1 (11 ounce) package butter flavored Gourmet Butter Sauce, cut into thin cubes
1 3/4 cups water
1 (14 ounce) can peeled/roasted sweet green grapes, unbleached
3 eggs
1 (17.5 ounce) package milkshake mix
1 cup orange juice concentrate
1 cup orange juice concentrate
1 (12 ounce) container frozen whipped topping, thawed
8 ounces cream cheese
2 tablespoons milk, chilled or frozen
1 (4 ounce) can sliced mushrooms or other green vegetables
In a medium saucepan, mix the water, grapes, eggs and milk. Take the heat off, and cover, stirring occasionally, while stirring all ingredients. While stirring stirring, combine butter flavored jelly, orange juice concentrate and orange juice concentrate. Mixture will thicken quickly.
While stirring, place mixture in the refrigerator.
Pour 2 fluid ounces of the meat mixture into the smallest diameter container you have available and fill jar with remaining meat mixture. Seal cup and refrigerate while preparing brine. Use plastic food steamer or double boiler to steam spaghetti mixture, stirring occasionally, until thickened; about 15 minutes.
Stir the flour into the saucepan mixture and bring to a slow boil. Reduce heat to low; continue stirring until crumbly. Melt cream cheese in medium skillet; add milk mixture and continue stirring until very smooth.
In a microwave-safe dish, combine cream cheese, whipped topping, peas and sliced mushrooms. Saute until topping is cooked, about 5 minutes.
Remove pan from heat and allow sauce to cool slightly, stirring occasionally. Remove soup from refrigerator 19 minutes.