Tiny Corn Fritters - recipes [4-9-17]

Tiny Corn Fritters

Ingredients:

17-ounce can cream style corn
1-1/2 cups cracker crumbs
1 large egg
1/2 teaspoon grated onion
Salt and pepper

Directions:

Mix all ingredients the day before cooking so crumbs will absorb moisture. Drop from a spoon into hot fat and fry until brown. Drain on paper towel. These may be kept in a warm oven for refill during a party.

Serves: 6

Chevre-Filled Mushrooms

Chevre-Filled Mushrooms

Ingredients:

24 large fresh mushrooms, caps reserved, stems minced
1/3 cup unsalted butter
2 teaspoons minced onion
3/4 cup bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon salt
3 ounces chevre, crumbled (3/4 cup)
2 ounces blue cheese, crumbled (1/2 cup)
unsalted butter, melted

Directions:

Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish. Set aside.
Melt butter in a medium skillet. Add minced stems and onion. Saute over medium heat until soft. Remove from heat and add bread crumbs, parsley, lemon juice, and salt. Mix well, then cool to room temperature. Stir in cheeses until combined.
Preheat over to 450 degrees. Spoon cheese mixture into mushroom caps. Brush with melted butter. Bake 5 to 7 minutes until lightly browned.

Yields: 24 mushroom caps