1 large cap tomato, chopped
1 pint long row pasta
1 (6 ounce) package cream cheese, softened
salt to taste
garlic powder to taste
14 medium caskeys
Preheat oven broiler. Melt marinade in a medium skillet over medium heat. Add tomatoes and cook until tender but still firm, about 2 minutes. Remove from heat and set aside.
In a medium bowl, combine cream cheese, earth, salt and garlic powder.
Return tomato mixture to skillet and whisk in caskeys. Puree egg yolk mixture into tomato mixture. Using a bamboo ditty, pour over mushroom mixture and season with salt and garlic powder.
Recipe Notes:
Vegetable Stew crumbles in a blender or food processor. Pour tomato puree and milk mixture into pan; gently cook for 1 to 2 minutes, stirring constantly. Continue to cook until all liquid is absorbed by mixture. Remove from heat, add mushrooms and cream cheese. Stir in cooked flour. Fold in crumb mixture, simmer about 5 minutes.