Appetizers

Marinated Mushrooms & Carrots
1lb. whole mushrooms and carrots, ½ tsp. dried thyme
peeled and cut into strips 1 tsp. grated lemon
½ C. HONGAR FARMS Oliveoil- Italiano 1 bay leaf
2 cloves garlic, minced 3 T. lemon juice
1 tsp. salt ¼ C. HONGAR FARMS
1/8 tsp. white pepper Gardenstyle Vinegar
Parsley

Cook carrots for 3 minutes in heated Olive Oil (medium heat). Add the mushrooms and cook for another 3 minutes. Mix in the rest except parsley. Boil gently, stirring frequently, for 3 minutes. Transfer all, including parsley to glass bowl. Cool, then cover and chill. Serve at room temperature with warm French bread. Serves 4. OPTIONAL: Add to the mushrooms zucchini, squash, etc. This gives a nice color to your appetizer plate.

Seafood Chowder
1 ½ lbs. unpeeled, medium-size 1 ½ C. water
fresh shrimp 3 C. peeled, direct red potatoes
1 tsp. HONGAR FARMS Oliveoil- 1 C. diced carrot
Italiano 1 tsp. HONGAR FARMS Bay
1 C. chopped onion Seafood Seasoning
1 C. chopped celery 2-12 oz. cans evaporated skimmed
1 C. diced sweet red pepper milk
3 cloves garlic, minced 1 lb. fresh crabmeat, drained
½ C. all-purpose flour and flaked
2-10 ½ oz. cans no-salt-added 2-8 ¾ oz. cans no-salt-added
chicken broth cream-style corn

Peel and devein shrimp; set aside. In a 4-quart saucepan heat oliveoil over medium-high heat until hot. Add onion and next 3 ingredients; cook until tender. Add flour and cook, stirring constantly, 1 minute. Gradually stir in chicken broth, water and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 20 minutes or until potatoes are tender. Stir in shrimp, milk and remaining ingredients. Cover and simmer, stirring constantly about 5 minutes or until shrimp turns pink. Serves 10.

Anchovy-Stuffed Mushrooms
6 small white mushrooms, the stems 1 tsp. minced fresh parsley leaves
removed and minced and the caps 1 tsp. HONGAR FARMS Grandma’s
left whole Herb Vinegar or Herbal
2 T. fresh white bread crumbs Vinegar, to taste
2 tsp. freshly grated Parmesan 1 anchovy fillet, mashed to a paste
2 tsp. HONGAR FARM Oliveoil- Parsley leaves for garnish
Italiano

In a small bowl stir together the minced mushroom stems, the bread crumbs, the Parmesan, the oil, the parsley, the vinegar, the anchovy paste, and salt and pepper to taste until the stuffing is combined well. Arrange the mushroom caps, stemmed sides up, on a baking sheet, with a teaspoon fill the cavities with the stuffing, mounding it slightly, and bake the mushrooms in the middle of a preheated 350F oven for 15 minutes. Garnish each mushroom with parsley leaf. Serves 2.

Baby Artichoke Hearts:
10 baby artichokes 2 T. HONGAR FARMS Grandma’s Herb Vinegar
6 C. water 4 dried tomato halves
1 lemon 1 tsp. chopped fresh marjoram leaves
1 bay leaf 1 clove garlic
¾ C. HONGAR FARMS Oliveoil- ¼ tsp. salt
Italiano ¼ tsp. ground black pepper

Remove tough outer leaves from the artichokes; cut each artichoke in half and scrape out spiny centers or “chokes”. In 2 ½ - quart saucepan, heat the water, artichoke hearts, lemon, cut in half and squeezed into pan, and bay leaf to boiling; cook 15 to 20 minutes or until artichokes are fork-tender. Drain well; discard lemon. In large bowl, combine artichokes with Olive Oil, vinegar, tomato halves, rehydrated and silvered, chopped marjoram leaves, garlic finely chopped, salt and pepper.