Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Thursday, March 24, 2011

CORRECTIONS to ingredients in Mushroom Tartlets 3/24/11

Those wonderful mushroom tartlets I blogged about today—confound it, I messed up on my ingredient list. Thanks to a faithful reader I discovered that 1/4 teaspoon fat-free cream cheese actually needed to be 1/4 cup. (1/4 teaspoon would have been microscopic!) Plus I left out a very important item—1/8 teaspoon nutmeg, which you add with onions, garlic, and pepper.

So here’s the (correct) recipe in full. Believe me, this dish is so terrific, you for sure want everything to be right!

Mushroom Tartlets

cooking spray
2 cups chopped mushrooms
1/3 cup chopped onion
3 tablespoons green onion, chopped
1/2 teaspoon garlic, minced
1/8 teaspoon black pepper
1/8 teaspoon nutmeg
1/4 cup fat-free cream cheese, softened (I used Neufchatel)
12 wonton wrappers

Preheat oven to 375 degrees. In small bowl mix mushrooms, onions, garlic, and spices. Add cream cheese; mix well. Spray each muffin cup with cooking spray. In each muffin cup place one wonton wrapper. Spoon 2 tablespoons of mushroom mixture into wonton cups. If you have any mixture left over, evenly divide it among the 12 tartlets. Bake 8 to 10 minutes until edges are brown. Makes 12 servings.

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