Combine lemon juice and water in a large pot.
Add mushrooms and bring to a boil; reduce heat and simmer 5 minutes.
Drain off liquid.
Place herbs and mushrooms, garlic and bay in clean hot jars.
Bring vinegar to a boil and pour over mushrooms leaving 1/2 inch head space.
Seal Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.
Make as much or as little as you like.
Wash mushrooms and place in a container large enough to enable you to completely cover all mushrooms with Italian dressing.
Marinate overnight in the refrigerator.
Next day, heat mushrooms to a boil and return to refrigerator for another 24 hours.
Wash, dry and stem mushrooms.
Mince stems.
Heat
Cook mushrooms in 1 inch of water with 1 teaspoon of salt for 5 minutes.
Cool mushrooms before adding other ingredients.
Place in refrigerator at least 24 hours.
Turn jar frequently to marinate.
May want to double recipe; it goes fast!
In 1-quart jar, combine all ingredients, except onion and mushrooms.
Shake until well blended.
Add onions and mushrooms. Cover and refrigerate at least 8 hours or overnight to blend flavors.
Remove mushrooms.
Serve with toothpicks.
Small, firm mushrooms are best for this recipe.
Wipe clean with damp cloth.
The stems should be cut off even with the top to make an attractive hors d'oeuvre.
Mix mushrooms well with cooking salt for 2 hours, then drain well.
Place mushrooms in glass bowl; set aside.
Mix oil, water, garlic, salt and pepper in saucepan and bring to a boil.
Pour over mushrooms.
Cover.
Refrigerate for at least 2 hours.
Add the parsley and pepper, stirring to blend.
Yield:
10 appetizer servings.
(Recipe may be doubled.)
Wipe mushrooms with wet paper towels. (Do not wash.) Slice thin.
Combine with next 7 ingredients.
Place in casserole and top with lemon slices.
Cover.
Wash mushrooms and cut in half.
Place in Pyrex bowl, pour dressing over.
Microwave for 4 minutes.
Let cool and refrigerate for 12 hours.
Brush and clean mushrooms (leave skins on).
Take stems off. Place in saucepan with 2 cups boiling water and salt.
Cook 15 minutes.
Take out of water.
Cool slightly.
In tightly covered jar, shake dressing mix, vinegar and water. Add salad oil, sugar, garlic and red pepper sauce; shake to mix. Stir in onion rings and mushrooms.
Cover and refrigerate at least 8 hours.
Combine chicken, pickled vegetables, cheese, parsley, dressing and oregano in medium bowl; mix well.
Line each half with lettuce leaf. Divide chicken mixture evenly among pita pockets.
Eat cold, or spray pita halves with cooking spray and lightly brown on an indoor grill or in a frying pan.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Lightly Wash Mushrooms.
In a plastic ziplock bag, place Lemon Juice and Mushrooms and shake until coated (This will help the mushrooms keep their color).
Place Mushrooms in a small jar or bowl and add Italian dressing, Mix until throughly coated.
Chill for about an hour and serve.
Preheat over to 350 degrees F.
Prepare potatoes according to package directions.
Add sun-dried tomatoes.
Remove stems from clean mushrooms and stuff caps with cooked Italian sausage and top with a generous amount of the potato mixture.
Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
Sprinkle shredded Parmesan over the top of the mushrooms.
Bake for 20-25 minutes.
Wipe the mushrooms with a damp cloth to
Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain
Cut the stems off the mushrooms.
Wash and place in a saucepan and cover them with water.
Bring water to a boil and cook for 5 minutes. Drain immediately.
Put mushrooms in a quart jar and add all the remaining ingredients.
Refrigerate for several hours or longer, but remove garlic after 48 hours.
Can be stored in refrigerator for weeks.
Makes 36 or 5 cups.
Bring all ingredients (except mushrooms) to a boil.
Add mushrooms and simmer 6 minutes.
Chill several hours, stirring occasionally.
Drain and serve.
Best prepared day before.
Wash mushrooms thoroughly in cold water containing 1 tablespoon salt; drain.
Mix all other ingredients; pour over the mushrooms in an enameled saucepan.
Bring to a boil, then simmer for 6 to 8 minutes or until tender.
Let cool.
Keep covered in a refrigerator until required.
This is one of my favorite first courses.
Serves 6 to 8.