thickened, stir
in ham and Parmesan cheese. Fill caps with the mixture and place mushrooms in a rectangle baking pan. Top with bread crumbs. Bake @350* for 15 minutes.
Evening news starts off with "Good Evening." Then for 30 minutes, tells you why it isn't
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