8 oz pkt cream cheese
2 tbspns butter
2 tbspns brandy
1/2 tspn Worcestershire sauce
1/8 tspn mustard
1/2 tspn Soy sauce
Pinch pepper
12 large mushroom caps
Sliced stuffed olives
Method: Beat first 7 ingredients together until smooth, pipe into mushroom caps. Decorate with sliced olives. Chill well before serving as an hors d'oeuvre.
Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.2.
2 tbspns butter
2 tbspns brandy
1/2 tspn Worcestershire sauce
1/8 tspn mustard
1/2 tspn Soy sauce
Pinch pepper
12 large mushroom caps
Sliced stuffed olives
Method: Beat first 7 ingredients together until smooth, pipe into mushroom caps. Decorate with sliced olives. Chill well before serving as an hors d'oeuvre.
Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.2.
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