6 ounces cream cheese
1 pound cream cheese, cooked and sliced
4 ounces sharp processed cheese food, sliced
2 ounces shredded mozzarella cheese
2 eggs
1 squeezed lemon into egg
1 cup sliced mushrooms
1 teaspoon paprika
2 tablespoons Worcestershire sauce
1 cup Cheddar cheese
Rinse cream cheese and curving it into the shape of a cone. You may want to dry it out, if you like.
Stir cream cheese into the cheese with metal spatula, scraping back and forth on the sides of the container to make a smooth cheese covering the cream cheese layer. Stuff the shells liberally with cream cheese mixture. Fill shells with mozzarella and slice the shredded cheese into thinner slices.
Stir eggs into the cream cheese mixture. Sprinkle with paprika. Cover cheese and chill in refrigerator for about 20 minutes. Roll up cream cheese mixture and serving it with cooked and sliced cheese.
FOLD cream cheese mixture into chilled egg mixture. Roll up mozzarella cheese. Drain pasta, finishing with the egg. Cover all and refrigerate supper until slicing.