1 (3 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese spread
2 (4 ounce) cans sliced mushrooms, drained
4 ounces Italian cheese, softened
3 tablespoons ketchup
3 tablespoons prepared horseradish
salt and pepper to taste
1/2 teaspoon chopped fresh parsley
5 eggs
2 tablespoons milk
1 (8 ounce) can cottage cheese
In a medium bowl, mix together cream cheese, cream cheese spread, mushrooms, Italian cheese, ketchup, horseradish, salt and pepper. Cover, and refrigerate for at least 4 hours.
Preheat grill for medium heat.
To make the sauce, combine ham, onions, celery, parsley and eggs. Mix together well.
Gradually heat remaining water (water your choice) in medium saucepan over low heat. Stirring occasionally, bring to a boil. Reduce heat, and simmer or pour into the pan.
Trim the tops of the squash, squash, carrots and onion; let stand 1 minute. Remove the slabs from squash, and cut into cubes. Combine cream cheese, egg, broke tempeh, milk, cottage cheese and sliced mushrooms. Stir thoroughly. Fasten tortillas with paper towels, wrapping 2 or 3 edges of each. Grill, turning once, at least 5 minutes on each side.