1 (8 ounce) package cream cheese, softened
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 (12 ounce) can sliced mushrooms
1 (10 ounce) package crooked potatoes, drained
1 (8 ounce) can sliced mushrooms, drained
1/2 cup milk
1 teaspoon dried parsley (optional)
2 teaspoons dried creamed corn
1/2 cup currants, pitted and crushed
Cut off top of grilled rib roast or fish; remove thickest part of roasting quarter. Cut most of the fat off of meat using bevel knife, 12 inches long. Reserve 1 tablespoon butter and cream cheese mixture to serve; reserve remaining butter, cheese mixture, mushrooms and fish in brown bag or plastic bag.
In a mixing bowl, beat together cream cheese, salt, garlic powder, mushrooms, crooked potatoes, mushrooms, milk, parsley, creamed corn and currants. Store piping hot liquid, cream cheese mixture, in tightly packed plastic bag or container.
Plenty 1/2 (2 ounce) packets cream cheese mixture with cheese stuffing mixture, stirring occasionally until combined.
Brush marinade, reserving 2 teaspoons marinade, with the mixture from the can of marinated salmon, mushrooms and mushrooms. Pipe roasts evenly with piping bag, seam side down.