Appetizers, salads, soups

20 mushroom caps (more or less)Stuffing1/2 cup walnut pieces3 garlic cloves, crushed2 tbs butter1 c grated mozzarella cheesesalt and black pepper to taste Arrange the mushroom caps upside down on a oiled baking sheath. Mix the walnuts and garlic and season with salt and pepper.

Egg Baskets

Crabmeat Salad with Endives

Dressing3/ 4 c mayonnaise2 ts Dijon mustard1 tbs tomato juice1/2 tbs lemon juice1/2 tbs cognac1 ts freshly ground black pepper1 pinch cayenne paper1 tbs parsley leaves, finely chopped1 tbs snipped fresh chives1 tbs fresh tarragon, finely chopped1 c jumbo lump crabmeat, from jar, drained2 Belgian

Eggs Panagyurishte Style

6 not-so-fresh eggs1 tbs distilled white vinegar Yogurt sauce2 garlic cloves, crushed, mixed with2 c yogurt, seasoned with salt to taste Zaprajka2 tbs oil or butter1 ts Hungarian paprika These are poached eggs with yogurt sauce. In a saucepan filled three-quarters with water, add the

Potato Leek Soup

2 leeks, trim ends, cut lengthwise, wash thoroughly, slice to 1/2 inch bits3 medium potatoes, peeled and cubed 1/2 beat, peeled (optional for color)1 tbs soup base, like Vegeta3 tbs butter1 cup milksalt and black pepper to tasteGarnishparsley leavescreme fresh or sour creamcroutons Sautee the