16 md Mushrooms

1 sm Onion, chopped

1 lg Garlic, clove, chopped

1/2 c Oil, olive

6 oz Prosciutto, OR

1 lg Ham, slice

2 ts Parsley

2 ts Marjoram

Salt Pepper 1 c Wine, white

Bread crumbs Cheese, Parmigiano, grated Clean the mushrooms thoroughly and remove and chop up their stems. Saute onions and garlic in 1/4 cup of olive oil until transparent. Add chopped mushrooms stems, chopped prosciutto, parsley, marjoram, salt and pepper. Saute for about 2 minutes, then add wine. Add bread crumbs until mixture is consistency of mush. Coat mushroom tops with remaining olive oil. Stuff each mushroom with a tablespoon of the mixture, then sprinkle with Parmigiano cheese and bake at 375 F for 3 – 7 minutes, depending on the size of the mushrooms. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA

2 c Sugar

1/2 c Butter

4 tb Cocoa

1/2 c Evaporated milk

1/2 c Peanut butter

3 c Dry oatmeal

1/2 ts Vanilla

1/4 ts Salt

Combine sugar, butter, milk, salt, & cocoa, boil one min. Remove from heat & add vanilla, peanut butter & oatmeal. Stir together, then drop by spoonfuls onto waxed paper. ~-

2 c Cheddar cheese, shredded

-(500mL) 2 c Swiss cheese, shredded(500m)

1/4 c All purpose flour (50mL)

1 1/4 c Dry white wine or beer

-(300mL) 3/4 ts Salt (3mL)

1 pn Garlic powder

Crusty French bread cubes Combine cheddar and Swiss cheeses in a bowl. Sprinkle with flour; toss lightly to coat. Heat wine, or beer, in a medium saucepan until simmering but not boiling; reduce heat to maintain temperature. Gradually add the cheese mixture, by small handfuls, stirring constantly after each addition until cheese melts (mixture will appear curdled at first but smooths our as more of the cheese mixture is added). Stir in salt and garlic powder. Transfer to a fondue pot and keep warm. Serve with bread cubes for dipping. Makes about 2 3/4c(675mL)

1/2 lb Medium shrimp (41 to 40 per

-pound) shelled and deveined 1 1/2 ts Salt

1 ts Finely minced ginger or

-ginger juice 2 ts Dry sherry or rice wine

1 ts Cornstarch

5 Fresh water chestnuts,

-finely chopped 2 Green onions, chopped

1 1/2 tb Chopped fresh coriander

2 Chinese sausages, finely

-chopped 1 1/4 c Grated Monterey Jack cheese

-(about 5 ounces) 1 pk Round siu mai wrappers or

-won ton wrappers LIME CREAM SAUCE (see note) 1 tb Oil

2/3 c Chicken stock

1 1/2 c Heavy cream

1 tb Lime juice

Salt and white pepper to taste Sprigs of fresh coriander Toss the shrimp with 1 teaspoon of the salt and let stand for 10 minutes. Rinse thoroughly, drain and pat dry. Finely chop shrimp and put them in a mixing bowl. Add remaining salt, ginger, rice wine, cornstarch, water chestnuts, green onions, coriander, sausage and cheese to mix- ture; mix thoroughly. If you are using won ton wrappers, trim the corner to make a circle. Place 1 heaping teaspoon filling in the center of 1 wrapper. Moisten the edge of the wrapper with water and fold in half to enclose filling and form a half-circle. Pinch the edges together to seal. Set on a baking sheet; cover with a towel. Repeat with remaining filling and wrappers. To cook and sauce 4 servings, add 1 tablespoon of the oil to a 10-inch nonstick skillet and set over medium heat. Arrange 12 gyozas in one single layer; pan-fry for 1 minute or until lightly browned. Turn the gyozas over to brown other side, about 1 minute longer. Add chicken stock, shake pan to prevent gyozas from stick- ing. Cover and cook at low boil for 2 minutes. Remove gyozas to a plate; keep warm. Increase heat under skillet to high, add cream; bring to a boil stirring for 45 seconds until thickened. Stir in lime juice. Season with salt and pepper. To serve, divide the sauce among 4 plates. Arrange 3 gyozas on each. Garnish with fresh coriander springs. Note: There is enough filling to make 4 dozen gyozas. The amount of sauce indicated above is enough for 12 gyozas. If you want to make more, multiple the sauce ingredients, but bear in mind that you will have to make the sauce separately as part of each batch. Freeze extra uncooked gyozas on a baking sheet; when frozen, transfer them to a freezer bag. Do not defrost before browning. Makes 4 dozen gyozas. Serves 16.