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By Jayne Spencer and Joyce Ritchie
Ted Hengesbach, assistant professor of continuing studies and director of extended programs at Indiana University South Bend, whips up a merry mushroom paté, the recipe you'll find in the IU Home Pages' Links section this week.
The professor also likes to transform himself into Santa Claus, donning the same red suit Chancellor Herman B Wells wore for more than 50 years on his holiday campus rounds. Hengesbach will be appearing in full garb at this year's IUSB staff party.
How does he do It? Not to worry -- being the '90s kind of guy he is, Santa is getting an early start in the kitchen while the elves are scurrying in the workshop putting finishing touches on toys. Come Christmas Eve, the paté will be chilling while Santa's out filling up stockings for good girls and boys.
Clean mushrooms and chop fine. Chop the garlic. Put butter in pan over low heat and add the mushrooms, garlic and sherry and sauté until the liquid has evaporated (20-30 minutes). Add the mushroom mixture and parsley to the softened cream cheese and whip together. Add salt if desired.
Put into a pan (a medium-sized bread pan works great) after spraying with PAM or oiling with olive oil. Put in refrigerator at least overnight and better 24 hours to set well. Serve garnished with fresh mushroooms and grapes, with sliced mushrooms on top, with crackers or French bread rounds.
(NOTE: To help unmold the paté, cut strips of wax paper to fit the bottom of the loaf pan with the strips hanging over the sides; spray or oil the pan and the wax paper with PAM or olive oil. In addition, to help loosen the paté, put the pan in lukewarm water for 30 seconds.)