Fry bacon until crisp, and drain on paper towels. Crumble bacon and set aside. Drain off bacon drippings, reserving 2 tablespoons in skillet. Add mushrooms, onion, and garlic to skillet; cook, stirring often, until liquid is evaporated. Stir in flour, salt and pepper. Then add cream cheese, Worcestershire sauce and soy sauce; cook, stirring constantly, until cheese melts. Stir sour cream and bacon into mushroom mixture; cook until thoroughly heated, stirring constantly. (Do Not Boil.) Serve warm with assorted crackers. Yield: 2 1/2 cups. Submitted to magazine by Grace Bravos, Timonium, Maryland MC formatting by email@example.com Recipe by: Southern Living, September, 1981, p. 87 Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (683g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 609 (81%)|
|Amt Per Serving||% DV|
|Total Fat 67.7g||90 %|
|Saturated Fat 26.8g||134 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 121mg||37 %|
|Sodium 1312.7mg||45 %|
|Potassium 497.2mg||13 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 18.2g|
|Protein 16.7g||24 %|
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Calories per serving: 752
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