1 1/2 cups milk
1/2 cup butter
1 tablespoon chopped onion
1/4 cup golden cream (Microwave)
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
2 teaspoons white sugar
1 tablespoon all-purpose flour
1 tablespoon reduced-fat cream cheese or margarine
1/4 cup sifted all-purpose flour
In a medium bowl, mix milk, butter, chopped onion and golden cream. Mix until the mixture is moist and sticky. mop up dripping roux. To make the filling: Stir 1/4 cup of lemon zest into flour mixture. Fold in cheese and 1/4 cup pepper. Sift flour into roux mixture. Spread mixture on chilled cookie sheets. Refrigerate leftovers,, reusing remainder of cream cheese and pepper.