| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, To post |
48 |
Servings |
INGREDIENTS
| 9 |
oz |
Cream Cheese; softened |
| 1 |
|
Stick Butter; softened |
| 1 1/2 |
c |
Flour |
| 1 |
lg |
Onion; minced |
| 1/2 |
lb |
Mushrooms; minced |
| 3 |
tb |
Butter |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Thyme |
| 2 |
tb |
Flour |
| 1/4 |
c |
Sour Cream |
INSTRUCTIONS
DOUGH
FILLING
FOR THE DOUGH:
Cream ingredients thoroughly and chill.
FOR THE FILLING:
Sauté onion and mushrooms in butter; add remaining ingredients, except sour
cream, and cook until thickened. Stir in sour cream.
Divide dough in half and roll each half thinly. Cut in rounds and place as
much of the mushroom mixture on each as possible; fold over to make
half-round and seal. May be frozen at this point. Preheat oven to 450°.
Remove desired quantity from freezer; pierce each top with knife point and
brush each with a mixture of one egg yolk, beaten with 1 teaspoon water.
Bake 12 to 15 minutes until golden. Makes at least 4 dozen. You may have
some mushroom mixture left over.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe by: Mrs. George W. Higginbotham Posted to MC-Recipe Digest V1 #697
by Bill Spalding <billspa@icanect.net> on Jul 30, 1997
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”