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Country Kitchen
December 1, 2008 Previous Recipe | Next Recipe
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CHEESE AND MUSHROOM BREAD
TUNA PATE
GLORIFIED GRAHAM
SHRIMP NEW ORLEANS
CRUNCHY COLE SLAW
OMELET IN A BAG
CHOWDER
HUNTERíS APPETIZER
FLUFFY COCONUT CAKE
CHEESE AND MUSHROOM BREAD

1 loaf patio or barbecue bread, sliced
2 1/2 cups grated cheese (Swiss, cheddar, mozzarella, or your preference)
2 (10-ounce) cans sliced mushrooms, drained
1/2 cup (or 1 stick) butter
2 tablespoons finely minced onion
2 tablespoons poppy seeds
1 teaspoon seasoned salt
1/2 teaspoon lemon juice
1/2 teaspoon mustard

Place bread loaf on heavy-duty foil. Stir cheese and mushrooms together and stuff mixture between bread slices. Combine butter, onion, poppy seeds, seasoned salt, lemon juice and mustard in a bowl and stir to combine. Spoon butter mixture over bread and wrap tightly with foil. Bake at 325 degrees or grill bread for 20 minutes or until heated through. Serve warm.





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