1 lb Fresh mushrooms

10 bn Green onions

1 c Butter or margarine-2 sticks

12 c Coarse soft white-bread

Crumbs (24 slices) 1 ts Salt

1. Wash mushrooms and trim; chop caps and stems. (There will be about 5

1/2 cups.)

2. Trim onions and slice. (There will be about 6 cups.)

3. Saut‚ mushrooms and onions in butter in a large frying pan 10 minutes,

or just until wilted. Pour over bread crumbs in a large bowl; sprinkle with salt; toss lightly until evenly moist. Makes approximately 10 cups or enough to stuff a 12-pound bird. Source: Family CIrcle Illustrated Library of Cooking Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.