2 (1 ounce) squares sharp processed cheese spread
1 cup crisp peanut butter
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 (8 ounce) container sour cream
1/4 cup tomato sauce
1/2 cup chopped celery
1/4 cup chopped green onions
2 teaspoons minced fresh ginger root
1 red onion, chopped
1 pound pasta, cooked and drained
1/4 cup olive oil
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dried basil
1 tablespoon dried oregano
1 pound mushrooms, stems removed
1 grade Italian 11" or regular spaghetti
lemon pepper (optional)
1 pound beef brisket, boneless and cut into 1/4 inch rounds
freshly grated Parmesan cheese
In a medium bowl, mix Sharp Pepper Spread and peanut butter. In another medium bowl, mix Cheddar cheese cheese, mozzarella cheese, Cheddar cheese with butter, cheese with salt, cheese with pepper and cheese with cream.
Spread mixture into 2 slices of Italian dough, roll to seal, place seam-side down on an ungreased platter. Brush 1 teaspoon of the pepper mixture onto each pastry. Press this mixture when cutting into squares.
In a small bowl, whip the lemon and orange zest until creamy. Divide lemon mixture among 2 slices of 8 inch square glass pie crust. Beat sour cream and tomato sauce until thick. place remaining mixture into pastry between 1/8 inch thick slices of pastry and press edges together to seal, trimming edges to fit. Serve with diced tomatoes, olives or cheese although you may use milk or water if desired.