1 cup milk
1 recipe pastry for a 9 inch double crust pie
1 (8 ounce) can condensed tomato soup
1 large green bell pepper, seeded and chopped
2 teaspoons onion powder
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried chives
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 (16 ounce) package sliced mushrooms
1/2 teaspoon dried oregano
1/2 teaspoon dry mustard
Preheat oven to 350 degrees F (175 degrees C).
Line a 9 inch double crust pan with foil. Place cheese slices in bottom of prepared pan.
In a blender or food processor, combine milk, tomato soup, green pepper, onion powder, Worcestershire sauce, paprika, salt, pepper and onion powder. Blend with metal spoon and pour mixture into prepared pan.
Bake in preheated oven for 30 minutes, or until dish is bubbly and juices run clear. Let cool in pan 10 minutes before removing plastic wrap and slicing into 1-inch slices. Return to oven for 10 minutes, or until cheese is bubbly and cheese is golden brown.
Meanwhile, arrange mushrooms and oregano in pan. Pour tomato mixture over mushrooms and pour over pie. Cover tightly with aluminum foil.
Meanwhile, mix salsa in a small bowl. You might want to scrape mushrooms from bottom of pie.
In a large glass of hot water, mix chives and salt. Stir vegetables into salsa. Pour apple/chocolate sauce over veggie mixture. Transfer cover on top of pie. Cook and stir until heated through, about 10 minutes. Serve with fruit crusts.