Ingredients

• 1 stick margarine or butter (1/4 lb)
• 1/2 cup Olive Oil
• 1/4 cup Chopped Parsley
• 1/2 cup Chopped Green Onions
• 3 Cloves Minced Garlic
• 2 cups Bread Crumbs
• 2/3 cups Parmesan Cheese
• 1/2 tsp Salt
• 1/2 tsp Pepper
• To Taste Red Pepper
• 1-1/4 tsp Sweet Basil
• 1 tsp Oregano
• 1 pt Well Drained Fresh Oysters

Directions

*** Saute over medium heat, olive oil, butter, the onion, parsley and garlic. In a separate bowl combine the bread crumbs, parmesan cheese, salt, black pepper and red pepper. Add the sweet basil and oregano. Add the bread crumb mixture to the sauteed vegetables Mix well. Taste for seasoning. Remove from heat and add the oysters, which have been well drained. Blot the oysters with paper toweling to remove most of the juices before adding to the bread crumb mixture. Stir very gently, then put in your baking dish. Bake in 425F oven for 15 minutes or until bubbly.

Yield: 4-6 Servings

Ingredients

• 4 cups brown sugar
• 4 tablespoons cold water
• 2 cups toasted pecans
• 1 stick butter (1/4 pound)

Directions

Boil sugar and water 1 1/2 minutes. Add pecans and butter; mix. Then
cook 2 minutes. Remove from stove; drop in clusters on waxed paper.

Ingredients

• 16 oz. candied cherries
• 16 oz. pecans
• 14 oz shredded coconut
• 3 1/2 cups graham cracker crumbs
• 2 cans sweetened condensed milk

Directions

Chop cherries and pecans. Stir in coconut, graham cracker crumbs and milk. Mix well. Divide into three equal parts and shape each into a roll. Refrigerate until firm or may be frozen. Try something different by cutting into small cubes and dripping melted chocolate bark over the squares.

Ingredients

• Cinnamon graham crackers
• 1 cup butter
• 1 cup packed brown sugar
• 1 1/2 cups pecans

Directions

Cover cookie sheet with foil. Lay graham crackers tight on pan. Cook 1 cup butter and 1 cup brown sugar over low heat until it bubbles. Add 1 1/2 cups pecans, let bubble again. Pour over crackers. Bake 8 minutes at 350(F).

Ingredients

• 12 medium domestic mushrooms, brown or white
• 1 tablespoon butter
• 2 green onions, thinly sliced
• 1 or 2 cloves garlic, minced, or to taste
• 1 1/2 tablespoons ground pecans
• 1 1/2 tablespoons unflavored dried bread crumbs
• 1 1/2 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 or 3 tablespoons coarsely chopped pecans, for garnishing
• Paprika, for sprinkling

Directions

Wipe mushrooms with a damp cloth to remove dirt; remove stems and reserve. Place 12 mushroom caps, undersides facing down, on a microwave-safe plate lined with a paper towel. Microwave on high (100 percent) until hot (2 to 2 1/2 minutes). Set aside.

Chop reserved mushroom stems; place stems, butter, green onion and garlic in 2-cup microwave-safe measuring cup. Microwave on high until vegetables are soft (2 to 3 minutes), stirring once. Add ground pecans, bread crumbs, cheese, salt, and pepper; stir until well-combined.

Turn mushroom caps over. Divide stuffing mixture among the 12 mushrooms, spooning it into caps; place stuffed mushrooms on microwave-safe plate lined with a paper towel. Sprinkle a few coarsely chopped pecan pieces and some paprika over each cap. Microwave until heated through (2 to 3 minutes). Serve immediately.