1/2 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
3/4 cup all-purpose flour
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon salt
1/2 cup olive oil
1 tablespoon chili powder
1/2 teaspoon paprika
1 teaspoon dried dill weed
1 teaspoon dried sage
1 (14 ounce) can whole kernel corn, drained
1 1/2 cups sliced fresh mushrooms
1 (10.5 ounce) can tomato paste
1 1/2 cups heavy cream
In a large bowl, stir together onion, celery, green pepper, flour, olive oil, lemon juice, salt, olive oil, chili powder, paprika, dill, sage and corn. Mix well.
Transfer mixture to a large bowl. Mix in mushrooms, tomatoes, tomato paste, cream and cream cheese. Transfer mixture to a large bowl. Stir in the corn, mushrooms, tomato paste, cream cheese and cream cheese until well blended.
Cover bowl and refrigerate overnight. Garnish with remaining parsley and parsley crushed tomatoes before serving.
I don't know how they got it so good... I used shortening and cream of mushroom soup and it turned out fine. I did use guacamole, but it was missing something - a bit of salt and pepper. Maybe it's because I kept adding bread crumbs, but I found that I was making too much. I ended up adding 2-3 cups of the dry mix to almost all of the food, which worked fine. I was careful not to add the dry mix to the bowl I put the mixture in, as I didn't want it to over-brown or it wouldn't have a nice color. I used dried cranberries, black olives, and slivered almonds instead of toasted. I mixed the eggs instead of the whites. I added a little more water (not cocoa) at the end to keep the egg whites from curdling. I put the mixture
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