Asian Cuke Salad

I served this with our Chicken Lettuce Cups. There are suppose to be more cucumbers than carrots. I followed the directions of the recipe of using a whole bag of shredded carrots and it was way too much. Next time just use half of the bag. I guess it also depends on the size of your cucumber too. You will have to play this one by sight. It wasn't bad having lots of carrots, but I like cucumbers more. It just depends on your preference I guess. I do know it was a great way to introduce veggies to my kids. They already loved cucumbers, but not so big on the carrots. With this they ate them all. YAY! Score!
Ingredients:
1 English cucumber (seedless)
1/2 of a 10oz bag shredded carrots
1/4 c. seasoned rice vinegar

Directions:
Peel and cut cucumber. Mix all together. Cover and chill until ready to serve.

Collard Greens

Sorry. I don't have a picture...However, these are the best greens ever! Living in the west has really made me appreciate good southern food.

4 bunches of collards, cleaned and cut
1 container of chicken broth, the large ones
2 ham hocks
2 T. of white vinegar
Salt and pepper to taste

Put 1st three ingredients in a large stock pot. Add water to a level that will allow you to boil. Add vinegar, and boil until leaves are to your desired tenderness. When collards are close to done, then add salt and pepper to taste.

Stuffed Mushrooms

I got this recipe from a sister in our ward at a recipe exhchange (Melissa Dunsmoor). I made them for Frankie because he's the only one who likes mushrooms in our house. He raved on them and said they were really good. Liz Ann, he wanted me to tell you to make these for Papa.

20 mushrooms

butter

1/3 cup heavy cream, warm

1 1/2 cups cheddar cheese, shredded

1 cup fresh bacon bits

parmesan cheese, as needed

Carefully separate mushroom caps and stems, keeping separate. In large saute pan, melt some butter and lightly brown both sides of mushroom cap. Be careful not to over cook. Place caps on sheet pan with hole facing the top, forming a bowl. In same saute pan, melt more butter and saute chopped mushroom stems. Add warm cream and mix in cheddar cheese and bacon bits. When cheese is melted, adjust the mixture as needed. It needs to be thick. Fill mushroom caps with mixture and sprinkle with parmesan cheese. Place under broiler to crisp. Be careful not to burn. Serve hot.