Thursday, April 21, 2011

Peeler, Banquet, Prom.

I was thinking the other day, one of my favourite gadgets is my Citrus Peelercitrus peeler which I got free from Tupperware some time ago. I think it’s a marvellous little tool and so very simple as many such useful gadgets are. It is really somewhat incredible that Tupperware were giving these away for free at one time. It now appears Pampered Chef are doing them as well, but I bet no-one is giving them away any more.

Tonight we have a bowling banquet. This is basically the one for our travel league although it is really just all the people who used to bowl at Playfair Bowl in Hespeler until it closed down. We still meet every year for a banquet and some of the people we never see at any other time, by we I mean Matt and I because I have no doubt as they all live close by one another, they do see each other now and again. We go to the Grand Valley Golf Club – why we always go there I am not sure, I guess its become something of a tradition.

This morning on GMA a report on prom dresses. Doprom dress you know, some people are paying well into the thousands for their dresses – well their parents are. they showed garments costing $3,000 and more. How absolutely ridiculous for just one night. I always thought spending so much money on a wedding dress was ridiculous, but on a prom dress???? I suppose you can wear it again, but females being females, they probably won’t because its been worn once before.

Another good recipe from WebMD – this is a definite on on my list as I love stuffed mushrooms.

Spinach and Lemon Stuffed Mushrooms

By Dana Treat
WebMD Recipe from

Picture of Spinach and Lemon Stuffed Mushrooms Make a LOT of these because they will simply fly off the platter. These are a great party food, no plate or napkin necessary. Just pick up and eat. Repeat until full.


1/2 cup frozen spinach, defrosted and squeezed dry
1/2 cup shredded cheddar cheese
2 oz. cream cheese, softened
2 tbsp. olive oil
1 garlic clove, minced
3 tbsp. lemon juice
3 scallions, sliced thin
1/2 tsp. salt
24 large mushrooms, stems removed
1/4 cup olive oil
1 tsp. lemon juice
Salt and pepper
1/2 cup store-bought bread crumbs or Panko


For the topping: Process first 8 ingredients in food processor until smooth. Transfer to Ziploc bag until ready to use.

For the mushrooms: Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil and set wire rack inside baking sheet. Toss mushrooms with oil, lemon juice, 1/4 tsp. salt, and 1/8 tsp. pepper in bowl. Arrange mushrooms gill side up on rack and roast until juices are released, about 20 minutes. Turn caps over and roast until mushrooms are well browned, about 10 minutes.

Remove baking sheet from oven. Flip roasted mushrooms gill side up and cool slightly. Snip off one corner of the Ziploc and fill the mushrooms. (Mushrooms can be made to this point, up to three days ahead. Cover with plastic wrap and store in the refrigerator.)

Press each cap (stuffing side down) into bread crumbs and arrange (topping side up) on rack. Bake until filling is hot and topping is golden, about 10 minutes. Cool about 5 minutes before serving.

Adapted From "Cook’s Illustrated"

Total Servings: 24

Nutritional Information Per Serving

Calories: 63
Carbohydrates: 2.8 g
Cholesterol:  5 mg 
Fat: 5.2 g 
Saturated Fat: 1.5 g 
Sodium: 91 mg 
Protein: 1.9 g
Sugar: .6 g

Have a great day


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