Fernandina Fare - Tested Recipes of Local Favorites

FERNANDINA FARE
Tested recipes of local favorites

STUFFED MUSHROOMS
FROM: Claudia Welshhans

1 lb. fresh button mushrooms (about 36)
5 slices cooked bacon (see below)
Cooking oil spray
1/2 cup chive and onion cream cheese spread (such as Philadelphia brand)
1/2 cup finely shredded cheddar cheese

     Heat oven to 400°. Remove and discard the mushroom stems and wash the caps. Set aside to drain in a colander. Cut each bacon slice into about seven pieces, each piece 1/2-inch long. Set aside.
     Spray a 9" x 13" glass baking dish (or similar-sized casserole dish) with cooking oil spray. Place the mushroom caps in ths dish. Spoon about 1/2 tsp. to 1 tsp. cream cheese in each cap, depending on its size, to almost fill. Place a piece of bacon on top of the cream cheese. Spread the cheddar cheese over the top.
     Bake, uncovered, for 8 to 10 minutes, or until the cheese melts and the mushrooms are tender. Serve at once.

GREEN BEAN SALAD
FROM: Jean Connell Hurley

1 can French-style green beans
1 can English peas
1 cup diced celery
1/2 cup green peppers
1 medium-sized can pimientos, diced
1 cup diced onion
1/2 cup sugar
3/4 cup cider vinegar
1/2 cup Mazola oil
1 tsp. salt

Drain canned veggies. Combine with celery, onion, green pepper and pimientos. Combine vinegar, sugar, salt and oil. Mix well. Pour liquid gently over veggies and let marinate at least 24 hours in refrigerator. Drain liquid off 30 minutes prior to serving.

LEMON-DIPPED BLUEBERRY MUFFINS
FROM: Mary Beth Litrico

1 cup flour
3/4 cup cornmeal
1/2 cup sugar
2 tsps. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg, slightly beaten
1/3 cup vegetable oil
3/4 cup buttermilk
2 tsps. grated lemon or orange peel
2 TBLS. sugar
2 TBLS. butter, melted
1/2 to 1 tsp. lemon juice
1 cup blueberries, fresh or frozen

Preheat oven to 425°. Mix flour and other dry ingredients. In a separate bowl, mix egg, oil and buttermilk. Make a well in the center of the dry mix and add the wet mixture. Stir just until moistened. Toss blueberries with citrus peel in sugar. Fold gently into batter. Spoon into paper-lined muffin pan. Makes 12 muffins. Bake at 425° for 20-25 minutes. Mix melted butter with lemon juice. Dip warm muffins into lemon-butter, then in sugar.