3 tablespoons Royal Crust
1 1/2 cups shredded carrots
1 1/2 cups shredded Swiss cheese
1 1/2 teaspoons dried minced onion
1 teaspoon garlic powder
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 tablespoons Worcestershire sauce (optional)
1 teaspoon dried red pepper flakes
2 tablespoons dried oregano
1 teaspoon dried rosemary
1/4 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon dried tarragon
1 cup water
2 tablespoons butter, margarine or margarine
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix royal crust ingredients. In a separate bowl, mix cheese, onion, garlic powder, and Worcestershire sauce. Mix well. Spread mixture onto the bottom of a 9 inch springform pan. Sprinkle carrot mixture over the cheese mixture. Sprinkle top with minced garlic and oregano.
Bake in preheated oven for 55 minutes. Remove from oven and sprinkle with rosemary and sage. Cover and bake for an additional 15 minutes. Cool completely. Refrigerate leftover cream mixture. Tempeh may be kept refrigerated.
In a medium bowl, combine butter or margarine and butter mixture with lemon currants. Cover and refrigerate approximately two hours. Mix cream with reserved lemon currants and return to room temperature.