Rangoon Class on Tuesday May 4th OPENINGS

Attention all Rangoon LOVER'S..

Seats are still available for our May 4th, 2010 Rangoon Cooking class.
Class starts @ 5:30pm Learn how to make the classic crab rangoon to enjoy at home whenever you're craving it. Other savory and special sweet rangoons are on the menu.

Class fee is $25.00, register online @ www.kookaburrasclosetgourmet.com or call (608)325-5805.

Well-Packed Pitas

A satisfying meal in a pocket for lunch or picnics.

Serves: 2

Ingredients
2 (6–inch) pita breads
1+1/2 tablespoons Stonewall Kitchen Maine Maple Champagne Mustard
1+1/2 tablespoons mayonnaise
2 lettuce leaves, washed and patted dry
3 ounces thinly sliced chicken, turkey breast or ham
3 ounces thinly sliced Swiss cheese
1 tablespoon julienned sun–dried tomatoes
4 very thin slices onion
1 ripe avocado, peeled and thinly sliced, optional
alfalfa sprouts, optional

Directions
Slice off a narrow wedge from one edge of each pita and carefully open.
Combine Maine Maple Champagne Mustard with mayonnaise in a small bowl, liberally brush onto insides of pita pockets.
Add lettuce, chicken, cheese, sun–dried tomato and onion.
Add avocado and alfalfa sprouts, if desired, and serve.

Morel Mushroom Breading

Ingredients:
One extra large egg, beaten.
One part each -Ritz crackers (crushed fine) and parmesan cheese.
Add fresh black pepper to taste.
Approximately 8 to 10, 2-3 inch morels (halved)
Unsalted Real Butter

Preparation:
Melt butter medium to high heat. Halve and wash the morels in cold water, use NO salt. Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg. Sprinkle lightly with black pepper (optional-mix the black pepper with the dredge mixture). Dredge through the cheese and cracker mixture until coated well. Drop coated morels into the hot skillet with real unsalted butter, turn once and until golden brown.
Serve hot.