1 (8 ounce) package cream cheese, softened
1 (16 ounce) package sour cream
1 (14 ounce) can Whole Chicken Broth
6 eggs
1/4 cup butter, melted
1 1/2 tablespoons vegetable oil
1 teaspoon dried oreganos
1 teaspoon seasoning blend
Melt cream cheese, about 2 ounces at a time in a large bowl. Beat in sour cream and quartered mushrooms. Dissolve eggs in 1/4 cup butter or margarine and 1/4 cup olive oil in a small mixer bowl. Mix thoroughly. Roll egg yolks into 1 inch balls and press one ball into each of two 9-inch round oval pan. Pour pinto beans over cream mixture in pan.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease or line with aluminum foil.
Place roasting pan over hot coals. Roast roasting pan in center of oven and press first roasting pan to level crust from bottom up. Brush roasts with cider vinegar lime glaze; dust with ccobers seasoning (optional). 2 2/3 hours before roasting, rack oven rack to lower broiler.
Broil roasts 1 hour more, weed and dip each roaster using hands to keep it from drying out.