Mushroom Cheese Spread

Ingredients: 1 loaf of either wheat or pumpernickel cocktail size sliced bread 6 ounces light cream cheese, softned 1/3 cup light mayonaise 1/4 cup shredded parmesan cheese 2 Tablespoons real bacon pieces 1 clove garlic, crushed 1/4 teaspoon worcestershire sauce 1/2 cup diced mushrooms dried dill weed

Directions: Preheat oven to 400°F. Combine cream cheese, mayonaise, parmesan cheese, bacon pieces, crushed garlic and worcestershire sauce in a mixing bowl with a hand-held mixer until well blended. Then mix in the diced mushrooms. Place the sliced bread on a cookie sheet and spread 2-3 tablespoons of the mushroom mixture on each one. Sprinkle each with a pinch of dried dill weed and then bake for 10-12 minutes. Depending on how much mixture you spread on each slice the yeild will be approximately 2 dozen.

Brunschwiger Dip

Ingredients: 1 (8 oz) package cream cheese, softened 1 (8 oz) package brunschwiger liver sausage, softened 1 small onion, chopped 5 or 6 pieces of crisp bacon, crumbled 1 1/2 teaspoons worchestershire sauce

Directions: Cream together the brunschwiger sausage and cream cheese that have been allowed to soften to room temperature. When smooth, add the other ingredients. Tastes great on crackers, and the kids won't even know they're eating liver !

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