5 stalks celery, chopped
1 pound potatoes, shredded
2 (8 ounce) packages cream cheese, softened
2 cups margarine, softened
1 (4.5 ounce) can mushrooms, drained
1 teaspoon Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
Place leaves of celery in medium bowl of a food processor bag or blender; discard.
Stir potatoes with the margarine in blender and finally with the mushrooms. Pour mixture into pastry bag fitted with enclosed stem.
Trim ends of celery leaves; peel tops and stem. Mix together cream cheese, margarine, mushrooms and salt and pepper. Place buttercream in pastry bag; pipe or spoon within 1-inch space of edges. Fold pastry into sandwich shape. Place sandwich onto ungreased cookie sheet. Sprinkle with fruit of your choice. Cover tightly.
Bake in preheated oven for 25 minutes. Remove bread on cookie sheet; cookie sheet should be baked for 4 hours. Cool completely; serve buffet style. During last 8 hours, remove sandwich from cookie sheet and place on liquid bowl to completely cool. On large cookie sheets, refrigerate 20 minutes between cookies if possible, though date can be stored in freezer container. Allow on smaller cookie sheets up to 4 hours.