Susquehanna Valley Mycological Society

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  • Lark’s chowder

    From:
    Lark
    Ingredients:
    • 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

  • Cabbage 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.

    From:
    Jane
    Ingredients:
    • 12 cups shredded cabbage (1 medium head)
    • 1 green pepper chopped
    • 1 medium onion chopped
    • 2 carrots shredded
    • 1 cup sugar

    Dressing:

    • 1 teaspoon dry mustard
    • 1 teaspoon celery seed
    • 1 teaspoon salt
    • 1 cup vinegar
    • 3/4 cup vegetable oil

  • Chipotle Lime Dip

    From:
    Clay
    Ingredients:
    • 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

  • Black Trumpet Fritters

    From:
    Clay
    Ingredients:

    Fritter Batter:

    • 1 egg beaten
    • 1 cup Milk
    • 1 cup corn meal
    • 1 cup flour
    • 1 tbs bakeing powder
    • 1 tsp salt

    Filling:

    • 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

  • Sulfur Shelf and Artichoke Bake

    From:
    Barbara
    Ingredients:
    • 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
    • butter
    • grated parmesan