As usual, I don't have exact measurements for this recipe, but then again you could add more or less of anything, add more or leave out something and nothing much would change (other than the taste, of course!) in how it came out. Anyway, I've changed to using a regular stuffing mix, or preferably, a plain club cracker like Keeblers, crushed rather than use breadcrumbs. Breadcrumbs are just to "fine" for my liking in a stuffing mix. So depending on how many mushrooms you need to stuff, crush up a mess of Keebler club crackers. Sautee some minced onion and garlic in butter or butter/olive oil or to reduce fat, a tiny bit of butter at first, then add in some chicken broth and keep cooking until softened. Sometimes I add thyme as I love thyme with mushrooms. I add in a bit of white wine as well and let that cook a bit to get rid of the alcohol. I also add in some fresh minced parsley to the crumbs if I have it on hand right before I dump in the onion mixture. Salt & pepper to taste, noting the crackers have salt in them, so taste before adding more. I then dump the butter/onion mixture into the crumbs and mix it all up, adding more butter (or chicken stock) until it's "wet" enough. Sometimes I mince the stems of the mushrooms into the onion mix as well, but sometimes I save them for another use. Sometimes I also throw some grated parmesan into the stuffing mix - it all depends on whether it's a special occasion or holiday I'm making them for, or everyday use. Everyday I tend to try and keep the fat content down. I then cube up cheddar cheese (you can use reduced fat) and place a cube in each mushroom cap, then I mound on the stuffing mixture. The cheese melts and absorbs into the portion of stuffing inside the cap. I put a tiny bit of water in the bottom of the pan, cover it with foil and bake at 350 for about 20 minutes, checking until done. Sometimes I take the foil off towards the end. As you can see, I vary this recipe a lot, adding or leaving things out and it's always good. I've minced up genoa or hard salami in this mixture and that's great as well, altho it adds to the fat content. Nothing fancy, just a good, basic stuffed mushroom recipe - I think anyway! Enjoy your treasures. Love me some good mushrooms!! ;) Lisa

THANKS again for all the hand holding/help. The dinner was quite nice although a lot of work to get the house in order, so I simplified the menu quite a bit, plus I sort of had a headache all day. I had hot spiced cider (yum), lowfat cheddar cheese and crackers (BF's idea on the "low fat" cheese, an oxymoron if I ever heard one), low fat spinach artichoke dip, rye bread (from the store, not my bread machine), store bought and slightly doctored squash soup, marinated mushroom salad, cucumber and sour cream/scallion salad over torn romaine, and the cabbage rolls. Even though the pear cake would have been perfect, I just wasn't up to it so BF bought cheesecake and chocolate cake at the market. I made something approximating Ruthanna's recipe, only with ground turkey flavored with 1 tsp. Penzeys Bavarian seasoning (I had to do something with it), and 1 TBLSP dried onions. The sauce was my home canned italian style tomato sauce (with carrots, onions and celery, but not italian seasoning), cider vinegar and a little sugar, and 1.5 tsp. paprika and dash or corriander. I mixed in a yellow squash, red onion and carrots with the sauce. I did it in the crockpot but finished in the oven with my braising pan. While I was starting the layering in the crockpot, and just had the first layer of tomato sauce in the crockpot, I went to move it with wet hands or something . . . and the crock fell off the counter, shattered into a gazillion pieces and splattered tomato sauce all over my kitchen. Luckily I had another crock from my last crockpot that the heating element went out on. But it took me considerable time getting off all the tomato sauce from the kitchen, especially from all the nooks and crannies in the radiator. I'll be making these again, hopefully with less accidents.

I've had this meatless lasagna in my "want to try" file for a while - it gets excellent reviews at epicurious.com. Becky Lompoc, CA * Exported from MasterCook * BUTTERNUT SQUASH AND HAZELNUT LASAGNE Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For squash filling 1 large onion -- chopped 3 tablespoons unsalted butter 3 lb butternut squash -- peeled, seeded, and cut into 1/2-inch pieces 1 teaspoon minced garlic 1 teaspoon salt 1/4 teaspoon white pepper 2 tablespoons chopped fresh flat-leaf parsley 4 teaspoons chopped fresh sage 1 cup hazelnuts (4 oz) -- toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped For sauce 1 teaspoon minced garlic 3 tablespoons unsalted butter 5 tablespoons all-purpose flour 5 cups milk 1 bay leaf (not California) 1 teaspoon salt 1/8 teaspoon white pepper For assembling lasagne 1/2 lb fresh mozzarella -- coarsely grated (2 cups) 1 cup finely grated Parmigiano-Reggiano (3 oz) 12 sheets no-boil lasagne (1/2 lb -- (7- by 3 1/2-inch) Make filling: Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling. Make sauce while squash cooks: Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.) Assemble lasagne: Preheat oven to 425°F. Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese. Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving. Cooks' note: Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling. Makes 6 servings. Gourmet December 2001 - - - - - - - - - - - - - - - - - - -

Grilled Chicken/Veggie Kabobs W/Yogurt Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Yogur Sauce 16 oz. Plain whole-milk yogurt (if skim or low-fat yogurt is used -- strain in coffee filter overnight before using, to remove excess liquid) 1 Cucumber - peeled and seeded - grated 4 T. Olive oil 3 Garlic cloves - minced (pressed through a garlic press) 1 T. White vinegar Salt/pepper to taste Kabobs 6 Boneless chicken cutlets 2 Packet Good Seasons salad dressing mix - prepared according to packet instructions 3 Zucchini - sliced into 2" rounds 2 Large onions - quartered 2 Green peppers (can use any color pepper) - trimmed an cut into 2" squares 2 Cans small -- whole potatoes Skewers Pita bread (optional) Olive oil (optional) For Yogurt Sauce, mix all ingredients and refrigerate overnight. Kabobs Cut chicken breasts into 2" pieces Marinate in 2 of the prepared Good Seasons dressing for at least 1 hour.(The other 2 will be used for basting) Remove chicken from marinade - discard marinade. Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired) Thread potatoes onto separate skewers. Preheat grill til hot. Baste potatoes with dressing and place on grill, turning and basting occasionally - cook until browned. Grill chicken until cooked, basting occasionally. Brush both sides of pita with olive oil and grill for 3 minutes each side. Serve with yogurt sauce.