• Cook Italian sausage, onion, green pepper, garlic powder, and a handful of mushroom stems, finely chopped, in a skillet, then drain fat.
• (It’s best if you put meat mixture into a food processor with steel blade at this point to give meat a finer texture.
• Just process for about 5 seconds or less.
• ) Then add bread crumbs, pepper, salt, and spaghetti sauce.
• Coat mushroom caps with oil.
• Fill mushroom caps with meat mixture.
• Cover with foil and bake at 350 about 20 minutes.
• Sprinkle with mozzarella cheese, then broil until cheese is melted and mushrooms are tender.
• (Or loosely cover with wax paper and microwave.
• )

• Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well.
• Cook and stir until mixture begins to thicken.
• Pour over chicken wings in baking dish.
• Bake at 350 ºF 12 to 15 minutes or until wings are glazed with sauce.

• Cut tenderloin into ¼-inch slices, cut each slice in half.
• Cook noodles as directed on package; drain, reserving cooking water, and keep warm.
• Heat oil in a heavy skillet over high heat; add pork, red pepper flakes and ginger.
• Cook and stir until pork is done, about 4-5 minutes.
• Remove pork and keep warm.
• Blend peanut butter, ½ cup reserved cooking water and soy sauce; heat and stir until hot, adding more cooking water, if needed.
• Toss cooked pork, noodles, spinach and green onions with peanut sauce.

• In a medium saucepan, heat the chicken broth to a boil.
• Stir in the egg noodles and cook according to package directions.
• Meanwhile, beat the eggs and water together until blended.
• Beat in the Parmesan cheese and pepper.
• Stir the spinach into the broth and reheat to boiling.
• Pour the egg mixture into the soup slowly while stirring constantly with a fork.
• Cook 30 seconds.
• Check the seasoning and add salt if desired.

• reheat oven to 400 degrees.
• Remove mushroom stems.
• Spray both sides of caps with nonstick cooking spray.
• Place caps, cavity side down, on a shallow baking pan.
• Bake until tender and golden, about 10 minutes.
• Turn caps cavity side up.
• Fill each cap with spinich souffle.
• Bake until hot, about 10 minutes.

Filling

• In medium-size bowl combine ham, onion, celery, applesauce, mayonnaise and curry powder.
• Use as a spread for sandwiches or as a filling for pastry puffs (recipe follows).
• Spoon 1 tablespoon turkey filling on bottom half of each pastry puff.
• Replace top half on puff.

Pastry

• Place one oven rack in upper third of oven and the other rack in the lower third of the oven.
• In medium-size saucepan, over medium-high heat, bring water and margarine to boil.
• Remove from heat; add flour.
• Beat with spoon until smooth.
• Reduce heat to low; return pan to heat.
• Continue cooking and stirring mixture until it forms a ball (about 1 to 2 minutes).
• Remove from heat and allow mixture to cool 2 minutes.
• Using a spoon, add eggs, one at a time, beating vigorously, until dough is smooth.
• On 2 ungreased cookie sheets, drop 24 rounded teaspoons of dough, 1-inch apart.
• Bake puffs at 425 degrees F.
• 15 minutes.
• Reduce heat to 375 degrees F.
• and continue baking puffs 15 minutes.
• Do not open door during baking and do not remove puffs from oven until they are firm to touch.
• Allow puffs to cool completely.
• Cut puffs in half crosswise, and fill.

• Drain Michigan Asparagus, reserving liquid.
• Add enough milk to liquid to measure 4 cups; set aside.
• In food processor or electric blender, puree asparagus; set aside.
• In 3-quart saucepan over medium heat, cook onions in butter until soft but not brown.
• Stir in flour, salt and bouillon.
• Add mild mixture and asparagus, stirring until smooth.
• Cook, stirring constantly, until mixture boils.
• Cook and stir 1 minute longer.
• Remove from heat; serve hot.
• Garnish with cooked asparagus spears if desired.

• In a double boiler, melt the cream cheese and butter.
• Add the crabmeat and seasonings.
• Serve in a chafing dish to keep warm.
• Good with dip-size corn chips, in pastry shells, or crackers.