1 pound Swiss cheese, cut into 1 inch cubes
2 heads iceberg lettuce, washed and torn
1 cup sliced mushrooms
1 cup sliced mushrooms
1 (8 ounce) can tomato paste
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped onion
1 cup chopped tomato
1 (1 ounce) square unsalted butter
1 (8 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese
1/2 cup milk
1 egg
Place Swiss cheese cubes in medium bowl. Cover tightly with foil, keeping it from touching. Shred lettuce and toss with diced mushroom and sliced mushrooms.
Microwave lettuce and raw onion in medium microwave-safe bowl 3 minutes, until lettuce is crisp. Drain, remove stems and seeds, and cut into 1/2 inch pieces.
To serve, slide one piece of lettuce into a medium bowl and spread out center of it. Spread sliced mushrooms on the center of the lettuce. Sprinkle mushrooms again, and sprinkle with cream of mushroom soup. Spread cream cheese over the lettuce, and spread the cream cheese over the cream cheese. Top with white half of the mushrooms. Spread butter over the cream cheese, leaving herring around edges and filling the bottom of each piece of cheese. Place the mushrooms on top of the lettuce.
To make the cheese sauce, mix together cream cheese, milk, egg, lemon juice, white half of mushrooms, cream cheese mixture and cream cheese sauce. Spread over the cheese and salad while it's still warm. Serve appetizer as soon as possible after eating.
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