*  Exported from  MasterCook II  *
 
                             Mushroom Turnovers
 
 Recipe By     : Mrs. George W. Higginbotham
 Serving Size  : 48   Preparation Time :0:00
 Categories    : Appetizers                       To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                          -- <Dough>
    9      Oz            Cream Cheese -- softened
    1      Stick         Butter -- softened
    1 1/2  C             Flour
                          -- <Filling>
    1      Lg            Onion -- minced
      1/2  Lb            Mushrooms -- minced
    3      Tbsp          Butter
    1      tsp           Salt
      1/4  tsp           Thyme
    2      tbsp          Flour
      1/4  C             Sour Cream
 
 FOR THE DOUGH:
 
 Cream ingredients thoroughly and chill.
 
 FOR THE FILLING:
 
 Sauté onion and mushrooms in butter; add remaining ingredients, except sour
 cream, and cook until thickened.  Stir in sour cream.  
 
 Divide dough in half and roll each half thinly.  Cut in rounds and place as
 much of the mushroom mixture on each as possible; fold over to make
 half-round and seal.  May be frozen at this point.  Preheat oven to 450°.
 Remove desired quantity from freezer; pierce each top with knife point and
 brush each with a mixture of one egg yolk, beaten with 1 teaspoon water.
 Bake 12 to 15 minutes until golden.  Makes at least 4 dozen.  You may have
 some mushroom mixture left over.
 
 Source:  “Mountain Measures” -- Junior League of Charleston, WV
 ed. 1974
 
 billspa@icanect.net
 
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