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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Scheibe | bacon |
| 1/2 x ca. 450 g | mushrooms fresh, chopped |
| 1 mittel | Onion finely chopped |
| 1 | cloves garlic minced |
| 2 Esslöffel | all-purpose flour |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 8 x ca. 30 g | Pkg. cream cheese; cubed |
| 2 Teelöffel | Worcestershire Sauce |
| 1/2 Tasse | sour cream |
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Fry bacon until crisp, and drain on paper towels. Crumble bacon and set aside. Drain off bacon drippings, reserving 2 tablespoons in skillet. Add mushrooms, onion, and garlic to skillet; cook, stirring often, until liquid is evaporated. Stir in flour, salt and pepper. Then add cream cheese, Worcestershire sauce and soy sauce; cook, stirring constantly, until cheese melts. Stir sour cream and bacon into mushroom mixture; cook until thoroughly heated, stirring constantly. (Do Not Boil.) Serve warm with assorted crackers. Yield: 2 1/2 cups. Submitted to magazine by Grace Bravos, Timonium, Maryland Mc formatting by bobbi744@sojourn. Com
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