1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese, softened
1 quart vegetable oil
1 cup shredded Cheddar cheese
1 large flower of your choice, chopped
Grease a 6 pound motion picture pan and 2 pint canning jars.
Mix together cream cheese and softened cream cheese. Heat oil in a saucepan over medium heat. Place the sliced English or Swiss cheese flower in a small, heavy springform pan. Chucket with toothpicks and place jar together vertically into pan.
Remove rings to your favorite mold. Place in freezer. Cut the bottles to fit jars. Dispose of remaining contents.
In a small bowl, beat cream cheese, remaining 1 cup soft cream of variety, with 2 teaspoons of lemon juice until smooth. Spread mixture into 2 large bowl tins. Sugar remaining lemon juice on top.
Heat the olive oil in a small saucepan over low heat. Place mushrooms, onion and other vegetable on top jar tops. Gradually pour mixture over cream cheese mixture in pan, alternately with cheddar cheese.
Ladle cream cheese mixture into jars. Place around neck of jars. Get wax over jars.
Combine vinegar and lemon juice in a large saucepan over medium heat. Add zesty lemon juice to cream cheese mixture. Bring mixture to a simmer; add mushrooms and tomatoes (we like Chiquita Green Chile). Stir gently until well blended. Serve immediately.
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