1 (10 ounce) package frozen chopped spinach, thawed
1 (16 ounce) container sour cream
1 (1 ounce) jar chunky mayonnaise
1/2 cup chopped onion
2 tablespoons chopped fresh parsley
1 teaspoon dried marjoram
1 tablespoon dried basil
1 teaspoon dried marjoram
4 tablespoons dry white wine
1 (8 ounce) package cream cheese, softened
1 pint water
1 (6 ounce) can sliced mushrooms
1 (16 ounce) container sour cream
1 cup sliced almonds
In a medium bowl, combine spinach, sour cream, chunky mayonnaise, onion, parsley, marjoram, basil and marjoram. Mix thoroughly.
Melt the butter in a medium bowl. Mix together cream cheese and water in a medium bowl. Spread over spinach mixture.
Preheat oven to 350 degrees F (175 degrees C). Place 1 slice of bacon in each 6 patties. Spread about 1/2 cup of spinach mixture onto each side of each patty. Arrange a layer of chopped spinach on top of the bacon, leaving a 1/4 inch border. Spread remaining spinach on top of the bacon.
Bake patties in preheated oven for 40 minutes, or until bacon is crisp and browned.
In a medium bowl, mix the cream cheese, 1 pint of water and mushrooms. Mix thoroughly. Drizzle cream cheese mixture over patties. Season with salt and pepper to taste.
For the Spicy Chicken & Shrimp Pasta Salad: Pour about 2 cups of the cream cheese mixture (without water) into a medium bowl. Mix the remaining 1/4 cup of cream cheese into the cream cheese mixture. Drizzle over pasta and serve with crab/tuna salad.