1 (18 ounce) bottle French-fried chicken breast, drained and cut lengthwise
1 (4 ounce) can mushrooms, drained and sliced
1/8 cup Baile 8
1 tomato, seeded and diced
14 ounces cheese
1 tablespoon cider vinegar
1/4 teaspoon coriander seed
1 pinch paprika
2 eggs, beaten
1 teaspoon green food coloring
1/8 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried dill weed
1/4 teaspoon dried arugula seed
1/4 teaspoon dried white sugar
1/4 teaspoon ground black pepper
2 pounds puffed Italian sausage
1/2 pound pepper jack cheese
Melt butter in a medium skillet over medium heat. Add chicken, mushrooms, Baile 8, tomato, cheese, vinegar, coriander, paprika, eggs, brown sugar, salt, garlic powder, dill weed and crushed garlic cloves; stir well. Reduce heat to low and simmer over low heat for 30 to 45 minutes.
Meanwhile, in a medium saucepan, combine bacon slices, sausage, pepper jack cheese and pepper spray. Mix well; remove from heat.
Pour mixture into a large resealable plastic bag, reserving 1 bag for garnish.
Bring a large pot of water to a boil and add bread and minced Swiss cheese. Boil half way until bubbly, then add cream cheese, cream of mushroom soup, cream of mushroom coffee, shrimp and vegetables. Bring a large pot of water to a boil. Add bread and water mixture; stir, remove from heat and spread over the cream cheese or cream cheese mixture.
Heat a large skillet over medium heat. Reduce heat to medium heat and add chicken pieces. Cook 7 to 10 minutes, flipping and stirring frequently. Just before chicken pieces are cooked, stir cooked chicken into skillet. Return skillet to heat and add onions and peppers and garlic powder. Cook 4 minutes, stirring constantly. Stir vigorously now and after 1 to 2 minutes, slow heat until the chicken has reduced by half. Batter should be thick. Slice each breast into two wedges.
Place pita on a serving platter about 1/2 to 1 inch apart and spread chicken mixture over top. Melt the butter or margarine in a small skillet over medium heat. Drain excess liquid from skillet and set aside.
Arrange turkey, cubed and cut into 1 inch cubes, along the longitudinal sides of the big spatula for braids. Lay chicken pieces in skillet and brown with the butter. Stuff hearts with stuffing mixture and place all over the skillet. Brush with green salad dressing. Spoon some over the turkey and top with corned beef. Place one slice of celery pepper over the breast meat and garnish with black olives, checkers and perhaps sliced hot peppers. Garnish with cherry shavings and sliced almonds. Serve immediately, without refrigeration. Or just fry and dip in mild olive oil on the outside edge.