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Cheese Pie VIII Recipe

Ingredients

3 tablespoons butter or margarine, divided

1 (30 ounce) can crushed pineapple with juice

1 (6 ounce) can sliced mushrooms

1 (4 ounce) can sliced mushrooms

1 (8 ounce) package cream cheese, softened

1/2 cup shredded Cheddar cheese

1 (8 ounce) package cream cheese, diced

1 cup popcorn

1 teaspoon dried oregano

3 eggs, beaten

1 (8 ounce) can cream cheese, diced

3 tablespoons milk

3 tablespoons rice wine vinegar

1 tablespoon dried rosemary

1 tablespoon dried sage

1 teaspoon dried sage

1 teaspoon dried parsley

1 teaspoon dried marjoram

1/2 teaspoon dried thyme

1 (8 ounce) can cream cheese, diced

2 tablespoons mayonnaise

1 teaspoons soy sauce

1/2 teaspoon Worcestershire sauce

Directions

Thinly slice the butter into small pieces. Cut pieces of pineapple into small cubes and place them in the bottom of a large mixing bowl. Slice mushrooms into small cubes and place them in the bottom of a large mixing bowl. In a medium bowl, mix the 1 package cream cheese, Cheddar cheese, cream cheese, mushrooms, cream cheese, mushrooms, cream cheese, mushrooms, cream cheese, mushrooms, cream cheese, mayonnaise, soy sauce and Worcestershire sauce.

Place pineapple cubes upright on a large sheet of waxed paper and seam dampener to fill edges of pineapple.

Bake in the preheated oven 30 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool before serving.