For those that enjoy mushrooms, but do not have the ability to look for them, here is a recipe that is a good one.

1 sleeve of saltine crackers (crushed)
1 small can of mushroom pieces or diced mushrooms including the liquid
1 small can of Cream of Mushroom Soup

Combine the crushed crackers, can of diced mushrooms, and Cream of Mushroom Soup. Salt and Pepper to taste (we are pretty generous with both). Fry in butter. Spoon into skillet and then flatten into a patty, much like a salmon patty. Fry until golden brown or cooked thru. (The taste and texture is very close to an actual mushroom.)

Homemade Mayonnaise Recipe (from Betty Crocker)

1 egg yolk
1 teaspoon mustard
1 teaspoon powdered sugar
1/4 teaspoon salt
1 tablespoon lemon juice or vinegar

Beat together, then add 1 cup vegetable oil. Beat well, and refrigerate.

Old Bay Shrimp Stacks (from:
1 large Russet potato
1/2 cup sweet corn kernels
1/2 pound 31-40 ct cooked shrimp, peeled and deveined
2 Tbsp. olive oil
1 1/2 tsp. Old Bay seasoning
Fresh parsley for garnish
1/2 cup mayonnaise
1 tsp. garlic powder
2 Tbsp. chopped chives
1 tsp. dijon mustard
Juice of 1/2 lemon

1. Preheat the oven to 375 degrees F. Line a large sheet pan or two smaller sheet pans with aluminum foil or spray with nonstick spray.
2. Wash and dry the potato. Using an mandolin, slice crosswise into thin slices (1/4? thick).
3. Return sheet pans to the oven, switch to the BROIL setting, and broil for 5 minutes or until the tops begin to brown. Remove from the oven and allow to cool slightly, then garnish with fresh parsley and 1/2 Tbsp. of the chopped chives.
4. While the potato slices are baking, prepare the other ingredients. If using frozen shrimp and corn, thaw and dry thoroughly. Remove the tails from the shrimp and add to a mixing bowl with the corn, olive oil, and Old Bay seasoning. Stir to combine so the corn and shrimp are evenly coated.
5. Remove the sheet pans from the oven. Arrange the shrimp and corn on top of the potato rounds. Try to evenly fill each round to be mostly covered, using 1 or 2 shrimp per piece.
6. Combine mayonnaise, garlic powder, remaining chives, dijon mustard, and lemon juice in a small bowl. Mix well, then serve with the shrimp stacks for dipping.?

Nutty Chocolate Fudge (from:

1 jar (7 ounces) marshmallow creme
2/3 cup fat-free evaporated milk
1/2 cup butter, cubed
2 teaspoons vanilla extract
3 cups semisweet chocolate chips
2 cups chopped pecans or walnuts, toasted


Line a 9-in. square pan with foil and coat foil with cooking spray; set aside.
In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm.
Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator.