Spiced Peaches

• 20 to 24 small peaches (Freestone peaches are best)
• 4 c. sugar
• 2 c. vinegar
• 4 pieces stick cinnamon
• 1 tsp. cloves
• 1/2 c. imitation bacon bits
• 1/2 c. sweet relish
• 4 pkg. Philadelphia cream cheese, softened
• 1 large bag Diamond English walnuts
• 40 to 50 large mushroom crowns
• 3/4 c. dry bacon bits
• 1 to 2 pkg. Philadelphia cream cheese, softened (8 oz. size)
• 2 sticks butter or margarine
• 4 pt. fresh whole mushrooms

1. Wash mushrooms and slice through crown and stems.
2. Place 1 stick of butter or margarine in the frying pan.
3. Let butter slowly melt on low heat.
4. Add mushrooms, as many as you can get in the pan.
5. Stir so that all are covered with butter.
6. Cook for 10 minutes or until the mushrooms turn a medium brown.
7. Remove and add more mushrooms (and butter, as needed).
8. Put all cooked mushrooms on a platter and serve with hefty steaks and a fresh vegetable salad.

peaches, sugar, vinegar, cinnamon, cloves, bacon bits, sweet relish, philadelphia cream cheese, walnuts, mushroom crowns, bacon bits, philadelphia cream cheese, butter, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271023 (may not work)