2 (8 ounce) packages cream cheese, softened
1 (5 ounce) can crushed pineapple
1 (4 ounce) can shrimp, drained
1 (15 ounce) can whole crepe or chocolate peas, undrained
1 cup butter, softened
3 eggs, beaten
1 (16 ounce) can sliced mushrooms, undrained
1 (11 ounce) can artichoke hearts, drained
1 (12 ounce) package frozen mixed vegetables, thawed
1 tablespoon chopped fresh parsley
1/2 tablespoon salt
2 tablespoons white sugar
1/4 cup chopped fresh parsley
2 large carrots, sliced
2 medium onions, sliced
1 small green bell pepper, diced
2 medium carrots, sliced
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 (1 ounce) envelope shredded mozzarella cheese
1/2 cup chopped onion
1 (6 ounce) can sliced mushrooms, drained
1 bunch fresh spinach, grated
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, bring cream cheese, cream of tartar, pineapple, shrimp, whole crepe, artichoke hearts, vegetable, chicken and meat juices to a boil. In a medium bowl, beat sugar and 1/4 cup pineapple juice into medium bowl with wire whisk. Stir in crumbled 1/4 cup melted butter. Stir in eggs, mushrooms, artichoke hearts, vegetables, chicken, cream cheese, mayonnaise and 1/4 cup cheese. Pour mixture into prepared baking dish.
Bake in preheated oven for 1 hour, or until knife inserted in center comes out clean. Cool before serving.
To make the Asparagus Sauce: In the top of a double boiler, heat 1/2 cup pineapple juice, stirring gently until a syrup forms around the edges of the pineapple. When the syrup is thick, add 1 cup pineapple juice, 2 tablespoons cream cheese and 1 tablespoon mayonnaise. Stir together with a spoon and allow to heat through by 1/2 cup. Cool, refrigerate and serve.