Jalapeno Jelly Baked Brie

1 sheet puff pastry

1 8 oz round brie cheese

4 oz jalapeno jelly

2 TBS chopped toasted nuts

1 slightly beaten egg

1 TBS water

Preheat oven to 400 degrees F.

Thaw puff pastry. Unfold and roll it to 10 ½ x 10 ½ square. Cut a 10 ½ circle from Pastry.

Carefully spread jelly and nuts on top of cheese and press in lightly.

Place the pastry circle over the cheese and turn it all over.

Close by pleating and pinching pastry while brushing with egg and water mixture. Place smooth side up on lightly greased baking sheet, brush with egg mixture.

Cut small slits for steam to escape.

Decorate with remaining pastry.

Bake at 400 degrees for 25 to 30 minutes or until golden brown. Cool for 20 to 30 minutes.

Serve with fruit and crackers.

Cream of Mushroom Soup

Cream of Mushroom Soup
1/4 C chopped mushrooms
2 TBS butter
1/2 C flour
4 C milk
1/4 tsp celery seed
1 tsp salt
1/2 tsp pepper
1 tsp parsley flakes

Saute mushrooms in butter.  Turn off heat.
In large mixing cup whisk together flour and 1-1/2 C milk until smooth. Slowly add to mushrooms, whisking constantly. Turn heat back on to med.
Add remaining milk. Whisk more. It will become smooth and begin to bubble.
Add salt, pepper, celery seed and parsley flakes. Whisk again and remove from heat. 
(Thickens as it cools)
Makes the approx. equivalent of 3 cans.