Name: Mushroom Spread
Ingredients: 8 oz Mushrooms, coarsely chopped; 2 tb Chopped onion; 1 tb Margarine or butter; 3 oz Cream cheese, softened; 1/4 ts Salt; 1/4 ts Dried basil leaves; 2 Sprigs parsley; 18 Round butter-flavored crackers

It is one of the most dangerous diseases of professors, and one of the greatest scandals of this age, that persons taken for eminently religious are more impatient of plain, though just, reproof than many a drunkard, swearer, or fornicator; and when they have spent hours or days in the seeming earnest confession of their sin, and lament before God and man that they cannot do it with more grief and tears, yet they take it for a heinous injury in another that will say half so much against them, and take him for a malignant enemy of the godly who will call them as they call themselves.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Dairy		Appetizers, Crocker	9	Servings

INGREDIENTS

8	oz	Mushrooms, coarsely chopped
2	tb	Chopped onion
1	tb	Margarine or butter
3	oz	Cream cheese, softened
1/4	ts	Salt
1/4	ts	Dried basil leaves
2		Sprigs parsley
18		Round butter-flavored crackers

INSTRUCTIONS

Cook and stir mushrooms and onion in margarine in 10-inch skillet over
medium heat until all liquid is absorbed, about 10 minutes.
Place mushroom mixture, cream cheese, salt and basil in blender container.
Cover and blend on high speed, stopping blender occasionally to scrape
sides, until smooth, about 2 minutes. Add parsley. Cover and blend on high
speed just until parsley is chopped, about 30 seconds longer. Pour into
serving dish. Cover and refrigerate until firm, about 3 hours.
Garnish with mushroom slices and parsley sprigs if desired. Serve with
crackers. 9 servings (2 ts per cracker); 85 calories per serving.
Source: Betty Crocker's Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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