* APPETIZER STUFFING FOR MUSHROOMS, CREPES, SM CLAMS , MUSSELS, OYSTERS,(#46)

INGREDIENTS:
1 box stove top stuffing or equiv; make according
to the box but reduce water by 1/2 cup
1/2 cup virgin olive oil
1 medium onion, peeled and minced
1 small pkg of imitation crab, minced
*if you don't use the optional spices add
1/2 tsp salt and pepper

OPTIONAL:
1/2 tsp Weber N'Orleans Cajun spice or equiv
1 tsp Millers or equiv chicken base (vegetarian style
eliminate chicken base and add
1 tsp Penzeys Veg Base or  equiv)
1/2 cup heavy cream

DIRECTIONS:
1. mix Stove Top Chicken Stuffing
according to box less 1/2 cup water
2. put olive oil in a fry pan and fry
minced onions over moderate heat
until slightly brown
3. add imitation crab and desired spices
and any optional ingredients including
heavy cream if desired and stir until
lightly brown
4. brown mushrooms in a separate fry pan
until slightly brown (set aside)
5. for crepes; make a couple of dozen small
    crepes (see recipe) and set aside; just before
    serving put the hot stuffing towards one end
    and roll them up and place them on a foil
    covered cookie sheet.  Pour a some Creole cream
    sauce (see recipe) over them and transfer them to a
    large platter to serve. this sauce can be poured on
    any of the other items if you wish.
   
5. for a dozen mussels, clams or oysters, heat in
water until they are open; split the
shells in two and they are ready to
stuff. (you may stuff shells or without
the seafood
6. place all the stuffed mushrooms and or
shells on an aluminum foil covered cookie
sheet and broil them until top is slightly
brown
7. remove from cookie sheet and place cooked
stuffed appetizers on a serving tray.
they are great, hot or room temperature

* CREPE RECIPE:
      INGREDIENTS:
         1 cup flour
         1 1/4 c milk
         (add more milk to mix to thin as necessary)
         2 eggs (stirred together)
         1/2 tsp sugar
         1 tab oil
         1/2 tsp salt
         1/2 tsp bk powder
         1/2 tsp soda
     DIRECTIONS:
         1. add all the dry ingredients and mix well
         2. add the eggs and mix in well
         3. add the milk and mix in well
             if too thick add more milk
         4. put a little oil in a fry pan and
             have burner on medium high
         5. pour a small amount of  batter
             in pan and fry until bubbles form
             and flip over and fry the other side
             until golden not brown, remove and
             set aside. (sometimes the first ones
             are not good, throw them away and
             perfect your crepes to set aside)
        


* CREOLE SAUCE RECIPE:
     INGREDIENTS:
      1 pint of heavy cream
      1/2 tsp of Weber Cajun Spice
      (or equivilent) the more you add
      the hotter it will be
      1 small onion minced
      1 piece (stalk)of  celery minced
      1/4 cup of virgin olive oil
      1/2 tsp garlic salt
     
DIRECTIONS:
     1. put the virgin olive oil in a medium
        fry pan on moderate heat
     2. fry the minced onion and celery until
         translucent
     3. add the cajon spice and garlic salt and
         mix stir well
     4. add the cream a little at a time as you
         contiue to stir until the liquid is well
         incorporated to make the sauce
     5. you are now ready to put on the crepes
         or other items as you wish