Sausage  Stuffed  Mushrooms






30 to 35 large fresh mushrooms

  1/2 pound bulk pork sausage

1/2 cup shredded mozzarella cheese

1/4 cup seasoned bread crumbs





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; drain.

Remove from the heat.

 Stir in cheese and bread crumbs.


Fill each mushroom cap with about 1 tablespoon of filling.


Place on foil-lined baking sheets.

Bake for 16 to 20 minutes or until mushrooms are tender.



Serves 30 - 35 appetizers






Crab  Quiches






1 tube (16.3 ounces) large refrigerated buttermilk biscuits

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

1/2 cup shredded Swiss cheese

1 egg

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 ungreased 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 salt.

Spoon about 1 1/2 teaspoons into each cup.


Bake for 15 to 20 minutes or until edges are golden brown.


Let stand for 5 minutes before removing from pans.


Serve warm.



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 tomatoes

1/3 cup minced fresh parsley

2 tablespoons grated onion

1/4 teaspoon cayenne pepper

6 slices English muffin bread or bread of your choice, toasted






In a large bowl, combine the first seven ingredients.


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.


Serve immediately.



Serves 6







 Salem's Den  Salem 2004 and Beyond