Remarkable Mushroom Recipes

Hot Mushroom Turnovers

1 (8 oz.) bundle cream cheddar, relaxed
1/2 cup spread or margarine, relaxed
1 1/2 cups regular baking flour
1/4 pound new mushrooms, minced
1 medium onion, minced
1 1/2 tablespoons spread or margarine, softened
2 tablespoons harsh cream
1 tablespoon regular baking flour
1/2 teaspoon salt
1/8 teaspoon dried entire thyme
1 egg, beaten

Join cream cheddar and 1/2 cup margarine in a medium bowl, mixing great. Add 1 1/2 cups flour, blending until smooth. Shape mixture into a ball, and cover with saran wrap. Chill mixture for 60 minutes.

Saute mushrooms and onion in 1 1/2 tablespoons margarine in a weighty skillet over low intensity until delicate, blending habitually. Eliminate from intensity, and one up magic candy mix in harsh cream and next 3 fixings. Put away.

Roll baked good to 1/8 inch thickness on a softly floured surface. Cut with a 3 inch cutout. Place 1/2 teaspoon mushroom blend in focal point of each circle. Brush edges of circle with egg, and overlay batter into equal parts, squeezing to seal edges. Pleat edges, and prick top with a fork; brush tops with residual egg.

Put turnovers 1 inch separated on ungreased baking sheets. Prepare at 450 degrees for 12 minutes or until brilliant brown. Serve right away. Yield: 3 dozen turnovers.

Mushrooms A La Lord

3 cups cut new mushrooms
3 tablespoons spread or margarine, softened
3 tablespoons regular baking flour
1 cup cut celery
1/2 cup cut pimiento-stuffed olives
1/4 cup (1 oz.) destroyed cheddar
2 hard cooked eggs, slashed
1 cup milk
1/2 cup water
1 (10 oz.) bundle frozen patty shells, heated

Saute mushrooms in margarine in a weighty skillet over low intensity for around 5 minutes or until delicate, blending habitually. Add flour and mix until all around mixed. Add celery and next 5 fixings, mixing great. Stew, uncovered, 15 to 20 minutes or until thickened. Spoon filling into patty shells. Yield: 6 servings.