You probably could not tell by looking at me that I 'gets my eat on'..(sike!) Anybody that really knows me, knows that I get 'My Cook-On' too. In 2002 I released and sold a calender cookbook called 'A Sistahs Got to Eat' . Many of you have asked for more original Olivia recipes, so every month you can log on and get your 'Cook-On' by following these easy and inexpensive original Olivia Fox Recipies.

Keep in mind many of my recipes do not claim to be for everyone, meaning if you are following strict low sodium, low fat, low sugar, no carb diets, subsitute various items on the recipes to suit your own dietary needs. Most importantly, have fun preparing each dish but remain aware of your health and commit yourself to take care of your mind, body and soul.

Remember: If you destroy your body, where will you live? Think About It.

Peace and Chicken Grease!!

BREADED SHROOMS

INGREDIENTS:

1-6 OZ PACK OF PORTABELLA SHROOMS

BREADING (I USED 1-15 OZ. PROGRESSO PARMESAN FLAVOR

PEPPER

GARLIC

ADOBO ALL PURPOSE SEASONING

OLIVE OIL

3 EGGS (FOR EACH 6 OZ. PACKAGE)

CRÈME

RINSE PACKAGE OF MUSHROOMS VERY WELL UNDER COOL WATER, LET DRAIN

MIX IN A SMALL BOWL, 3 EGGS, 1-TABLESPOON CRÈME. ADD ¼ TEASPOON PEPPER AND ADOBO ALL PURPOSE SEASONING

IN A SANDWICH BAG, POUR 1 CUP OF BREAD CRUMBS

(FOR SPICY SHROOMS, SPRINKLE A DASH OF PEPPER AND GARLIC INTO BAG)

HEAT SKILLET WITH ½ CUP OLIVE OIL

ALLOW TO HEAT UNDER ME/HIGH FLAME

DIP SHROOMS IN EGG MIXTURE, THEN DIP INTO BREAD CRUMBS

BROWN BOTH SIDES OF SHROOMS AND PLACE ON A PLATE WITH PAPER TOWELS LINING IT TO ABSORB EXTRA GREASE

SERVES 2-4

*FOR DIPPING SUGGESTION TRY:

BLUE CHEESE DRESSING

PURE HONEY