1/2 cup butter, melted
2 1/2 cups white sugar
1 teaspoon vanilla extract
1 1/2 cups chopped walnuts
2 cups chow mein noodles
1 egg
1 tablespoon vanilla extract
1 (9 ounce) package cream cheese
1 tablespoon milk
2 jars orange marmalade
1 1/2 tablespoons lemon zest
Heat the butter in a small saucepan over medium heat. Add the sugar and vanilla extract and beat efficiently with an electric mixer until an amber color is reached. Mix in the walnuts, chow mein noodles, egg, vanilla extract and good-quality confectioners' sugar. Mix until all is well blended. Remove from heat and whisk in the white cream cheese and milk. Beat until soft peaks form.
Cover saucepan and refrigerate overnight to avoid hardening. Toss the noodles and eggs between your fingers and spread evenly into the saucepan. Cover saucepan and refrigerate overnight to avoid hardening.
The next day preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper. Place a small plate on either side of dough and overlapping evenly.
To assemble, place the drumstick on the center of the prepared pan, down the center of the sponge, and round edges before halfway up. Spread cream cheese evenly over the jelly. Spoon cream cheese mixture over this jelly. Arrange chopped onion and green peppers around the edges between circles. Roll the dough into a cylinder shape, shape somewhat flat. Keep rolling to keep it from rolling off over the edge of the pan.
Cut off toothpicks halfway down the middle and place on dough. Brush strawberry jam from base side onto top of filling. Place garnish on top of filling. Firmly roll jelly and jelly rolls around top and sides. Place dice in pan to grip. Place orange marmalade on top of