| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Spreads, Mushrooms |
4 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon |
| 8 |
oz |
Fresh mushrooms; coarsely chopped |
| 1 |
md |
Onion; finely chopped |
| 1 |
|
Clove garlic; finely chopped |
| 2 |
tb |
Wondra flour |
| 1 |
ds |
Salt & pepper |
| 1 |
pk |
(8 Oz.) cream cheese; cubed |
| 2 |
ts |
Worcestershire sauce |
| 1 |
ts |
Soy sauce |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
In skillet, cook bacon until crisp, drain and set aside. In 2 tablespoons
of bacon fat, cook mushrooms, onion and garlic until tender. Stir in flour,
salt and pepper. Add cream cheese, Worcestershire and soy sauce. Heat until
cheese is melted. Stir in sour cream and crisp, crumbled bacon. Heat
through. Do not boil. Serve at room temperature on crackers. Makes 2 cups.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
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