| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Bacon, Bobbie not, Cream chees, Mushrooms |
1 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon |
| 1/2 |
lb |
Fresh mushrooms; chopped |
| 1 |
md |
Onion; finley chopped |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 8 |
oz |
Pkg. cream cheese; cubed |
| 2 |
ts |
Worcestershire sauce |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
Fry bacon until crisp, and drain on paper towels. Crumble bacon and set
aside. Drain off bacon drippings, reserving 2 tablespoons in skillet. Add
mushrooms, onion, and garlic to skillet; cook, stirring often, until liquid
is evaporated. Stir in flour, salt and pepper. Then add cream cheese,
Worcestershire sauce and soy sauce; cook, stirring constantly, until cheese
melts. Stir sour cream and bacon into mushroom mixture; cook until
thoroughly heated, stirring constantly. (Do Not Boil.) Serve warm with
assorted crackers. Yield: 2 1/2 cups. Submitted to magazine by Grace
Bravos, Timonium, Maryland MC formatting by bobbi744@sojourn.com
Recipe by: Southern Living, September, 1981, p. 87
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 28, 1998
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”