SVMS Member Recipes
Sulfur Shelf and Artichoke Bake
- 1 small onion chopped
- 1 14 Oz can Artichoke quarters drained and rinsed - I cut each quarter in 1/2
- an equal amount of sulfur shelf cut in bite size peice
- 1/3 cup italian seasoned bread crumbs
- grated parmesan
Saute onion and mushrooms in butter until tender. Add artichokes. Pour in small casserole dish
Combine melted butter with bread crumbs to make a crumble and use to top casserole. Sprinkle desired amount of grated cheese.
Bake in 350 degree oven for 10 to 15 minutes until artichokes are heated and topping is golden.
Black Trumpet Fritters
- 1 egg beaten
- 1 cup Milk
- 1 cup corn meal
- 1 cup flour
- 1 tbs bakeing powder
- 1 tsp salt
- 1/2 cup sweet onion finely chopped
- 1/2 cup assorted color bell peppers chopped fine
- 1 cup rehydrated black trumpets, chopped
- Reserved liquid from the mushrooms
- 1 tbs ground turmeric
Rehydrate the mushrooms in as little hot water as it take to cover for 15 minutes. Drain, keeping the liquid, and chop. In a frypan with a little butter soften the onions, pepper and mushrooms. Add the reserved liquid and reduce to almost dry.
Mix the milk and egg, then whip in the other fritter batter incredients. Add the mushroom mixture and turmeric. Cover and let set over night. Heat pan of oil to 350. Using two spoons drop dollops of fritter batter into oil. Remove and drain when golden brown. You can serve with a chipotle lime mayo dip, see below.
Chipotle Lime Dip
- 1 cup Mayonnaise (real stuff)
- 2-4 finely chopped chipotle pepper (you can get this in cans)
- 3 tsp adobo sauce (from can)
- 1/2 tsp fresh lime juice
- 1 tsp lime zest
- 2 cloves of garlic, crushed to a paste
If you have a micro plane this works well for the garlic. The garlic is optional but worth it. The micro plane works great for zesting the lime too. Mix all the ingredients, let stand for an hour, overnight is better.
- 12 cups shredded cabbage (1 medium head)
- 1 green pepper chopped
- 1 medium onion chopped
- 2 carrots shredded
- 1 cup sugar
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 cup vinegar
- 3/4 cup vegetable oil
Combine vegetables in large bowl.
Sprinkle with sugar.
In a saucepan combine dressing ingredients.
Bring to a boil and pour over cabbage.
Stir to cover evenly.
Cover and refrigerate over night.
Keeps well for 2 weeks in refrigerator.
Can be frozen in smaller batches, since this makes a big salad.
(I took the salad out of the freezer that I brought to the foray)
I made it with a white cabbage and added a little red cabbage for color
the red made the whole salad pink.
- 1/2 cup chopped onion
- 1 garlic clove minced
- 1/2 cup minced celery
- 1/4 cup minced green pepper
- 1 can chicken broth
- 2 cups cubed potatoes
- 1 cup sliced carrots
- 1 tsp. seasoned salt
- 1/2 tsp. dill weed
- 1 can cream corn
- 1 can evaporated milk
- 2 cups flash fried fish
- 1 small zucchini
Cook,onion celery, green pepper, garlic in 1/4 cup chic. broth untill tender. add potatoes, carrots,
seasoned salt, dill and remaining broth. Cover and simmer for 20 min or untill veggies are tender.
Add zucc; simmer 5 min; add corn, evap milk, and fish; heat through. Doubles easily.
S.V.M.S. 67 Spencer Rd., Owego, NY 13827-2426
Copyright © 2000-, Susquehanna Valley Mycological Society, Text, graphics, and HTML code are
protected by US and International Copyright Laws, and may not be copied,
reprinted, published, translated, hosted, or otherwise distributed by any
means without explicit permission.