Indianapolis Recorder, Indianapolis, Marion County, 2 December 2005 — Page 22

PAGE C6

THE INDIANAPOLIS RECORDER

FRIDAY, DECEMBER 2, 2005

Easy Appetizers for Festive Entertaining Family Features Editorial Syndicate This year, venture beyond chips and dip or a cheese ball and create easy, festive hors d’oeuvres that will leave guests looking for more. Turn to “little bites” that deliver big flavor, look fabulous and are healthy, too! A few key ingredients make all the difference. Fresh mushrooms just naturally look and taste great as appetizers. You can stuff them with a wide range of savory fillings or thread them onto skewers for delicious grilled fare. One serving (five medium-sized white mushrooms) has only 20 calories. Mushrooms are also low in carbs and free of fat, cholesterol and sodium. For that savory filling or brochette, use heart-healthy canola oil, the lowest in saturated fat of all popular vegetable oils. With its light flavor and clear color, canola oil allows the flavor of other ingredients to come through. High in vitamin E, canola oil is also a good plant source of omega-3 fatty acids. And to add big flavor without fat or calories, seasoning blends work their special magic. Instead of just using salt and pepper, seasoning blends can be sprinkled on to add flavor to meats, fish, shellfish, chicken or vegetables. Look for all-natural herb and spice mixtures that contain no MSG or preservatives. And you’ll be ready for the festive season! For more recipes and information, visit www.montereymushrooms. com, www.canolainfo.org and www.magicseasonings.com.

Mushroom Bruschetta 1 baguette Canola oil for brushing on baguette 1/2 cup canola oil, divided 4 cups Monterey White or Brown Mushrooms, quartered 1/2cup diced onion 1 teaspoon Chef Paul Prudhomme's Vegetable Magic 1 tablespoon Chef Paul Prudhomme's Herbal Pizza and Pasta Magic 2 cloves garlic, finely chopped 1/4 cup Parmesan cheese 1 medium tomato, diced 1/4 cup red wine vinegar Preheat oven to broil. Slice baguette, place on baking sheet. Brush with canola oil. Broil until lightly browned. In large saute pan, heat 1/4 cup canola oil. Saute mushrooms and onions 5 minutes. Add vegetable seasoning blend. Cook 5 minutes longer. Cool mushroom mixture. In large mixing bowl, combine pizza and pasta seasoning blend, garlic, cheese, tomatoes and cooled mushroom mixture. Add remaining 1/4 cup canola oil and red wine vinegar. Serve chilled on toasted baguettes. Yield: 3 cups

Spicy Beef and Mushroom Brochettes 1 pound top sirloin beef, cut into 1-inch cubes

30 Monterey White or Brown Mushrooms 1 red pepper, cut into 1-inch pieces 1 green pepper, cut into 1-inch pieces 1/2 cup canola oil 2 tablespoons Chef Paul Prudhomme's Blackened Steak Magic

Place all ingredients in plastic resealable bag. Mix well. Place in refrigerator and marinate minimum 1 hour up to overnight. Stir occasionally. Thread beef cubes, mushrooms and peppers alternately onto skewers. Cover and refrigerate until ready to cook. Discard any remaining marinade. Grill over medium heat, turning several times until peppers and mushrooms are browned and beef is done (approximately 8 to 10 minutes). Serve hot. Yield: 3 cups

Cream Cheese and Prosciutto Stuffed Mushrooms 25 to 30 small Monterey White Mushrooms, cleaned, stems removed and reserved 3 tablespoons canola oil 1 small onion, finely diced 2 teaspoons Chef Paul Prudhomme's Vegetable Magic 1 teaspoon Chef Paul Prudhomme's Meat Magic 1 clove garlic, minced 6 slices prosciutto, finely chopped 8 ounces cream cheese, softened Finely chop reserved mushroom stems. In saute pan, heat canola oil. Add chopped mushroom stems, onion, seasonings and garlic. Saute 5 minutes. Add prosciutto. Continue to saute 5 minutes more. Turn heat to low and add cream cheese. Stir until mixture is well blended. Remove from heat and allow mixture to cool slightly. Preheat oven to 350°F. Generously stuff each mushroom cap and place in baking dish. Bake 15 to 20 minutes. Finish under broiler until tops are golden. Yield: 25 to 30 appetizers

pagf u rfi

OYAN MAOFMTA

Rl ATK