Female Focus


12 whole fresh mushrooms 1 tablespoon vegetable oil 1 tablespoon minced garlic


1 (8 ounce) package cream cheese, softened ¼ cup grated Parmesan cheese ¼ teaspoon ground black pepper ¼ teaspoon onion powder ¼ teaspoon ground cayenne pepper


Preheat oven to 175ºC. Grease a baking sheet. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely finely, discarding tough end of stems. Heat oil in a large frying pan over a medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared tray. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.


Hot or cold it is sure to be a hit with the whole family. Easy Meatloaf


¾ kilo ground beef 1 egg


1 onion, chopped 1 cup milk


1 cup bread crumbs salt and pepper to taste


2 tablespoons of brown sugar 2 tablespoons of prepared mustard 1 tablespoon of Worcestershire sauce ½ cup of ketchup


Preheat oven to175ºC. In a large bowl, combine the beef, egg, onion, milk, Worcestershire sauce and bread. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and spread over the meatloaf. Bake for 1 hour.


Page 33 Stuffed Mushrooms


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