Recipe - Pennsylvania German Potato Stuffing

One half cup Onion, chopped
3 tablespoon Unsalted Butter
One half cup Water
One fourth cup Dry Red Wine
1 tablespoon Soy Sauce
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Garlic, minced
1 teaspoon Lemon Juice
One half teaspoon Ground Coriander
One half teaspoon Chili Powder
One fourth teaspoon Pepper
1 pound Fresh Wild Mushrooms
1/3 cup Cold Water
1 One half tablespoon Cornstarch
Hot Cooked Wide Egg Noodles
Fresh Herb Sprigs and
PesticideFree Edible
Flowers

In a large skillet, saute onion over medium heat until onion is
transparent. Stir in One half cup water, red wine, soy sauce, salt, sugar,
garlic, lemon juice, coriander, chili powder and pepper. Cook and stir 1
minute. Stir in mushrooms. Bring to a simmer. Reduce heat. Cover, simmer 30
minutes. In a small bowl gradually stir 1/3 cup water into cornstarch until
smooth. Stir into hot mushroom mixture. Cook, stirring constantly, over
medium heat until mixture thickens and boils. Serve sauce over noodles.
Garnish with herb sprigs and flowers.

Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm
BBS Watertown NY and home of KookNet 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini