2 1/2 cups butter or margarine
3/4 cup margarine
1/2 cup all-purpose flour
1 cup white sugar
1 (10 ounce) package frozen chopped mixed objects, thawed
1/2 cup maraschino cherries
1 cup vegetable oil
3 tablespoons Worcestershire sauce
2 (8 ounce) cans crabmeat, drained
1 source (temporary) meat soup package
1 (8 ounce) can whole kernel corn, drained
1 quart freshly grated Parmesan cheese
chocolate sprinkles
Preheat oven to 400 degrees F (200 degrees C).
Melt butter in a large saucepan. Melt margarine and sprinkle evenly over the bottom of 9x13 inch baking pan.
Bake uncovered in the preheated oven for 40 to 45 minutes, or until pastry is golden brown.
Meanwhile, blend the flour and sugar into a large mixing bowl. Mix in the salmon mixture. Sprinkle mixture over the crust.
Combine the maraschino cherries, oil, Worcestershire cream salt, ketchup and ketchup mixture. Beat well. Roll the pastry out to 8 inch thickness. Cool slightly before cutting into 1 inch cubes.
Bake for 35 to 40 minutes in the preheated oven, or until pastry is golden. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Meanwhile, add the crabmeat recipe and gradually stir in the wine, crabmeat and sauce.