Mushroom Turnovers -

1 pk Cream Cheese (softened)

2 c Flour

1 Egg

2 ts Milk

--MUSHROOM FILLING-- 2 cn Stems and pieces (4 oz)

1/2 c Onions (minced)

1/2 ts Salt

1/8 ts White Pepper

1 ts Lemon juice

2 ts Flour

1/2 c Light cream

8x6 rectangle and chill overnight. Remove

10 minutes before rolling. Roll part of dough at a time to

1/8 inch thick. Cut into 2 1/2 inch rounds. Put

1 teaspoon of filling in each. Moisten edges and fold double. Press edges with fork to seal. Mix egg with milk and slightly beat. Brush with and milk and chill

1 hour. Bake at

350F for 25 minutes or until golden brown. May be frozen. Makes

5 dozen.

2 minutes. Gradually add cream and stir util smooth and thickened. Chill. Add

1 tablespoon sherry or dry vermouth before chilling, if desired.