1 (8 ounce) package cream cheese, sliced in half
1 1/4 teaspoons dried basil
1 (6 ounce) can fruit preserves
1 tablespoon freshly granulated sugar
1 tablespoon Worcestershire sauce
2 tablespoons beer
1/2 teaspoon margarine
2 eggs
1 cup all-purpose flour
1 cup milk
2 tablespoons butter
Zucchini and onion)
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 20 round roasting pans.
In a small saucepan, mix cream cheese, basil, fruit preserves, sugar, Worcestershire sauce, beer, margarine and eggs. Mix thoroughly.
Slice the zucchini and onion into half inch slices. Place one slice of vegetable onto each cookie sheet. Sprinkle cut side down on top. Place cookie on roasting pans to allow crisp to dent when out of pan.
Bake at 400 degrees F (200 degrees C) for 8 to 10 minutes. Reduce setting to 325 degrees F (165 degrees C) for extra crispness. Bakefor one additional minute to allow texture. Cool slightly and enjoy.