Mushroom Croquettes

This makes a lovely lunch dish - serve with a salad and some crusty bread.

Small croquettes make an excellent starter.

1 1/2 pounds fresh white mushrooms, divided
1 large onion, quartered

1 large garlic clove

3 tablespoons olive oil, divided

1 3/4 cups bread crumbs, divided

3 tablespoons grated Parmesan cheese

1 egg, lightly beaten

1/4 teaspoon ground black pepper

17-ounce meatless spaghetti sauce

17-ounce Alfredo sauce

Trim mushroom stems.
In the container of a food processor, combine 1 pound (about 6 cups) of the mushrooms, the onion and garlic; pulse just until coarsely chopped.
In a large frying pan, heat 1 tablespoon of the oil until hot.
Add mushroom mixture; cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes.
Remove from heat; spoon into a large bowl.
Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper.
Form into ten 3-inch long croquettes.
Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper; beat an egg and place in a soup bowl or other shallow container, place flour on another plate - coat croquettes with flour, egg and then  bread crumbs.
Slice remaining 1/2 pound mushrooms; set aside for later use.
In a large frying pan, over medium heat, heat 1 tablespoon of the oil until hot. Cook croquettes on both sides until browned, about 5 minutes.
Meanwhile, in a medium pan, over medium heat, heat remaining 1 tablespoon oil until hot. |
Add sliced mushrooms; cook and stir until tender, about 5 minutes.
Stir in spaghetti sauce; cook until hot, about 2 minutes. Serve over croquettes. Sprinkle with Parmesan cheese, if desired.

Quick and East Chocolate Pots

An easy dessert that can be prepared the day before - rich and creamy it is very good after a light meal.

You can vary the pots by using white chocolate or milk chocolate instead of the dark unsweetened chocolate.

7 ounces unsweetened chocolate
1 14 oz. can sweetened condensed milk
3 tablespoons orange liqueur or brandy with a little orange juice or essence to flavour
1 1/2 cups whipping cream, whipped

Whip the cream until soft peaks form. Heat chocolate and sweetened condensed milk in double boiler or a bowl set over a pan of hot water. Stir until chocolate melts and mixture is blended.

Stir in liqueur, adjusting to taste, and let mixture cool to lukewarm. Stir about a fourth of whipped cream into chocolate to lighten mixture. Then fold in all but one large spoonful of remaining whipped cream. Refrigerate remaining cream to decorate tops. decorate cream with slivers of orange peel and some chocolate shavings.

Spoon mixture into pots-de-creme pots, individual souffle cups, or small dessert dishes. Chill in freezer about 30 minutes, or in refrigerator if serving time is more than 30 minutes away. Decorate each dessert with a dollop of reserved whipped cream.

Makes 8 servings,

Recipe can be prepared up to a day ahead and stored, covered, in refrigerator.

Microwave Version

Chocolate may be melted in the microwave oven. Place chocolate in a small Pyrex bowl. Microwave on 50% power until softened (2 to 2-1/2 minutes). Stir until smooth. Do not overheat or chocolate will scorch around edges and won't blend smoothly. Add sweetened condensed milk, stir to blend, and continue as above