Helen's Kitchen

STUFFED MUSHROOMS POPPERS

• 8 ounces fresh mushrooms, cleaned, stems removed
• 8 ounces cream cheese, softened
• 1 tablespoon parsley, chopped
• 1/2 teaspoon onion salt
• 1/4 teaspoon garlic salt
• 1/2 teaspoon Worcestershire sauce
• Paprika for garnish

Combine all ingredients; mix thoroughly. Spoon mixture into mushroom caps. Sprinkle with paprika. (At this point, they can be refrigerated until baking time). Place mushrooms on oven-proof platter and bake at 400 degrees for 5 minutes or until hot. Makes 20-24 mushrooms.

CRISPY PESTO CHICKEN

• 1/3 cup ricotta cheese
• 1/3 cup pesto
• 1/4 cup grated Parmesan cheese
• Freshly ground pepper
• 2 chicken breast halves with bones and skin
• 3 tablespoons olive oil
• 1/4 cup pesto

Combine ricotta, pesto and Parmesan in a small bowl; season with pepper to taste. Carefully slide your fingers under skin of the breast separating it from the flesh to form a pocket. Leave the skin attached along one side and at one end so the stuffing will be enclosed. Push the cheese and pesto mixture into pockets you have created. Brush the surface of the chicken with olive oil. Place breasts in a small baking dish and bake at 350 degrees for 40 minutes. Remove pan from oven and brush surface of chicken with remaining 1/4 cup of pesto. Return to oven for additional 15 minutes. Let chicken rest 5 minutes at room temperature before serving. Makes 2 servings.

GARLIC POTATO CASSEROLE

• 8 potatoes, scrubbed
• 6 cloves garlic, peeled
• 2 cups heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon nutmeg

Cut potatoes into thin slices and place in a heavy-bottom pan. Mix garlic, heavy cream and spices in a saucepan; bring ingredients to slow simmer for 12 minutes. Slowly pour garlic-cream contents into a baking dish and bake at 350 degrees for 35 to 40 minutes or until potatoes are nicely browned and tender. Makes 6 servings.

WHOLE WHEAT MACARONI AND PICKLE SALAD

• 1-1/2 cups uncooked whole wheat elbow macaroni
• 1/4 cup chopped green onions
• 2 hard-cooked eggs, chopped
• 2 dill pickles, chopped
• 1/2 cup Italian dressing
• 2 tablespoons dill pickle juice
• 1 tablespoon prepared mustard
• 1 teaspoon dried whole dillweed

Cook macaroni according to package directions, omitting salt and fat. Drain and let cool. Combine macaroni, onions, eggs and chopped pickles in a large bowl. Combine Italian dressing, pickle juice, mustard and dillweed, stirring to blend. Pour over macaroni mixture; stir well to coat. Cover and refrigerate salad at least 1 hour before serving. Makes 8 servings.

POTATO MOCHA POUND CAKE

• 1 tablespoon instant coffee granules
• 2 tablespoons hot water
• 1-1/2 cups low-fat milk
• 2 cups all-purpose flour
• 2 cups sugar
• 1 cup instant potato flakes
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 (4-ounce) package chocolate instant pudding mix
• 2 sticks butter, softened
• 4 large eggs

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Combine coffee granules and hot water in a small bowl, stirring until coffee is dissolved. Stir in milk. Combine flour, sugar, potato flakes, baking powder, salt, pudding mix, butter and eggs in a large mixing bowl. Beat at low speed until blended. Beat in the milk mixture and continue to beat at medium speed for 4 minutes. Pour batter into prepared pan; bake 50 to 55 minutes or until a wooden pick inserted near center comes out clean. Cool in pan for 30 minutes. Invert onto a serving platter. Top with ice cream or with a chocolate glaze.
(Chocolate Glaze: Melt 2 ounces unsweetened chocolate and 2 teaspoons butter together; slowly pour over top of cake, allowing to drip randomly down the sides.)

CHEESECAKE DIAMONDS

• 5 tablespoons butter or margarine
• 1/3 cup brown sugar
• 1 cup sifted all-purpose flour
• 1/4 cup walnuts, chopped
• 1/2 cup granulated sugar
• 1 (8-ounce) package cream cheese, softened
• 1 egg
• 2 tablespoons milk
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla

Cream butter and brown sugar; add flour and nuts; mix well.
Set aside 1 cup of this mixture for topping; press remainder in bottom of an 8x8x2-inch baking pan. Bake at 350 degrees for 12-14 minutes. Blend sugar and cream cheese until smooth; add egg, milk, lemon juice and vanilla. Beat well; spread over bottom crust. Sprinkle with reserved cup of topping; return to oven. Bake for 25 more minutes. Cool, then chill in refrigerator, and cut into diamonds.

Any comments, questions or favorite recipes? E-mail me at helenkitchen@msn.com. Please write “Helen’s Kitchen Request” in the subject line.

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