1 (8 ounce) package cream cheese, softened
3/4 cup chopped onion
1/2 cup potato flakes
3/4 teaspoon bread salt
3/4 teaspoon ground black pepper
3/4 cup plantain cubes
1 1/2 tablespoons butter
1/3 cup packed light cream
1 (8 ounce) can whole peeled tomatoes
1 (8 ounce) container dry lentils
1 cup fresh mushrooms
1/2 cup cream cheese
1/4 cup butter
1/3 cup lemon juice
4 cups cooked and frozen peas
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, cream together 2/3 cup of the cream cheese and onion and potato flakes until smooth. On a lightly floured surface, roll the dough out to 1 inch in thickness. Cut into cubes and place 1 inch apart in a 9x13 inch baking dish.
Bake for 25 to 30 minutes in the preheated oven, until a knife inserted into the center comes out clean.
At this point, place in the refrigerator 5 cups cooked peas, 2 heads of beef, chicken or turkey meat, milk and salt and pepper.
Cut the veggie in half lengthwise and make six long, shallow slits in the layer of melt-water peas.
Heat butter or margarine over medium heat. Place meat mixture, liquid and peas in a cooking pot over medium heat. Reduce heat to medium-low, cover and simmer 10 minutes, or until liquid is absorbed. Spoon over creamy filling and sprinkle with 1/2 cup cream cheese and remaining 2 teaspoons cheese. Simmer 5 minutes, or until sauce is thickened. Puree in small bowl milk.
Pour soup into frozen custard cups, sprinkle tops, and refrigerate for 5 minutes. Chill in refrigerator.
It can be spicy, but otherwise a lovely recipe. I oregano'd the nuts before adding them to the cookie sheet, and I used almond oil when mixing with flour. I didn't have any almond extract, so I used almond flavor instead. Loved it and will make it again!
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