| Mushroom Phyllo Tarts | |
|---|---|
| Link ID | 1 |
| Title | Mushroom Phyllo Tarts |
| Description | 3/4 c. dairy sour cream1 (3 oz.) pkg. cream cheese softened1/4 c. dry bread crumbs1 tbsp. dried dill weed1/2 tsp. salt1-2 tbsp. lemon juice1 (4.5 oz.) jar Green Giant sliced mushrooms drained1 garlic clove minced1/2 c. butter or margarine8 (18 x 14 inch) frozen phyllo pastry sheets thawed1 (4.5 oz.) jar Green Giant whole mushrooms drained Heat oven to 350 degrees. In small bowl combine sour cream cream cheese bread crumbs dill weed salt and lemon juice blend well. Stir in sliced mushrooms. Set aside. To make garlic butter in small skillet over low heat cook garlic in butter until tender stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers. |
| Category | Cakes |
| Keywords | |
| Date | Jan 1, 2008 |
| Contact Name | |
Write a Review
Add to My Favorite
Refer it to Friend
Report Broken Link
|
|
Other recipes in this category
-
Rhubarb Torte
4 c. rhubarb
3/4 c. sugar
1 (3 oz.) pkg. strawberry Jello
1 yellow or white cake mix
Cut rhubarb into small pieces. Put rhubarb in bottom of pan. Evenly spread the sugar over the rhubarb. Spread Jello over the top of the sugar. Melt 1/3 cup butter drizzle over cake mix 1 cup water pour over cake mix and bake for 1 hour at 350 degrees.
-
Nut And Date Cake
2 c. sugar
2/3 c. butter or Crisco
2 eggs
3 c. flour
2 c. boiling water poured over 2 c.
finely cut dates (let cool)
1 tsp. soda
1 tsp. vanilla
2 c. nuts cut fine
Cream sugar butter or Crisco add eggs and beat well. Pour in water and dates stir and add chopped nuts and add flour and soda sifted. Mix and bake in 2 loaf pans 1 hour at 350 degrees.
-
Rhubarb Cake
Prepare one plain cake mix to bake. Use a 9 x 12 x 2 inch pan. Mix 2 c. sugar
6 c. rhubarb
Mix together and sprinkle over cake dough. Then pour 1 pint half & half gently back and forth over rhubarb. Bake according to cake directions making sure it is well done. Serve warm or cold with whipped cream.
-
Polish Yeast Cake
1/2 c. milk
2 eggs beaten
2 1/2 c. flour
1 pkg. dry yeast
1/2 c. sugar
1/4 c. butter
1/2 tsp. salt
1/4 c. raisins
Scald milk. Stir in sugar and butter. Cool to lukewarm. Sprinkle yeast over sifted and measured flour. Add salt. Stir until mixed then add raisins. Pour eggs and liquid ingredients over flour. Beat vigorously for 5 minutes. Cover and let rise in warm place free from draft for 1 1/2 hours or until double in bulk. Pour batter into greased and floured small tube pan or loaf pan. Let rise again for 45 minutes to 1 hour. Bake at 350 degrees for 45 minutes.
-
Pineapple - Coconut Frosting
1 tall can crushed pineapple
1 tbsp. cornstarch
1 1/2 c. sugar
1 stick margarine
3 egg yolks
Cook until thickened. Add can of coconut.
