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    Hot Mushroom Turnovers

    List of Ingredients

    1 (8 oz.) pkg. cream cheese (softened)
    1 1/2 cups All-purpose flour
    1/2 cup butter or margarine, softened
    3 tablespoons Butter or margarine
    1/2 lb. mushrooms, minced
    1 lg. onion, minced
    2 tablespoons flour
    1/4 c. sour cream
    1 tsp. salt
    1/4 tsp. thyme
    1 egg, beaten


    Preheat oven to 450 degrees F.

    In large bowl with mixer at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter or margarine until smooth; shape into ball; wrap; refrigerate 1 hour.

    Meanwhile, in 10 inch skillet over medium heat, in 3 tablespoons hot butter or margarine, cook mushrooms and onion until tender, stirring occasionally. Stir in sour cream, salt, thyme and 2 tablespoons flour; set aside

    On floured surface with floured rolling pin, roll half of dough 1/8 inch thick. With floured 2 3/4 inch round cookie cutter, cut out as many circles as possible. Repeat.

    Onto one half of each dough circle, place a teaspoon of mushroom mixture. Brush edges of circles with some egg. Fold dough over filling. With fork, firmly press edges together to seal; prick top.

    Place turnovers on ungreased cookie sheet, brush with remaining egg.

    Bake 12 to 14 minutes until golden. Makes about 3 1/2 dozen.

    You can freeze them unbaked, then pop the frozen turnovers right in the oven - just bake a bit longer.




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