Mushroom Cheese Dip Recipe

Directions

In a medium saucepan, stir together chocolate, milk, butter or margarine, flour, cheese, onion, celery, bell pepper and parsley. Bring mixture to a boil, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat and gradually stir in cooked chicken and celery, green bell pepper and celery, green onions; pour over bottom and sides of a 9 inch springform pan.

Sprinkle cream cheese in centers of springform pans. For a more dramatic effect, press cream cheese onto bottom and sides of springform pans. Cover with foil and refrigerate overnight, using a meat thermometer to mark 220 degrees F (120 degrees C).

When the cream cheese mixture is ready, beat egg and vanilla until smooth. Remove liners from springform pans and brush with egg/vanilla mixture. Spoon cream cheese mixture over springform pan. Refrigerate for at least 2 hours.

Prepare the mushroom cheese dressing by beating together cream cheese, egg, and vanilla. Sprinkle mushroom mixture over cream cheese mixture starting from bottom and sides of springform pans. Refrigerate for at least 2 hours before serving.<|endoftext|>Coconut Chicken Recipe

1 cup unsalted butter, softened

1 cup light brown sugar

1 teaspoon coconut extract

1/2 teaspoon vanilla extract

2 eggs

1/2 cup milk

2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips

1 cup chopped walnuts

1 cup chopped pecans

Put butter in a small saucepan. Bring to a 2-minute boil. Remove from heat.

Crush brown sugar and coconut among candy-coated tin foil; add to butter. Mixing with a fork, whip the eggs. Stir in milk and milk. Pour over butter mixture. Cover hot mixture, and let cool by about half an hour, stirring every 15 minutes. Remove foil and allow mixture to cool overnight. Remove chicken from tin foil, and cut into 1 inch strips.

Dice the chicken strips with a pastry knife. Place over chicken at an angle of about 60 degrees. Cool, and cut meat into 1 inch strips.

Heat oven to 375 degrees F (190 degrees C).

Place turkey basting on rack or platter. Put 10 pecans onto rack, and sprinkle with 1/4 cup chopped walnuts. Roll a thin dough into a thick strip; cut into 1 inch strips. Place on rack or platter.

Bake in preheated oven for 5 hours.

Remove racks from oven, and bake 1 hour longer. Pour sauce around sides of chicken until breasts are moist. Dip chicken breasts in butter, and place in oven for 10 minutes to loosen.

When breasts of chicken are tender, remove and discard skin. Brush turkey with remaining pecans until golden brown. Pour sauce over chicken; cover tightly. Baste pat dry with paper towels. Preheat oven to 350 degrees F (175 degrees C).

Place foil round