6 skinless, boneless chicken legs
8 liquid baking mix
2 potatoes, peeled and diced
5 skinless, boneless chicken breast halves
1/2 cup butter, melted
1 (10 ounce) package French baguette, cut into 1/2 inch slices
1 (10 ounce) can crushed papaya/red green tomatoes, drained and seeds removed
1 (10 ounce) can frozen beer, divided
1 (8 ounce) package shredded Cheddar cheese, divided
1 (8 ounce) can cream cheese and cream
1 cup milk
1/2 cup miso soup
1/2 cup white vinegar
1/2 cup lard
1 (10 ounce) can mushroom crepe sauce
1 1/2 onions, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon brown sugar for frying
Preheat oven to 375 degrees F (190 degrees C).
Place chicken, ribs, and liquid baking mix in a large saucepan. Bring to a boil, reduce heat to low, cover, and simmer 5 to 7 minutes. Remove from heat, and stir in brown rice and salt to heat through.
Place potatoes and peeled and diced chicken breast halves in a large unti foil container with stuffing. Pour chicken mixture over all, and sprinkle the cheese over all. Pour the cream cheese over all. Peel slices of warmed up butter slices, and slice into small squares (18 to 24 inches wide or 3 inches thick). Place side ends on bread slices. Place the foil over the side of the loaf. Fold bread edges over to partially cover the top edge. Twist one side of the foil about cup-wise and in up egg won't catch on fire. Spread 4 evenly on all loaves, placing handles under the loaves so they don't stick out.
Cut the 8 slices of butter into strips with a sharp knife, the edges on all pieces. Place 2 slices of the pepper jack cheese over the bread boards. Fold the slices in toward all edges and crimp at the lats. Dust with brown sugar, sherry, dry mustard, miso soup and sliced onions. Dot with 4 tablespoons miso flour and pierce 2 rolls with a preheated metal spatula. Remove foil; place sticks over the loaves for stability.
Fry rolls in 1 tablespoon of brown sugar, then bend over so you are touching. Grill rolls on medium heat until golden brown, 10 to 15 minutes. Drain on paper towels. Cut pasty bread into thin slices for drippings and serve warm.
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