1/2 lb cream cheese
1/2 packet mushroom soup
1 15oz can crushed pineapple (drained)
1/4 cup pineapple juice
Method: Place cream cheese in a basin and beat until smooth. Gradually add juice while continuing to beat. Add soup mix and pineapple. Stir until combined then chill before serving.
Variations: 3 ozs chopped ham or crispy cooked bacon may be added.
Source: contributed by Shirley Mundy in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.17.
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