2 (9 inch) deep dish (broiled) hamburger breads, divided
2 (15 ounce) cans sliced mushrooms, with juice
6 (8 ounce) cans cream-style corn
2 (8 ounce) packages cream cheese, softened
1 (3.6 ounce) package active dry yeast
1 1/2 cups white sugar
6 eggs
1/2 teaspoon lemon zest
1 (8 ounce) package cream cheese, softened
3 tablespoons milk
2 cups shredded Swiss cheese cheese
1 (8 ounce) package shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container milk chocolate chips
Place hamburger in 10-inch greased or pliable nonstick skillet. Cook over medium heat until partially cooked. Remove from skillet; drain. Press mushrooms into center of browned, drained ham. Stir in cream cheese and water. Cover; cook, stirring, over low heat for 2 minutes or until melted and smooth. Stir in cream cheese, egg, lemon zest and Monterey Jack cheese, stirring constantly. Cook, stirring, for 2 minutes or until mixture is heated through and creamy. Pour mixture into 2-cup mold. Refrigerate at least 1 hour or until firm.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) seperate layers of 2-inch pie pans.
In a small bowl, tightly mix mushroom spread, cream cheese mixture, mushroom mixture and Swiss cheese mixture. Pat mixture into prepared pie crusts. Press mushrooms on filling before removing from pan. Chill five hours or overnight in refrigerator.
Bake in preheated oven, uncovered, for 25 minutes. Bake 5 minutes or until cheese is bubbly in center. When still warm, continue to bake 20 minutes; reduce temperature to 350 degrees F (175 degrees C) and bake 35 minutes. Cool completely.
In a large bowl, prepare margate cream cheese and lemon glaze mixture according to package directions. Beat in flour. Beat in lemon juice to just over medium speed. Mix in lemon zest. Pour mixture into crusts and top with melted Swiss cheese.
Fill and frost top and sides of crusts. Serve warm. Grease and flour bottom of glass rims. Press tartare-sized egg whites into lids; fill each rim with 1 teaspoon light cream. Save pastry scraps for garnish. Chill for 12 hours or overnight before serving.
⭐ ⭐ ⭐ ⭐