European Stars and Stripes (Newspaper) - November 23, 1990, Darmstadt, Hesse                                510 stuffed mushrooms Lounds mushrooms ounce package Cream cheese cup finely chopped Green onions tops Only i onion Salt Peel and Wash mushrooms remove stems. Combine Cream cheese Green onions and onion Salt blend Well. Approximately 3 or 4 hours before serving mushrooms with Cream cheese mixture. Serve when a sired. Stems can be trimmed and mixed with any leftover it be mixture and used As a spread on crackers or m Toast. A an aria of culinary delights from the women by Pittsburgh opera inc Uno cake cos Margarine Pup Crisco ups sugar ups flour mall can evaporated milk plus enough water tomake 1 cup Tablespoons Vanilla and butter nut Flavouring Jip chopped walnuts optional but used dust with a Little flour Cream shortening Salt and sugar. Add eggs one at a  flour and milk alternately ending with flour. With a fold in Flavouring. Add nuts. Lartin cold oven and do not open oven door while King. Jake in greased and floured tube pan for 1 hour 45 lies at 325 f. Test Center and if necessary bake iional5 or 10 minutes until done. Drool in pan on rack for about 10 minutes. When a dust top with confectioners sugar. A i an aria of culinary delights it chokes a eggs Fox Frozen artichokes Teaspoon Pepper Tablespoons Parmesan or Romano Heese grated Zoccoli or cauliflower May be substituted artichokes. Vegetables As directed Drain Well. When using a Sprinkle with garlic powder and add Small wot Oil before pouring into egg mixture j beat eggs Salt Pepper and cheese in Small bowl. Stiter it Annel a Gratin pan or cast Iron a n or a ? a eat Over Law flame on top i age Tab is in it pour e99 mixture Over. Heat. Place in 325 f oven uncovered and bake for 20. Remove and let Cool. Makes 8 Servings. I in heirloom recipes by Lisa Marie Bruno Tomea spread a lonely flaked crab meat Poons chopped Parsley Moon minced onion ,any Type sauce Nice he Mayonnaise of paprika for Garnish i Ami Iii ii san in ends addin9the Mayonnaise last to a april l in so shaped or seashell shaped a Wnm a with Parsley or paprika. A heirloom recipes Martinsons a ,00d writer for the Pittsburgh f i press. Easy casserole by Jane Weston Wilson for associated press come on Over for a bite of  a this is the kind of entertaining that is doable. Nothing fancy mind you but an easy seasonal or pensive Cassero a dinner with fresh seasonal greens a crusty bread and dessert prepare a Eck a the e the he st and or hostess p spare the main dish and friends bring separate semis. Make a he res01 a a you to it All it can take As Little As two hours. The casserole can go stove top to table top in 30 sen 11 s any 10 Wash fresh greens f0r salad. Han let in i get vinai9rette, spread whole wheat baguettes with Herb butter and whip up a simple dessert. Fln9narher la and ther cd fr0m 3 h�us6 to an apartment or stayed put entertaining is a conduit through which we can share Friendship. People love to go to each other s houses. And informality is often appreciated. There s no need to put on the Ritz with a three course dinner and Rich dessert. Light simple food is preferred especially at this time of our lives when too Many calories and too much fat can ruin our efforts to keep fit. The number of people four or six five or seven singles and couples mix and match in both Ages and interests. The Cost of this kind of entertaining can be As Little As $5 a person and it enriches our lives beyond measure. Quot i like to entertain once a month Quot my Friend Mary Rommer says. Quot but i done to want to go to that much bother so i make it really easy on myself. Use pots platters and ovenware that can come to table. Plates and glasses that can take the heat of the dishwasher. Runners and place Mats that done to need ironing. Foods that done to need looking after. And casseroles that can sit around in the oven or on top of the stove or a big Kettle. Quot i serve just the first time around and then guests can help  Here a one of my favorite casserole dinners. Cassoulet on the Light Side 2 Tablespoons butter 2 Tablespoons Olive Oil 2 Large onions peeled and finely chopped 2 medium Leeks thoroughly rinsed and Cut into 1-Inch pieces 2 cloves garlic peeled and finely chopped 3 whole Chicken breasts about 1 Pound each Bones intact rinsed skinned and patted dry 3 medium carrots peeled and Cut into 1-Inch slices 116-ounce can of Small White Beans 116-ounce can of Pinto Beans 110-ounce package Frozen Lima Beans defrosted 1 Tablespoon chill sauce or 1 Tablespoon Tomato paste 1 Tablespoon dried Leaf thyme 3 cups canned beef or Chicken Broth 3 medium yellow Squash trimmed and Cut into 1/&-Inch-thick slices Salt and Pepper to taste melt the 2 Tablespoons of butter in a Skillet Over medium heat. Add the onions Leeks and garlic and saut6 until translucent about 5-7 minutes. With a slotted spoon remove the cooked vegetables and set aside. Heat the 2 Tablespoons of Olive Oil and Sautel the Chicken breasts about 5 minutes on each Side until browned. In a 6-quart casserole Combine the saut6d Chicken and onions Leeks garlic carrots Chili sauce thyme and Broth and simmer about 15 minutes. Add the Beans and yellow Squash and Cook 10 minutes longer. With a slotted spoon Transfer the Chicken to a cutting Board and Bone the Chicken in strips then return to casserole. Serve hot at the table. Or Cool you May freeze at this Point and refrigerate covered. Serves 6. Ice Cream Apricot mousse 1 envelope in Flavoured Gelatin 2 cans 1 Pound each whole peeled apricots drained juice reserved use enough apricots to make 116 cups and % cups of juice and Reserve the remainder for another use 1 quart Vanilla ice Cream softened Garnish strawberries or kumquats in a medium Saucepan Over Low heat warm the Apricot juice slightly. Sprinkle the Gelatin Over the syrup and heat about 5 minutes stirring constantly until the Gelatin dissolves. Place the apricots in a blender. Whirl until slightly pureed but still with some texture. Add to Gelatin mixture. Fold into the ice Cream. Spoon into individual Stem glasses or into a serving bowl. Refrigerate covered for about 3 hours to set. Garnish each serving with one Large whole Strawberry or a half Kumquat. Serves 6. Appetizer tips by Sherrie Clinton Baltimore evening Sun 0 bites. Or food experts offer these tips to make appetizers the hit of your next party go with foods that can be picked up and eaten with one hand preferably in one or two in Many cases you have guests who Are holding an appetizer in one hand and a drink in another. Done to use things that have a lot of  this sounds simple but it is important hot foods must be kept hot and cold things should be kept cold. If keeping things hot is going to be a problem or if the food is going to have to sit around for a Long time stick with foods that can be served cold. Provide lots of sturdy napkins and if necessary Small plates along with Forks and toothpicks or skewers. Avoid serving foods that have to be Cut with a knife. For a cocktail party plan on six appetizers per guest. Serve fewer if they Are being eaten before a meal and More if they Are taking the place of a meal. Always include some Low calorie appetizers. Vary the temperature flavor and texture of the appetizers. Plan Only one or two appetizers that must be prepared ahead and heated at the last minute. The remainder of your menu should include cold appetizers you can prepare ahead and serve without any last minute attention. Save time by serving cheese and crackers or platters of raw veggies with dip. But make them special. For example do not use just carrots and celery try slicing Zucchini or Squash in thin yet sturdy slivers. And if slicing and dicing is not your idea of a Good time buy the raw veggies at a grocery store salad bar. Presentation is everything. With a Little practice just about anyone can us a pastry bag to attractively decorate foods. For example pipe a Squiggle of Cream cheese on crackers or Down the Center of celery Sticks. Pastry bags can be found in stores that sell Kitchen gadgets or that specialize in cake decorating. The stars and stripes a a a Page 15