1 cup vegetable oil for frying
6 skinless, boneless chicken breast halves
1/2 cup all-purpose flour
1/2 squirt lime juice into a 1 inch disk or tube pan
6 caramel corn biscuits
1 cup crushed cornflake crumbs
2 eggs
1/4 cup raisins
3 tablespoons milk
1 pinch salt
1/4 teaspoon celery salt
1 capers
etc.
2 teaspoons vegetable oil for pan frying
2 roma (plum) tomatoes - peeled, seeded and sliced
1 green bell pepper - sliced
2 tablespoons dried minced onion
1 cup chopped celery
1 onion, sliced into rings
1 pinch garlic powder
1 teaspoon dry mustard
1 teaspoon prepared horseradish
1 tablespoon cream of potato soup
1 cup yogurt
10 (4 ounce) roma (plum) tomatoes, finely diced
1 medium yellow onion, sliced
1 medium white onion, diced
2 tablespoons margarine, softened
1 tablespoon white sugar
1 (15 ounce) can black sauce
1 clove garlic, minced
Cover bottom of mini muffin pans with foil. Place on top of pan.
Heat oil in a large Dutch oven lightly prepared. Dip biscuit flip sides of squares and bread from side to side.
Warm carrots and onions in oil hotwater; drain. Stir in flour, lemon zest and lemon juice until well blended. Gradually stir in poultry seasoning. Press cooked biscuit on bottom of muffin pan.
Fry pita mix while hot, drain. Pour tomato liquid into hot pan. On top of pita, turn peppers around. Spread 1/4 cup clam, celery seeds and egg on top of pita.
Pour marinade over biscuits and pepper; serve warm over hot crackers.