Clients' favorites recipes are perfect for sharing

My husband and his clients shared an unusual bond: They would talk about God, books or food.

One client used to laugh about how they would cook throughout her hair appointment.

Allen, my husband, loved to eat good food, and he loved to cook. Sometimes he would prepare the entire meal, other times, he would just relax and enjoy what I made.

As some readers know, my husband died last week much too soon. As I struggled with this column, I thought I would share some of the good and unusual recipes that his clients sent me over our 29-year marriage.

Some are fattening, some are not, but all taste good. I trust some will become staples in your recipe box or computer file.

MUSHROOMS ROCKEFELLER

18 large fresh button mushrooms (about 1 pound)

2 slices bacon

1/4 cup chopped onion

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 tablespoon lemon juice

1 teaspoon grated lemon peel

1/2 jar (2 ounces) chopped pimiento, drained

Lemon slices and lemon balm for garnish

Lightly oil 13-by-9-inch baking dish; set aside. Preheat oven to 375 degrees. Brush dirt from mushrooms, clean by wiping mushrooms with damp paper towel.

Pull entire stem out of mushroom cap; set aside. Repeat with remaining mushrooms. Place caps in single layer in prepared baking dish; set aside.

Cut thin slice from base of each stem with paring knife; discard. Chop stems.

Cook bacon in medium skillet over medium heat until crisp. Remove bacon with tongs to paper towel. Add spinach, lemon juice, lemon peel and pimiento; blend well. Stuff mushroom caps with spinach mixture using spoon. Crumble reserved bacon and sprinkle on top of mushrooms. Bake 15 minutes or until heated through. Garnish if desired. Serve immediately.

Makes 18 appetizers.

Nutrients per 1 appetizer: Calories, 17; fat, trace; cholesterol, trace; sodium, 26 milligrams.

OYSTER AND ARTICHOKE SOUP

1 can artichoke hearts, drained and quartered

1 pint oysters

1 can cream of celery soup (I use cream of mushroom)

1 bunch green onions, chopped

1/2 stick butter, not margarine

3-4 large cloves garlic, chopped

2-3 tablespoons dried parsley flakes

1 large bay leaf, crushed

Creole seasoning to taste

Salt (only if needed)

Melt butter. Sauté onion and garlic in butter. Add oysters and oyster water (check for shells). Add parsley and bay leaf. Simmer about 5 minutes. Add artichoke hearts and canned soup. Cook for about 30-40 minutes on medium heat. If soup is too thick, add a little water. Add Creole seasoning and salt (if using).

OKRA SOUP

Salt and pepper to taste

Chopped onion, bell pepper and celery

Sliced okra, fresh, if available, otherwise, frozen sliced will work

Smoked sausage, sliced thin and browned

1 can beef broth

Water, you be the judge

Sauté seasonings in either bacon or sausage drippings. Add okra, sausage, canned beef broth, desired amount of water and simmer until thoroughly heated.

Note: Hillshire Farms hot smoked sausage works well because it isn't a fatty sausage, but your favorite smoked sausage will be fine.

WHITE CHICKEN CHILI

1 pound cooked skinless chicken breast

2 (14-ounce) cans Northern beans (white beans)

1 (14-ounce) can chicken broth, canned

1 (10-ounce) can chopped green chilies

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup milk

1 medium onion, chopped

1 tablespoon oil

1- 1/2 teaspoons garlic powder

1 teaspoon cumin

1 teaspoon oregano

1/4 teaspoon cayenne pepper

Sauté onion in oil. Shred the cooked chicken and add all ingredients to a large pot. Simmer 30-45 minutes.

Serve in bowls and sprinkle with cheese on top.

BUSY DAY OVEN-FRIED CHICKEN BREAST

3/4 cup plain dried bread crumbs

1/2 cup all-purpose flour

1 teaspoon paprika

1 teaspoon poultry seasoning

1 teaspoon onion salt

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme leaves

1/4 teaspoon pepper

1 tablespoon plus 1- 1/2 teaspoons vegetable oil

4 whole chicken breasts, skinned and split (about 4 pounds)

Heat oven to 400 degrees. Combine bread crumbs, flour, paprika, poultry seasoning, onion salt, garlic powder, thyme and pepper in shallow dish. Stir with fork until well blended. Add oil gradually. Toss with fork to blend.

Moisten chicken with water. Roll in coating mixture. Place in single layer on a 15- 1/2- by 10- 1/2- by 3/4-inch jelly roll pan or other large shallow pan. Sprinkle any remaining crumb mixture over chicken.

Bake at 400 degrees for 30 minutes or until chicken is no longer pink in center.

Nutrients per serving: Calories, 200; fat, 5 grams; cholesterol, 65 milligrams; sodium, 145 milligrams.

HERSHEY'S CHOCOLATE SYRUP CAKE

1 stick margarine

1 cup sugar

4 eggs plus 1 tablespoon boiling water

1 cup self-rising flour

1 teaspoon vanilla

1 (16-ounce) can chocolate syrup

Cream margarine, sugar and eggs. Add 1 or 2 tablespoons boiling water; add flour, vanilla and syrup. Mix together and pour into a 9-by-13-inch pan. Bake at 350 degrees for 30 minutes.

Icing:

1 stick margarine

1 cup sugar

1/3 cup evaporated milk

1/2 cup chocolate chip morsels

Nuts (as many as you like)

Cook margarine, milk and sugar until dissolved. Then boil 1 minute. Add chocolate chips. Remove from stove; stir in nuts and pour over warm cake.

APRICOT MOUSSE

4 cups vanilla low-fat yogurt

2 cans (16-17 ounces each) apricot halves in heavy syrup, drained

1 tablespoon sugar

1 1/2 teaspoons orange-flavored liqueur, optional

1 cup fresh blueberries

4 strawberries

Mint leaves, optional

Spoon yogurt into large strainer lined with double thickness of cheesecloth or a coffee filter. Place bowl beneath but not touching strainer to catch liquid. Cover; chill 24 hours.

Scrape yogurt into a medium bowl. Discard liquid. Place apricots in a food processor or blender. Process until smooth. In a large bowl, combine apricot puree, drained yogurt, sugar and liqueur; mix well. Cover; chill at least 30 minutes.

To serve, spoon blueberries into 6 wine glasses or dessert dishes, reserving a few berries for the top. Spoon mousse over berries. Hull strawberries and slice thinly. Top each serving of mousse with a few sliced. Sprinkle with remaining blueberries and garnish each with a mint leaf.

Makes 6 servings,

Nutrients per serving: Calories, 200; fat, 3 grams; cholesterol, 5 milligrams; sodium, 105 milligrams.

I hope you will give theSE a try and let me know what you think.

Andrea Yeager, can be reached at ayeager51@cableone.net and at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.

This story was originally published August 5, 2015 at 12:00 AM with the headline "Clients' favorites recipes are perfect for sharing."