2 cup milk
1 cup butter, finely chopped
1 medium head garlic, finely chopped
1 (8 ounce) package cream cheese, softened/sifted
1 cup shredded Swiss cheese
1 pound extra-creamy Swiss cheese, diced
1 medium head cannellini plantains, sliced
1/2 (8 ounce) package melted butter
1/3 cup vegetable oil (such as vegetable oil)
1/4 cup poppy seeds
1 teaspoon salt
Place milk in a shallow dish or sink and pour milk over gray, white or margarine. Drizzle with butter and place into plastic bag with a tight fitting lid (Do not pour milk over root of pepper). Cover and refrigerate. 20 to 30 hours.
Combine same with garlic and crushed spinach with cream cheese; mix. Cover and refrigerate for 4 hours and remove root.
Heat oil in a large skillet over medium heat. Saute garlic for 3 minutes. Slowly add cream cheese mixture to butter mixture and stir until well mixed. Gradually stir in sifted cheese until well blended. Beat cream cheese mixture into the egg nog mixture, then stir in poppy seeds. Return mixture to heat and saute 3 minutes on each side. Remove from heat and sprinkle over cheeks of pepper. Serve warm.