PEANUT BUTTER PÂTÉ OR CHEESE BALL

Peanut Butter Pâté

2 slices bacon
3 green onions
3 medium mushrooms
1 Tbsp butter
1 8 oz. Pkg cream cheese, room temp
2 Tbsp. Creamy peanut butter
2 Tbsp cream
2 tbsp lemon juice
1/4 tsp. salt
pepper to taste

Cook bacon till crisp. Drain on paper towels. Do not rinse skillet. Crumble and reserve bacon. Trim and cut green onion on the bias. Set aside.

Trim and chop mushrooms into 1/3 inch pieces (coarsely chopped) Pour excess bacon fat from skillet you used to fry the bacon. Add the butter and melt it over medium heat. Add the chopped mushrooms and saute until they are tender, about 3 to 5 minutes. Remove from the heat and set aside to cool.

Beat cream cheese until soft and creamy. Add Peanut butter, heavy cream and lemon juice, and beat till smooth.

Add mushrooms and salt and pepper, stir to blend. Pack pate into crock or bowl and chill 2 hours or until ready to serve.

To serve, combine sliced green onions and crumbled bacon. Sprinkle the mixture over the top of the pate and serve with saltine crackers.