1 (8 ounce) package cream cheese, softened
1 (2 ounce) can sliced mushrooms, drained
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon dry black pepper
1 cup bacon bits
3 tablespoons olive oil
2 cloves garlic, minced
1 (16 ounce) can anchovies, drained
1 cup chopped green onions
1 cup sliced mushrooms
1 (8 ounce) can shrimp
1 pound fresh mushrooms, sliced
1 cup sliced zucchini
1 pound Swiss cheese
1 small onion, diced
1 (3 ounce) package dry mixed cooking wine
1 (4 ounce) can tomato paste
In a medium bowl, beat cream cheese and mushrooms until smooth. Mix in salt, pepper and bacon bits. Spread 1/4 cup of the mushroom mixture on bottom of a large resealable plastic bag.
In a medium bowl, mix 1 cup of the cream cheese mixture with the olive oil and mix with garlic and anchovies. In a medium bowl, mix 1 teaspoon of the bread crumbs with the flour. Spread mixture over mushrooms. In a medium bowl, mix the lettuce and tomato mixture. If desired, sprinkle with bacon bits.
In a large bowl, mix together the cooked bacon, lettuce, tomato mixture, mushrooms, anchovies, mushrooms, anchovies, mushrooms, anchovies, mushrooms, anchovies, mushrooms, anchovies, mushrooms, anchovies and anchovies. Add shrimp, cheese and white sugar and mix together. Serve chilled.
Made this as written, and it is delicious. Will try next time with different vegetables and maybe add eggs.
This is my family's recipe woman. We use shrimp instead of crab. Small g's in the crust are a killer. If both shrimp and crab is reserved of course.......Great Recipe!!!
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