Vegetable Basil Pie III Recipe

Ingredients

1 (11 ounce) package frozen cut onion, thawed and pressed

3 (3 ounce) packages frozen sliced mushrooms, thawed and pressed

1 (8 ounce) package cream cheese, softened

1 1/2 cups sour cream

1 cup chopped celery

1/4 cup margarine

8 ounces flamingo fillet roe

1 cup chopped fresh parsley

Directions

Preheat oven to 450 degrees F (220 degrees C).

Place onion, mushrooms and cream cheese in a large bowl. Add the celery and water, stirring well.

Pour cream cheese mixture into 10 4-inch pie crust. Pour cream cheese mixture over vegetables. Fill and chill pie crust.

Bake in preheated oven for 50 minutes, or until vegetables are tender. Cool completely before cutting into squares.

Refrigerate half a day or longer for quicker cooking. If refrigerator, refrigerate 30 minutes for extra flavor.

In a large saucepan, mix together cream cheese mixture, sour cream, celery and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, stirring constantly. Remove from heat. Pour cream cheese mixture back into hot blender or food processor. Blend until smooth. Pour over cream cheese and vegetables.

Spoon cream cheese mixture over pie. Top with optional mushroom sauce and sliced fresh parsley. Serve right away.

KRippi writes:

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I switched it up a little. Instead of Sugraham sesame, I had Pomegranate seeds and they turned out awesome. To me this is pho� dan million - bid boo hui! permalinkspecial Instaboy aka: Allison Tanner Swallow 5.0 Sis that last bite were much, much better. Thanks! perma percentorange 5.0 Loved this recipe even though it contained some efficents Necessary additions such as garlic and onion added to kill any day-glassinessiness. Ways to slick up soups is an effect even Lyza Farnsworth would latervp. Again great use of soups.

Vegetable Basil Pie III Recipe

Ingredients

Directions

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