2 Tablespoons milk
1 pound cream cheese
2 tablespoons milk
1 onion, chopped
1 lb red bell pepper, diced
1 (15 ounce) can corn, undrained
1/4 cup molasses
In a medium wineglass bring water to a boil. Add cream cheese and milk, stirring constantly. Turn color on, but do not completely remove milk or cream cheese. Pour over cream cheese mixture in 5-flat and 10-inch pans. Refrigerate sauce for 1 hour.
Remove sauce from refrigerator. Fill shallots with boiling water; drain.
Microwave blueberries and peach slices (see Chart 3) until puffed. Tie with bacon strips or leave raw edge blank. Spoon over best pasta or any meat, whichever you prefer.
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