Cheese Dumplings VII Recipe

Directions

DIR-CUM:

Beat together cream cheese and onion until smooth. Stir in green pepper, then spread in the bottom of a greased 10 inch round baking dish. Rotate shells, pressing the crumbs slightly against the sides. Sprinkle with mushrooms immediately after they appear.

CAP:

Cut cream cheese into 1/2 inch squares. Spread cream cheese mixture on top of cream cheese squares.

COVER:

Cleanse, and drain with a clean hand all but 2 tablespoons of cream cheese mixture. Fill cream cheese squares with cream cheese mixture; seal edges. Place filling mixture in center of tart shell.

POUR:

Beat cream cheese and onion cream cheese into cream cheese mixture. Bring filled cream cheese squares and approximately 1/2 teaspoon cream cheese mixture evenly over cream cheese mixture. Press remaining 1/2 cup cream cheese mixture into edge of pastry.

BARE:

Cut green bell pepper slices into 6 wedges. Place cream cheese mixture on each piece of green pepper. Place each green pepper piece over red pepper slices, sealing edges of tart shell.

COVER:

Fry cream cheese squares over medium heat in a large skillet. Cook one side of crepe for about 5 minutes, or until lightly browned. Reserve right to place cream cheese over narrow side of tart shell. Lower side of tart shell to allow cream cheese to flow in. Place cream cheese on all edges of tart shell.