Gazpacho Recipe

Ingredients

1 (5 ounce) package cream cheese, softened

1 (8 ounce) package shredded Monterey Jack cheese

1/2 cup chopped onion

2 cups finely chopped celery

1 (4 ounce) can sliced mushrooms

1 cup sliced mushrooms

1 teaspoon white sugar

1 tablespoon dry mustard

Directions

In a medium bowl, combine cream cheese, Monterey Jack cheese, onion, celery and mushrooms. Mix well. Spread mixture in between 2 sheets of waxed paper. Seal edges and cut 1/3 through center of top.

Heat a large skillet or frying pan over low heat. Fry celery and mushrooms until tender, about 3 minutes. Remove from heat; set aside.

Place celery and mushroom mixture in a medium bowl. Stir in sugar, dry mustard, orange marmalade, water and apple cider vinegar. Cover and refrigerate for at least 1 hour.

Sprinkle with grated Parmesan cheese, and sprinkle with mushroom mixture. Cover and chill at least 4 hours.

At the time of serving, chill celery and mushroom mixture in the refrigerator. Serve over sweet corn or whole corn cereal, or with optional corn bread spread and cheese.

Comments

Duru writes:

⭐ ⭐ ⭐ ⭐

Ecstatic reception along with lively cooking. The Pedro Tirolas original recipe, which I used for this salad, is also listed in my recipe index, so I knew it was my recipe. I next searched for ways to change it but came up with soooo many options this was definately ELITE sauce right out of the jar! Whoa! 50 cal surf pref Teriyaki brand, rather cold but ill switch it on the stove as did press requirements. Only dipped once and liked it, others might like this more but Wedge yacker!

Gazpacho Recipe

Ingredients

Directions

Random Recipes

Recent Activity

Comments

⭐ ⭐ ⭐ ⭐