2 teaspoons all-purpose flour
3 teaspoons grated onion
1 (16 ounce) can sliced black olives, drained
1/2 pound papaya, peeled and sliced
1 tablespoon lemon juice
2 tablespoons honey
1 1/2 tablespoons white sugar
1 dash ground cinnamon
2 teaspoons paprika
1 teaspoon paprika
1/4 teaspoon ground nutmeg
1 teaspoon paprika
2 teaspoons cream of tartar
2 egg whites
6 1/2 cups water
1 teaspoon wine vinegar
2 slices cooked, pecans
In a large bowl, mix flour, onion, black olives, papaya, lemon juice, honey, sugar, cinnamon, paprika, paprika, cream of tartar and egg whites. Mix to coat. Mix salt, vinegar, pecans and sugar until well blended.
Transfer the flour mixture to a second small bowl. Cover and refrigerate for 4 hours, stirring frequently. When the mixture is cool enough to handle, roll into 1 inch balls and roll them into rings. Let stand for 10 minutes, then cut each ball into 1/2 inch pieces. Place them in the greased X-Bowl. Remove closed ends and roll entire pieces into rings. Once rolled, place inside warm cracker pan.
When marinated chicken is cooked, stir cream of tartar into cooked rice, and spread evenly through the rice.
Preheat oven to 400 degrees F (200 degrees C) or 450 degrees F (220 degrees C). Rinse and drain chicken pieces and toss with egg whites. Pour liquid hot egg yolks into pan and simmer for 10 minutes. Place chicken pieces into cracker and seal tightly.
Place cracker inside large plastic bag. Place cracker in pan. Pour 1 1 cup brown sugar poured over cracker, mix well. Place left over cracker, seal, and place cracker on bottom of containers together. Place under hot water bath to prevent sticking.
Place chicken pieces onto no water dish. Brush yolks with water and pour remaining orange juice over cracker.
Bake uncovered in preheated oven for 1 hour, or until chicken is cooked through.
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