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    Mushroom Turnovers

    Source of Recipe


    List of Ingredients

    1 c Butter (slightly softened)
    1 pk Cream Cheese (softened)
    1/2 t Salt
    2 c Flour
    1 ea Egg
    2 t Milk

    2 cn Stems and pieces (4 oz)
    1/2 c Onions (minced)
    1/2 t Salt
    1/8 t White Pepper
    1 t Lemon juice
    2 t Flour
    1/2 c Light cream


    Combine butter, cream cheese and salt and beat well. Add flour and
    blend. Wrap dough in waxed paper 8x6 rectangle and chill overnight.
    Remove 10 minutes before rolling. Roll part of dough at a time to 1/8
    inch thick. Cut into 2 1/2 inch rounds. Put 1 teaspoon of filling in
    each. Moisten edges and fold double. Press edges with fork to seal. Mix
    egg with milk and slightly beat. Brush with and milk and chill 1 hour.
    Bake at 350F for 25 minutes or until golden brown. May be frozen. Makes
    5 dozen.
    Mushroom filling:
    In pan, saute mushrooms and oinions in butter. Sprinkle in salt,
    pepper, lemon juice and flour. Stir and simmer 2 minutes. Gradually add
    cream and stir util smooth and thickened. Chill. Add 1 tablespoon sherry
    or dry vermouth before chilling, if desired.




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