- and - 
Recipes - and - Recipes(Excellent pre-prandial drink accompaniment)
- Dice fairly finely, as much puffball as you have, making sure there is absolutely no yellow parts and all is pure white.
- Saute in butter with plenty of garlic and some salt and pepper.
- Cook until liquid is given off, then until most of this liquid is cooked away.
- Add a good handful of washed, finely chopped dill.
(At this point, if you have a lot, puffball mixture can be frozen in one or
two cup containers)
- To the puffball mixture you plan to use add a finely diced roma tomato
(for colour) and a small amount of finely diced real smoked cheese
(Mozarella Basil and Esrom are some types. Avoid processed smoked
Gouda)
- Heap mixture onto toasted bread (I use a delicious onion rye from my
local Polish bakery)
- Bake until cheese has melted and holds everything together.
Gloria Marsh
Toadhall Bed and Breakfast , Richmond Hill, Ontario
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