1-2 Serving Size
Grapefruit, halved 2
Brown sugar 4 tbsp.
Water 2 tbsp.
Imitation brandy extract 2 tsp.
Maraschino Cherries 4
Remove seeds from grapefruit. Loosen fruit sections from membrane. Arrange on broiler tray.
In small cup mix brown sugar, water and brandy flavoring. If too dry, a wee bit of water can be added. Divide among grapefruit halves. Smooth over surface with back of spoon. Broil about 3 minutes.
Place cherry in center. Pour any juice left in pan over top. Makes 4 servings.
Large mushrooms 18
Finely minced onion 3 tbsp.
Finely chopped celery 3 tbsp
Reserved mushroom stems, finely chopped
Garlic powder 1/4 tsp.
Water 1/3 cup
Dry bread crumbs 1/2 cup
Grated Parmesan cheese 2 tbsp.
Parsley flakes 1 tsp.
Salt 1/4 tsp.
Pepper 1/8 tsp.
Poultry seasoning 1/8 tsp.
Bacon bits, crushed to a powder 1 tsp.
Remove mushroom stems carefully and reserve.
Place next 5 ingredients in frying pan. Bring to a boil. Cover and simmer gently about 5 to 6 minutes until celery is cooked. Add a touch more water as needed. When celery is cooked, drain.
Add bread crumbs, cheese, parsley salt, pepper and poultry seasoning. Stir well. Stufff mushroom caps. Arrange on backing sheet.
Sprinkle with crushed bacon bits. Bake in 350°F (175°C) oven for 15 to 20 minutes. Serve hot Makes 18
