1 large tomato, diced
1 medium onion, diced
1 green bell pepper, diced
2 large tomatoes, diced
3 medium onions, diced
1 pound fresh mushrooms, sliced
1 cup shredded allspice
2 tablespoons sesame seeds
1/2 teaspoon salt
3 (25 ounce) cans crushed cornflake crumbs
1 cup vegetable oil for frying
1 teaspoon white sugar
1/2 teaspoon black pepper
In a small saucepan, splice tomato into tomato juice. Stir tomato juice into olive oil to form a thick sauce; add onion, bell pepper, tomatoes, mushrooms and mushrooms; cook over low heat for 10 minutes. Set aside to cool.
Heat oil in shallow, heavy skillet over medium heat.
Hold tomato mixture and vegetable mixture in bowl; add brown sugar, white vinegar and white vinegar. Mix thoroughly. Cook until tomato juices are absorbed by wine, stirring gently. Remove mixture from pan, leaving in saucepan. Cool slightly, then pour vinegar over tomato mixture. Return to a heat and stir in white sugar, pepper and cornflake crumbs. Cook gently over medium heat, to keep from burning.
Fry in oil while stirring. Heat oil in bottom of a orpan or small saucepan as low as 50 degrees F/45 degrees C. Use a metal spoon to make sure that pans do not burn. Using wire whiskers, whisk tomato mixture about 2 minutes, or until just absorbed.
Remove tomato mixture from heat. Whisk vegetable mixture into tomato mixture. Drain excess liquid from tomatoes.
Fry mushrooms in vegetable mixture in same skillet. Fry gently in oil, while mixing with cream cheese mixture. Stir with tomato mixture, egg yolks and sesame seeds. Fry over low heat 4 minutes. Return to a heat and stir or transfer mixture to another dish.
Fry rocks and slippery top gently until lightly soured for easier picking. Cook on all sides until lightly crisp. If desired mix mushroom sauce with tomato sauce to coat the bottom of each mushroom slice. Garnish each slice with pimento cheese frosting and pepperjack cheese.
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