From the Kitchen of Mary Jean Griffin

When you are entertaining those special friends or you have taken your hamburger off the grill, these mushrooms will make a hit as a side dish or as a hors d’oeuvre. They are wonderful!

Onion and Bacon Stuffed Mushrooms


1 pkg. (8 oz.) mushrooms
½ cup chopped onion
6 strips bacon, fried, crumbled
½ cup bread crumbs
2 tbsp. butter
½ cup cottage cheese
3 slices American cheese

Clean mushrooms and remove stems; set aside. Chop stems into small chunks. Saute 5 minutes: onion, stems, bacon and bread crumbs in 1 tablespoon butter on medium heat. Remove from heat and stir in cottage cheese. Fill caps of mushrooms heaping full. Melt remaining tablespoon butter in a round cake pan or pan of equivalent size. Put stuffed caps in melted butter with stuffed side up. Bake for 10–15 minutes in 350° oven, using middle rack. If desired, place a small square of American cheese (¼ slice) on top each mushroom while they are still hot. Serve warm. For a crisper top, broil for 2 minutes before removing from oven. Approximately 1 dozen appetizers.


What a wonderful way to use up that surplus of zucchinis.

Zucchini Squares


4 cups unpeeled zucchini, thinly sliced
1 cup Bisquick
½ cup onion, thinly chopped
½ tsp Italian seasoning
½ cup grated Parmesan, Swiss or Monterey Jack cheese
½ tsp salt
½ tsp seasoned salt
½ cup vegetable oil
4 eggs, slightly beaten
2 tbsp. snipped parsley
1/8 tsp. garlic powder
¾ tsp. garlic powder

Preheat oven to 350°. Grease 9×13 pan. Mix all ingredients thoroughly; spread in pan and bake until golden brown (30–45 minutes). Cut into small pieces to serve.

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