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
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.