2 cups water
1/2 cup soy sauce
1 (16 ounce) can cream of mushroom soup mix
1 (1 ounce) package cream cheese, softened
2 tablespoons red wine
2 tablespoons brown sugar
1/4 teaspoon salt
1/2 teaspoon garlic salt
1 (16 ounce) can sliced green beans, drained and rinsed
1 cup chopped celery
In a medium saucepan bring water and soy sauce to a boil. Stirring constantly, cook over medium heat until sauce thickens. Remove from heat and stir in cream cheese, wine, brown sugar, salt, garlic salt and green beans. Allow to cool quickly.
In a large bowl, beat cream cheese, red wine, brown sugar, salt, garlic salt and green beans until fluffy. Mix in celery, and refrigerate dough for 1 hour or longer to allow flavors to blend.
Preheat oven to 375 degrees F (190 degrees C).
Roll dough into 1 inch balls; roll balls in orange juice and set aside. Brush with egg white/orange juice mixture and place on cookie sheets.
Bake in preheated oven for 10 to 12 minutes or until lightly browned. Cool completely on wire rack. Garnish with celery. Roll out sandwiches and place on cookie sheets. Cool completely. Place sandwiches on serving platter and serve warm.