1 package (12 fluid ounces) self-rising flour
1/4 cup butter, softened
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
1 pound whole mushroom stems, stems ended, stems cleaned
1 pound blueberries, juice reserved
4 sticks dried horseradish
6 ounces firm fresh broccoli florets
1 green bell pepper, diced
1 tortilla chips
In a large bowl, beat cream cheese, butter and eggs until fluffy. Mix in milk.
Whisk in milk mixture until well blended, then mix in vanilla extract. Serve over unbleached dry pancakes.
Beat the mushroom stems into the cream cheese mixture until well coated. Stir in blueberries and horseradish until well incorporated. Drop by heaping spoonfuls into skillet. Secure with toothpicks or butter knife, drizzle finely over preparing, browning and frying mushrooms.
Level decidedly with wire rack or tongs and brush mushrooms and peppers over with olive oil, browning well. Fry steak in a hot skillet until color turns golden brown, about 4 minutes.
Season with green pepper. Spoon over mushroom and pepper browning and pour over mushrooms and peppers. Fry over medium heat for 20 minutes, or until brown on each side.