Stuffed  Mushrooms






12 whole fresh mushrooms

1 tablespoon vegetable oil

1 tablespoon minced garlic  

1 (8 ounce) package cream cheese, softened

1/4 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon ground cayenne pepper






Preheat oven to 350 degrees.

Spray a baking sheet with cooking spray.


Clean mushrooms with a damp paper towel.

Carefully break off stems.

Chop stems extremely fine, discarding tough end of stems.


Heat oil in a large skillet over medium heat.

Add garlic and chopped mushroom stems to the skillet.

Fry until any moisture has disappeared, taking care not to burn garlic.

Set aside to cool.


When garlic and mushroom mixture is no longer hot, stir in cream cheese,

Parmesan cheese, black pepper, onion powder and cayenne pepper.

Mixture should be very thick.


Using a small spoon, fill each mushroom cap with a generous amount of stuffing.


Arrange the mushroom caps on prepared cookie sheet.


Bake for 20 minutes in the preheated oven,

or until the mushrooms are golden brown on top.



Serves 12






Sweet  Potato  Fritters






2 cups mashed sweet potatoes

1/2 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

4 teaspoons melted butter

2 eggs, separated

1 cup milk

1 tablespoon sugar

Vegetable oil for frying





Combine melted butter with potatoes, sugar, milk and egg yolks.

Sift flour, measure and sift with baking powder and salt.

Add to the first mixture.


Beat egg whites until stiff peaks form.

Fold into the batter.


Drop by teaspoonfuls into hot deep fat, at 365.

Fry in batches until browned.


Remove with slotted spoon to paper towels to drain.






Corn  Fritters






1 (12 oz.) can whole kernel corn, drained 

1 cup sifted all-purpose flour 

1 teaspoon baking powder

1/2 teaspoon salt 

1/4 teaspoon sugar 

1 egg, lightly beaten 

1/2 cup milk  

1 tablespoon shortening, melted 

Vegetable oil for frying






In a medium bowl, combine flour, baking powder, salt and sugar.

Beat together egg, milk, and melted shortening.

Stir into flour mixture.

Mix in the corn kernels.


Drop by teaspoonfuls into hot deep fat, at 365.

Fry in batches until browned.


Remove with slotted spoon to paper towels to drain.






Creamed  Spinach







1 (20 oz.) package frozen spinach, chopped

3 tablespoons butter

4 tablespoons flour   

1/4 teaspoon salt

dash nutmeg

1 cup milk

1/2 cup sour cream

2 tablespoons butter

2 tablespoons onion, minced

1/4 cup water

1/4 cup Parmesan cheese





Melt 3 tablespoons of  butter in a small saucepan on low heat.

Stir in flour and salt until creamed together.

Stir in milk a little at a time.

Increase the heat to medium.

Constantly stir with a whisk until mixture is thick and smooth.

Remove from heat and set aside.


Melt 2 tablespoons of butter in a 2 quart saucepan over medium heat.

Add onions and cook until transparent.

Add spinach and water to pan.

Lower the heat and cover.

Stir several times until spinach is almost completely cooked.


When spinach is almost done, add white sauce, sour cream, nutmeg and Parmesan cheese.

Stir well and simmer until completely blended.


Serves 6






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