24 large stuffer mushrooms

8 ounces hot or sweet Italian sausage

2 cloves of garlic

3 tablespoons of olive oil

2 tablespoons of parsley

1/3 cup of Parmesan cheese

¼ cup of white wine

½ cup of Italian bread crumbs

Remove mushroom stems and chop finely. Remove casing from sausage, and put in skillet with mushroom stems, garlic and oil, breaking up sausage, cook until browned.

Add cheese, wine, bread crumbs and parsley. Fill mushrooms with sausage mixture and place in baking pan. Bake at 350 degrees for 30 minutes.

 

4 large sweet potatoes (cut into thick ¾ inch slices)

½ cup of brown sugar

¼ tsp. of salt

¼ tsp. of pepper

4 TBS. of butter

½ cup of coarsely chopped walnuts

 

Place half the potato slices in a 13”x9” pan. Sprinkle with half the sugar, half the salt and the pepper. Dot with half the butter.

Arrange remaining potatoes in baking pan. Sprinkle with remaining sugar and salt, and dot with remaining butter.

Cover with foil and bake approximately 30 minutes at 375 degrees. Remove foil, sprinkle with walnuts and bake an additional 30 to 40 minutes uncovered.