30 to 35 large fresh
1/2 pound bulk pork
1/2 cup shredded
1/4 cup seasoned bread
Preheat oven to 400 degrees.
Remove stems from mushrooms and finely chop;
set caps aside.
In a large skillet, cook sausage and mushrooms
over medium heat until meat is
no longer pink;
Remove from the heat.
in cheese and bread crumbs.
Fill each mushroom cap with about 1 tablespoon
Place on foil-lined baking sheets.
Bake for 16 to 20 minutes or until mushrooms are
Serves 30 - 35 appetizers
1 tube (16.3 ounces)
large refrigerated buttermilk biscuits
1 can (6 ounces)
drained, flaked and cartilage removed
1/2 cup shredded Swiss
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
Preheat oven to 375 degrees.
Separate each biscuit into five equal pieces.
Press onto the bottom and up the sides of 24
miniature muffin cups.
(discard remaining piece of dough)
Fill each cup with 2 teaspoons crab and 1
teaspoon Swiss cheese.
In a small bowl, combine the egg, milk, dill and
Spoon about 1 1/2 teaspoons into each cup.
Bake for 15 to 20 minutes or until edges are
Let stand for 5 minutes before removing from
Serves 2 dozen appetizers
Broiled Shrimp Toast
• 2 cups
frozen cooked salad shrimp, thawed
2 cups (8 ounces)
shredded cheddar cheese
1 cup mayonnaise
3/4 cup chopped fresh
1/3 cup minced fresh
• 2 tablespoons grated onion
• 1/4 teaspoon cayenne pepper
• 6 slices English muffin bread or bread of
In a large bowl, combine the first seven
Place about 1/4 cup of mixture on top of each
slice of bread.
Broil 3 to 4 inches from the heat for 6 to 7
minutes or until top is lightly browned
and cheese is melted.