Recipe - Creamy Mushroom Croustades

2 tablespoon Butter
1 One fourth cup Finely chopped mushrooms
2 tablespoon Finely chopped green onions
1 tablespoon Flour
One fourth teaspoon Salt
One half cup Undiluted Carnation 2%
Evaporated Milk
1 tablespoon Finely chopped parsley
One fourth teaspoon Lemon juice
24 TOAST CUPS

Melt butter in saucepan. Sauté mushrooms and onions until tender and any
liquid has evaporated. Blend in flour and salt. Gradually stir in
Carnation. Cook and stir over medium heat until mixture comes to a boil and
thickens. Remove from heat. Stir in parsley and lemon juice. Cover and
chill until serving time. Divide mixture evenly among TOAST CUPS. Bake in
moderate oven (350) 15 to 20 minutes. Garnish. Makes 24.

TOAST CUPS: Butter twenty four 2inch muffin cups. Flatten slightly 24
bread slices. Cut a 3inch round from each bread slice. Press bread rounds
into muffin cups. Brush lightly with 2 TB melted butter. Bake in Hot oven
(400) 12 min. or until lightly browned. Cool.

Posted to EATL Digest 25 Feb 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Feb 25, 1997.