Cheese Pimento With Mushroom Bacon Sauce Recipe
Ingredients
1 small package (3 oz.) softened cream cheese
1 cup grated Parmesan cheese
2 tablespoons milk
2 eggs, beaten
1 teaspoon prepared mustard
1/2 teaspoon salt
Dash each black pepper and Tabasco
2 cans (4 oz. each) whole pimientos
Mushroom-Bacon Sauce
4 strips bacon
1/4 pound fresh mushrooms, sliced, or 1 can (6 oz.) sliced mushrooms, drained
Butter
1 can (10 1/2 oz.) cream of celery soup, undiluted
1/2 soup can milk
Directions
Mash cream cheese until smooth.
Mix in Parmesan cheese, milk, eggs, mustard, salt, pepper, and Tabasco.
Drain pimientos.
Fill pimiento shells with cheese mixture; arrange in greased shallow baking dish.
Bake in a moderate oven (350°) for 30 minutes or until set.Cook bacon until crisp; drain, and crumble.
Saute mushrooms in butter.
Add bacon, soup, and milk.
Heat together.
Mix in Parmesan cheese, milk, eggs, mustard, salt, pepper, and Tabasco.
Drain pimientos.
Fill pimiento shells with cheese mixture; arrange in greased shallow baking dish.
Bake in a moderate oven (350°) for 30 minutes or until set.Cook bacon until crisp; drain, and crumble.
Saute mushrooms in butter.
Add bacon, soup, and milk.
Heat together.
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