95 www.wrightsvillebeachmagazine.com WBM Barbara Edmonds’ Crab Stuffed Mushrooms Thelma Truitt’s Recipe 1 pound crabmeat 24 large mushrooms, approximately 1½ inch in diameter 1 tablespoon flour ½ teaspoon salt ¼ teaspoon celery salt ¼ teaspoon white pepper Dash cayenne pepper ¼ cup butter, melted ½ cup light cream 2 tablespoons mushroom stems, chopped 1 tablespoon parsley, chopped 1 tablespoon sherry 2 tablespoons Parmesan cheese, grated Paprika to taste PREPARATION: Rinse mushrooms in cold water and pat dry. Remove stems and chop. Set aside mushroom caps. Blend flour and seasonings into but-ter. Add cream gradually and cook on medium high until thick and smoothw stirring constantly. Add chopped mush-room stems, parsley and sherry; mix well. Stir in crabmeat. Stuff mushroom caps with crab meat mixture. Sprinkle with cheese and paprika. Place on a well-greased baking sheet. Bake at 350 degrees for 15-20 minutes or until lightly browned. Mrs. Ashley M. Curtis Corn Pudding From The Ministering Circle Cookbook 4 - 6 ears of corn, or 1 package of frozen cream-style corn 2 eggs, well beaten 1 tablespoon sugar 2 tablespoons butter 1 cup milk 1½ teaspoon salt PREPARATION: Mix all of the ingredients and pour into a baking dish. Bake at 300 degrees until firm. Makes 6 servings. We would love to hear from you! Send us your favorite fall and winter recipes to recipes@wrightsvillebeachmagazine.com ‘RECIPES ‘ in the subject line.
2014-8
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