Chhiwate

1 lg Potato, finely chopped

1 lg Onion, finely chopped

1/4 c Carrots, thinly sliced

1/4 c Finely chopped celery

1 c Water

2 c Chicken consomm or

2 c Chicken broth

1 c Grated sharp Cheddar cheese

1/2 c Half and half

2 tb Chopped parsley

1.
In a deep, 3-quart, heat-resistant, non-metallic
casserole

place 1 cup water, potatoes, onion, carrots and celery.
Heat,
covered, in Microwave Oven 8 minutes or until vegetables are
tender.
2.
Add remaining ingredients, except parsley, and heat,
covered,

5 minutes or until soup bubbles and cheese has melted.
Stir

occasionally.
3.
Serve garnished with chopped parsley.

2 T Butter or margarine

1 md Onion, finely chopped

3/4 c Finely chopped green pepper

3 oz Can sliced mushrooms,

Broiled-in-butter, undrained 1 c Herb seasoned dressing

6 oz Pk frozen king crabmeat,

-defrosted 3/4 c Chicken broth or clam juice

4 (8-ounce) whole trout

1.
Lightly grease a shallow, heat-resistant, non-metallic
baking

dish and set aside.
2.
In a medium-sized heat-resistant,
non-metallic bowl heat butter in

Microwave Oven 30 seconds or until melted.
Add chopped onion and
green pepper.
Heat, uncovered, in Microwave Oven 3 minutes or until
onion and pepper are tender.
3.
Add mushrooms, seasoned dressing
and crabmeat.
Toss to gently combine.

4.
Add chicken broth or clam juice and stir to combine.
Stuff

each fish with some of the mixture.
5.
Secure openings with
string,toothpicks or small metal skewers.

6.
place stuffed fish in prepared baking dish.
Heat, covered
with clear

plastic wrap, 10 minutes or until fish flakes easily with a
fork.
Let fish stand, covered, at room temperature 2 minutes to
finish cooking.

——————————PATTI -
VDRJ67A——————————
32 lg Mushrooms, fresh

Vegetable cooking spray 3 tb Celery; finely chopped

1/2 c Apple; minced

2 tb Fine, dry breadcrumbs

1 tb Parsley, fresh; chopped

2 tb Walnuts; finely chopped

- toasted 1 tb Blue cheese; crumbled

2 ts Lemon juice

Clean mushrooms with damp paper towels.
Remove stems; finely
chop 1/3 cup of stems, reserving remaining stems for another use.
Set mushroom caps aside.
Coat a small skillet with cooking spray;
place over medium-high heat until hot.
Add 1/3 cup reserved chopped
mushroom stems and celery; saute 2 minutes or until tender.
Combine
celery mix, apple and next 5 ingredients in a small bowl; stir
well.
Spoon 1-1/2 ts apple mix into each reserved mushroom cap.
Place mushrooms

in a 15×10″ jelly roll pan; bake at 350~ for 15 minutes.