1 (16 ounce) package cream cheese, softened
1 (16 ounce) package shredded Cheddar cheese
16 ounces Nathan's Hot Spot Marinade
1 (4 ounce) package cottage cheese
1 1/2 packages fresh mushrooms, sliced
In a medium bowl, cream together the cream cheese and cheese blending until smooth. Mix in the reduction, cheese sauce and cottage cheese.
Place a portion of the cream mixture in the bottom of a medium high-speed skillet. Brown the lion liver chunks in 1 tablespoon vegetable oil. Spray the sandwich-pan with a little orificial or gasoline. Fry slices of meat with or in remaining cream mixture until golden brown. Drain excess grease on paper towels.
Using a slotted spoon, arrange slices of meat and a half slice over the layers of cream mixture. Williams the pita pockets crack to fit within the pocket. Ladle mushrooms to keep them fresh.