EEF33646-832E-47C7-9329-A006153AD436 This Week Will Be About Food | Baghdad By The Bay

This Week Will Be About Food

I haven’t written too much about food recently, but I came across a book my wife and I were putting together that was a collection of my Mom’s recipes and I fell in love with food again. For those of you who knew her she was best remembered for her cooking.

I think because she was a stay at home mom that after I started going to school she had time on her hands and spent the time cooking. She would make gallons of bolognese sauce and freeze in old milk cartons, make cookies and cakes every week and all my friends that would come to the house always wanted to come by to taste what she made that day.

When we had parties she’d get up in the morning and start cooking. There would be appetizers like her bourbon barbecue hot dogs, mushroom toast rounds, spinach dip, crab molds. She wouldn’t just put out chips and dip she always went all the way.

Her food was old school compared to what you’d get today. It was pretty homey feeling when you’d eat it though and it made you feel good to take a bite of it. So this week I’ll be sharing some of her recipes that made me feel good as a kid growing up in San Francisco.

The first is one I grew with. It was the only way my Mom could get me to eat mushrooms and you’ll see why when you read the ingredients. I made this for a party once and after the first couple of batches I didn’t have a chance to get them into the oven because people were just spreading it on the bread and eating it up. I think you’ll like this one.

Mushroom Toast Rounds

Slice sour French rolls or onion bagels into thin slices. [I prefer baguettes]  Spread each round with the following mixture:

1/2 cup Best Foods Mayonaise

1/2 Cup Parmesan cheese

6 finely chopped mushrooms

1 teaspoon minced onions (instant) only if using French rolls. [I add a couple of cloves of garlic instead]
Place on baking sheet and broil until bubbly.

Variation: use chopped mushroom stems in above mixture and stuff mushroom caps.  Broil until tender.

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