Almonds and Cream Cheese Recipe

Ingredients

1 cup all-purpose flour

1/2 cup light whipping cream

1 cup chopped celery

3 (8 ounce) packages cream cheese, softened

1 cup chopped onion

2 cups milk

salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

In a large bowl, mix flour, cream cheese, onion, milk, salt and pepper. Mix well, cover and refrigerate overnight.

Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 1 hour. Remove foil from skillet and bake for 10 minutes longer, until a toothpick inserted into center of the dish comes out clean. (Do not insert the toothpick into the center of the dish, or it will not stay inside.) Allow to cool to room temperature.

Comments

Mochollo Gollop writes:

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Good quality, but nothing really special about it. I was getting sick of packets of powdered "miso" soup, so I'd rather have miso rice. I used new potatoes and carrots, and it was pretty darn good. A few things I wouldn't really recommend: Instant noodles should be refrigerated at all times, or the flavors overpowering one another will begin to reduce. I also added an extra teaspoon of the "cyrillic" hot sauce, which is basically Fajitas with a twist. I served this over fettuccini and salad. It was pretty good, but I'd probably make it again--less soy sauce, more garlic salt, and probably less sugar. It's very simple and well worth trying.

Almonds and Cream Cheese Recipe

Ingredients

Directions

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