- ¹⁄₂ cup chopped fresh mushrooms
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 8 oz. cream cheese, softened
- 2 tablespoons creamy peanut butter
- 2 slices bacon—crisp and crumbled
- 3 green onions, finely chopped
Cook mushrooms in butter for 5 minutes, stir in lemon juice. Remove from heat. Beat cream cheese and peanut butter until fluffy. Stir in mushrooms and cover. Refrigerate at least one hour. Shape into ball and roll in bacon and onions. Cover and refrigerate until serving time. Serve with crackers.
SPINACH APPETIZER
- 1 pkg. frozen chopped spinach, thawed and drained
- 1 8 oz. cream cheese
- ¹⁄₂ teaspoon Beau Monde
- ¹⁄₂ teaspoon salt
- ¹⁄₂ cup chopped fresh parsley
- ¹⁄₄ cup chopped green onion tops
- 1 teaspoon Dill Weed
Mix everything together and serve on party rye.
BLUE CHEESE SPREAD
- 1 cup American blue cheese
- 1 cup cream cheese
- 2 teaspoons minced onion
- ¹⁄₂ cup sour cream
- 2 tablespoons white wine
- pinch garlic
- 4 strips crisp bacon, crushed
Mix all ingredients and chill. Serve on crackers.