Crostini with Mushrooms, Prosciutto and Blue Cheese

Serving Size : 18

Categories : Appetizer

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons butter
1/2 pound fresh shitake mushrooms -- stemmed, caps choppe
4 ounces crimini mushrooms -- chopped
2 each garlic cloves -- minced
1/2 cup whipping cream
1/2 cup blue cheese (about 2 ounces) -- saga blue
1/2 cup chopped thinly sliced prosciutto (about 2
18 each diagonal bread slices cut from 1 sourdough -- 1/2" thick
Chopped fresh parsley

Melt butter in heavy large skillet over medium-high heat. 
Add all mushrooms and garlic and sauté until mushrooms are cooked through
and brown, about 10 minutes. Add cream and boil until liquid is completely 
absorbed, about 2 minutes. Remove from heat. Add blue cheese (a mild blue 
cheese is best) and stir until cheese melts. Mix in prosciutto. Season to 
taste with salt and pepper. Transfer mushroom topping to bowl. (Mushroom 
topping can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 375°F. Arrange bread slices on baking sheet. Bake until 
just golden, about 5 minutes. Mound 1 generous tablespoon mushroom 
topping on each slice. Return to oven; bake until topping is heated 
through, about 6 minutes. Sprinkle with chopped parsley.

Makes about 18.

Source:

"Bon Appetit"


Per Serving (excluding unknown items): 40 Calories; 
4g Fat (95.4% calories from fat); trace Protein; trace Carbohydrate; 
trace Dietary Fiber; 14mg Cholesterol; 22mg Sodium. 
Exchanges: 0 Vegetable; 0 Non-Fat Milk; 1 Fat.

NOTES : You may sub goat cheese for the blue cheese if you prefer.

16 Bean Soup w/Spinach and Barley

Recipe By :Stacey DiVerde
Serving Size : 0 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
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1 pound dry 16 bean mixture -- brought up to pressu
1 large onion -- diced
7 each carrots -- sliced
2 cloves garlic -- grated
4 each celery -- sliced
1 can whole tomatoes -- squeezed
1 bag fresh spinach -- 10 oz
5 each chicken bouillon cubes -- low sodium; or more 
2 each beef bouillion cubes -- low sodium
2 cups barley
1 splash Sherry Wine
extra virgin olive oil -- for drizzling
parmesan cheese -- for serving
hot pepper flakes -- for serving

Rinse beans. In a pressure cooker, cover beans with a few inches of 
water over the beans. Bring to pressure, once up to pressure lower 
heat slightly and cook for 15 minutes. 

Once you release all the pressure and it is safe to open, stir. 
Add additional water (about another 5 inches over the beans), 
onion, garlic, carrots, celery, tomatoes and bouillion. Rinse 
barley and add to the pot.
Cover and bring back up to pressure, once up to pressure, lower 
heat a bit and cook for another 10 minutes. 

Once done, and pressure is completely released, uncover. Check 
for doneness, adjust seasonings accordingly and add splash of 
Sherry Wine. Add spinach and stir until wilted. Drizzle olive 
oil and serve with parmesan cheese and hot pepper flakes.

Alternatively, you can soak the beans overnight, or bring to a 
boil and let stand for an hour before preceeding with the above 
directions. Everything else could be done on stovetop without a 
pressure cooker allowing for longer cooking time.

Source:
"Ala Stacey Recipe Collection"
Copyright:
"Ala Stacey Recipe Collection"
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Per Serving (excluding unknown items): 1682 Calories; 
13g Fat (6.7% calories from fat); 59g Protein; 349g Carbohydrate; 
76g Dietary Fiber; 3mg Cholesterol; 4116mg Sodium. 
Exchanges: 18 Grain(Starch); 1/2 Lean Meat; 14
1/2 Vegetable; 1/2 Fat.

NOTES : This makes a full pot of a hearty soup.