BURGUNDY MUSHROOMS
2 lbs fresh mushrooms
1/2 lb butter
2 cups Gallo Hearty Burgundy
1 T Worchestshire sauce
1/2 teaspoon dill seed
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup boiling water
2 beef bouillion cubes
Scrub mushrooms lightly to remove any dirt. Put the mushrooms in a 5-quart pot and pour remaining ingredients mixed together over them. Cook over a minumum flame 4 hours covered and then 3 hours uncovered. This is what it needs, no cheating. Keep warm in a chafing dish or a crockpot and serve with toothpicks. Do not serve at a hot temperaturne as the mushrooms will burn the mouth.
CURRY bALL
8 oz cream cheese, softened
1/2 cup raisins
1/2 cup green onions, chopped
1/2 cup dry roasted peanuts
1 Tablespoon curry powder
salt & pepper
1/2 cup Major Grey's or peach chutney
1/4 to 1/3 grated coconut
crackers
Place in food processor, the raisins, onions, peanuts, and grind until fine. Add the cream cheese, curry powder, and salt & pepper to taste. Form in a ball and place in a greased container so that it will come out easily when turned upside down.
When ready to serve remove from the refrigerator, and turn upside down on a serving platter and cover with the chutney and coconut. If the ball has become mishapen, form it into a ball again. Serve with crackers and decorate the plate with flowers.
CRAB ELAINE
8-oz cream cheese
1 T milk
6oz fresh or canned crab meat, flaked
2 T onio, finely grates
1/2 t cream style horseradish
1/4 t salt
dash pepper
1/3 cup sliced almonds
crackers of ice box rye bread
Preheat oven to 375 degrees.
Soften the cream cheese with the milk by mashing. Manually mix well all the ingredients except the almonds. Spoon into an 8-inch round oven proof dish and sprinkle the almonds on top. Bake for 15 minutes. Serve piping hot with crackers or ice box rye bread.
