Stuffed Mushrooms ala Angela Beth

1 lb bulk breakfast sausage

2-3 cartons mushrooms (lg caps)

8 oz cream cheese, softened

1/2 c chopped onions

2 tbsp chopped parsley

salt

pepper

appetizer pumperknickle rye (optional, for the haters)

1. Brown breakfast sausage; drain and return to skillet.

2. Stem mushrooms, setting aside caps.

3. Finely chop mushroom stems.

4. Add chopped mushrooms to sausage over low heat.

5. Add parsley, onions, and a little salt & pepper to sausage mixture.

6. Over low heat, add softened cream cheese and mix thoroughly. Remove from heat.

7. Fill mushroom caps (and sliced pumperknickle) with sausage mixture.

8. Place on cookie sheet (line with foil for easy clean-up - just call me Marfa).

9. Broil for about 5 minutes.

10. Stuff your mother flippin' face.

Sugar Cookies

2 3/4 c. all-purpose flour
1 t. baking soda
1/2 t. baking powder
1 c. butter, softened
1 1/2 cups white sugar
1 egg
2 t. vanilla extract

1. Preheat oven to 375 degrees.
2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
3. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients.
4. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
5. Bake 8 minutes then let stand on cookie sheet two minutes before removing.
6. Remove from sheet to cool completely. (I use a paper bag.)

Roasted Kale

Delicious, seasonal & easy side dish.  I just bought it from the Farmer's market and made it tonight. yummy!

4 cups firmly packed kale

1 tbsp extra virgin olive oil

1 tsp. sea salt

Preheat oven to 375.  Wash & trim kale, removing hard stems.  Toss with extra virgin olive oil.  Roast for five minutes.  Turn kale over. Roast another 7 to 10 minutes until kale turns brown & becomes paper thin & brittle.  Sprinkle w. sea salt & serve immediately.

Lentil Soup

2 cups black lentils

1/2 can peeled tomatoes

1 onion, finely chopped

2-3 garlic cloves, chopped

2 carrots, chopped

1 bay leaf

3/4 cup olive oil

salt & pepper

Sort and wash lentils.  Boil for a few minutes and drain.  Plunge lentils into boiling water and add carrots, onion, garlic & bay leaf.  When halfway cooked, add crushed tomatoes, salt, pepper & oil.  Simmer until soft and creamy.  Makes 4-5 servings.  Tastes even better on the 2nd day!