This is a cookbook by a woman literally named Candy Christmas. She was originally Candy Hemphill but married a man named Ken Christmas. Later this week I will have pics of my Mom's house decorated for the holidays. We literally live in Santa's house during Christmas. It is my Mom's favorite holiday and everything is dressed to the nines. One of the things she has is a lot of Christmas Cookbooks. Some are dated back to the early 1900's. We found Candy's Christmas Collection at a yard sale and brought it home. It is full of stories from her childhood ( most of which is a little sickening sweet and too preachy for my tastes) and little crafts that you can do but the star of the show is the recipes. There are so many great ones and we have used quite a few on occasion. Christmas Eve is the big deal here. We have a huge party with just us as guests and we feast on fabulous food and enjoy the time together. One of the staple recipes for the party comes from this cook book.  It is called Sausage-Mushroom Caps and we all love it. I definitely would recommend this holiday cook book. It is a wonderful addition to your recipe collection and if you don't want to buy it I would get a copy from the Library.
Sausage-Mushroom Caps
1 1/2 pounds medium mushrooms
1/2 pound pork sausage
1/2 cup Mozzarella cheese, grated
1/2 seasoned bread crumbs
Parsley for garnish
Directions:
1. Preheat the oven to 450 degrees
2. Remove the stems from the mushrooms, chop the stems and set aside.
3. In a skillet over medium heat, cook the sausage until well browned. With a slotted spoon, remove to sausage to paper towels to drain. Spoon of all but 2 tablespoons of the drippings from the skillet. ( add vegetable oil, if needed, to equal 2 tablespoons)
4. In hot drippings over medium heat, cook the mushroom stems until they're tender, about 10 minutes, stirring frequently. Remove the skillet from the heat, stir in sausage, cheese and breadcrumbs.
5. Fill mushroom caps with the mixture and place stuffed mushrooms in a 15 1/2 by 10 1/2- inch jelly roll pan. Bake for 15 minutes.
6. Garnish with parsley.
'Til We Read Again,
Bobbie