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Table of Contents

 A Vintage Recipe
 Stories from our readers
Newsletter Back Issues
 Collector's Newsletter
 Antique Business News

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Newsletter Article

janet requested a recipe for "Mushroom appetizers".
We had several responses.
If you have a variation of this recipe that you
would like to share with our readers, send them to us at recipes@tias.com
Be sure to also check out this weeks recipe request, below.
I have many appetizer, hors d'oeuvre and tea sandwich recipes. While
this one does not call for "rolled" bread and is usually served on melba
rounds or crackers, it would also work on bread that has been compressed
("rolled"). Hope this one will satisfy you....especially if you don't find the
exact one you desire! ...Mary in Ohio


4 C thinly sliced mushrooms (about 12 oz)
1 medium-size onion, chopped
3 Tblsp oil
3/4 C dairy sour cream
2 Tblsp Dijon mustard

* Cook mushrooms and onions in oil in skillet over
medium-high heat until excess liquid has evaporated
and mushrooms are just beginning to brown
* Remove from heat
* Stir in sour cream and mustard
* Heat but do not boil
* Serve as a spread on melba rounds or crackers

--Another recipe--

I hope this might help with the mushroom recipe.

Mushroom Pate

1/3 cup butter
1/2 cup fresh button mushrooms - finely chopped
1/2 cup finely chopped onion
2 tablespoons dry sherry
3 ounces cream cheese, softened
1/4 cup minced fresh parsley

In a fry pan, melt butter over med. heat, add mushrooms and onions.
Cook until mushrooms are browned (10-15 min.), stirring often. Mix
in sherry. Remove from heat, set aside.

In a bowl, beat cream cheese and parsley until blended, and then
add mushroom mixture. Blend. (Use a food processor if you want
the consistency of pate)

Refrigerate, and serve with breads or crackers. (This is where I would
assume your friend wrapped them in the bread if it is close to the

--Help for Last weeks Recipe--

Also it took me 2 weeks to find a recipe for just plain peanut butter
taffy but maybe this will help the person looking for it last week.

Peanut Butter Taffy

1 c. sugar
1 c. dark syrup
2 tbsp. vinegar
1/2 c. peanut butter

Combine sugar, syrup and vinegar in pan. Cook to firm ball stage.
Add peanut brittle, cook to hard boil stage. Pour in buttered pan,
let cool. Pull candy until satin like, light colored and elastic.
Makes 1 pound.

A different variation with chocolate that might be interesting or modified-
Chocolate Peanut Butter Taffy

1/4 cup smooth peanut butter
1 ounce unsweetened chocolate, melted
1/3 cup water
1/4 teaspoon salt
1/2 cup corn syrup
1 cup maple syrup
3/4 cup sugar

Cook together on low heat: syrups, sugar, salt, and water.
Stir continuously until dissolved.
Cook to 288F on thermometer or until soft-crack stage.
Add in melted chocolate.
Pour into greased pan.
When cool enough to pull, spread with peanut butter; fold over and
pull enough to mix peanut butter well with candy. Cut into pieces.

Patty in TN
Did you know TIAS merchants have over 1000 vintage
cookbooks for sale online? They make great gifts. Take a

Vintage Kitchen items are practical and collectible. We've

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