Phyllis Diller's Corn-Mushroom Saute
1/4 cup butter
4 cups whole kernel corn
1/2 cup sliced green onions
1/8 cup chicken stock
2 cups sliced fresh mushrooms
salt, pepper, and dill weed to taste
Melt butter in a large skillet. Add corn and onions; saute.
Add chicken stock. Cook 3 minutes, stirring occasionally. Stir in sliced mushrooms and cook an additional 2 minutes.
Just before removing from heat, season to taste with salt, pepper, and dill weed.
Phyllis Diller's Hot Slaw
1 medium head cabbage, grated
1/3 cup vinegar
Scant 3 tablespoons sugar
Salt and pepper
In saucepan, cook cabbage, covered, in about 1/2 cup boiling salted water for 2 minutes or until barely cooked. Drain.
Combine egg, vinegar and sugar. Pour egg-sugar mixture over cabbage, stirring over low heat only until egg starts to congeal. Remove from heat.
Season to taste with salt and pepper. Serve at once. Makes 6 to 8 servings.
Phyllis Diller's Potato Salad
4 large potatoes, peeled
1/4 cup fresh lemon juice
1 tablespoon granulated sugar
1 cup mayonnaise
2 small white onions, finely diced
In saucepan. cook potatoes in boiling salted water until tender but still firm. Drain and cool. Slice thinly with sharp knife.
Combine lemon juice, sugar and mayonnaise. Pour over sliced potatoes and onions in bowl. Mix. Cover.
Refrigerate several hours before serving. Makes 6 servings.
Note: Other ingredients that can be included are chopped, hard-cooked egg, chopped celery and-or water chestnuts.
Phyllis Diller's Stuffed Mushrooms
3 tablespoons minced onions
1/4 clove minced garlic
1/2 teaspoon butter (or olive oil)
4 1/2 oz. (1/2 cup) can deviled ham
2 tablespoons grated Parmesan cheese
2 tablespoons bread crumbs
1 beaten egg yolk
2 1/2 tablespoons chopped parsley
Pinch of cracked (or freshly ground) pepper
1/8 teaspoon seasoned salt
1. Saute onion and garlic in butter over very low heat until onion is transparent. Stir often.
2. Combine deviled ham, Parmesan cheese, bread crumbs, beaten egg yolk, parsley, pepper and seasoned salt. Add onion mixture.
3. Remove stems from cleaned mushrooms. Fill caps with ham mixture. Dust tops with paprika. Place in a greased pan. Bake at 375 degrees 15-20 minutes or until mushrooms are tender. Serves 3 as an entree, 4-6 as hors d'oeuvres.