>>Have to take finger foods to an event. Want to
>>wrap flour tortilla's with cream cheese and
>>??????. Something easy with simple
>>ingredients and very tasty. Give me some
>>ideas......please.

Am I the only person who doesn't like these tortilla-wrap appetizers? To me,
they seem to be dry and just blah. Even dipped in salsa. I'd rather have
Doritos with a Velveeta dip.

Why waste good cream cheese?

Stuffed Mushrooms

3/4 - 1 pound mushrooms, stems removed and chopped
1/4 pound butter
I small onion diced
bread brumbs
8 oz. cream cheese

This isn't a correct recipe, but just guidelines.

Saute the onions in the butter and add the mushroom stems until they give up
their moisture. Remove from heat and add the cream cheese and mix well. Add
bread crumbs as needed to make a good consistency. Salt and pepper to taste.
Put into mushroom caps and bake in a 350 oven for about 20 minutes.

This is simple yet good. I prefer them to any crab-stuffed mushrooms I've ever
had.


>Years ago my former MIL, who was an ornery Polish woman made these, and
>I have been making them to rave reviews since. There's no tortillas
>involved, so you may not care to boher, but...we called them:
>
>POLISH ROSES
>Jar/jars of Armor Sliced Dried Beef
>Bunches of Scallions/Green Onions
>Cream Cheese
>Assembly:
>Clean and trim skinny scallions to include some of the dark green so
>that they are about two inches longer than the width of the beef slices.
>Spread cream cheese very near to all the edges of beef slices, roll/wrap
>one scallion into each cheesed-beef slice. Keep refrigerated until
>serving.
>Notes: Very cold cheese tends to tear the beef slices as you try to
>spread, so let the cheese sit out long enough to shed the refer-cold.
>Leftovers may be kept refrigerated for a day or two, but I find need to
>very tightly wrap the entire bunch of them in foil so as to not allow
>the scallions to curl as they did the one time I only refer-stored them
>in a covered dish.
>

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