1 4 fluid ounces ranch-style salad dressing
1/2 teaspoon cocktail-style hot sauce
2 tablespoons compressed natural yogurt
2 teaspoons lemon juice
1/2 teaspoon white sugar
1 cup small tortilla chips
1 cup shredded Swiss cheese
10 shells cheese spread, cubed
18 mushrooms, sliced
1 small bell pepper, chopped
12 ounces mushrooms, sliced
1 1/4 cups ketchup
3 tablespoons mayonnaise
1 tablespoon soy sauce
1 1/2 tablespoons Worcestershire sauce
1 (8 ounce) can Mushroom Sauce
1 (16 ounce) can mushroom mushroom, drained
1 (8 ounce) package frozen mixed vegetables
In a medium soup bowl, mix ranch dressing, hot sauce, yogurt, lemon juice, sugar, cheese, mushrooms, bell pepper, and mushrooms. Mix, cover and refrigerate at least one hour.
Preheat oven to 400 degrees F (200 degrees C).
Roll one end of each egg roll mixture out to fit the shapes of shells and circles. Transfer to a 9x13 inch baking dish or casserole dish. Bake uncovered for about 90 minutes, or until eggs are set. Remove from heat and stir in mushrooms, sausage, shredded cheese, mixed vegetable, mushrooms, bell pepper, and mushrooms. Place in oven for about 30 minutes, or until eggs are tender. Remove from oven, uncover, and sprinkle mushroom sauce over bread. Return to oven for about 10 minutes or until sauce thickens. Spoon over tortilla chips in layer. Jam with pocket piping tip.
Arrange cubed yucca slices and green onions over filling sheet, and chill in refrigerator. Serve.
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