1 cup yellow cornmeal
4 tablespoons vinegar
2 teaspoons vegetable oil
4 sheets sliced bread, cubed
1 1/2 cups cooked, beef tenderloin
1 teaspoon dried minced onion
salt and pepper to taste
1 tablespoon chopped fresh parsley
10 green onions, chopped
1/2 cup shredded mozzarella cheese
Heat oil in large skillet over medium heat. Saute mushroom slices and onion in oil until lightly browned. Stir in vinegar with the carrot and celery salt and pepper. Cook about 2 to 3 minutes, stirring occasionally, or until the mixture to your fingertip is hot and thick. Set aside.
Stir pork and onion meat into vegetable mixture; stir in onion, parsley, green onions, celery salt and pepper. Cook about 1 minute, stirring occasionally.
Cut bread cubes into strips about 3 inches in diameter; set aside. Place the meat in the center of the bread cubes; remove corners of the bread cubes and place on a large plate.
Carefully roll the chicken into a thin ring; tie using toothpicks. Place the soup mixture on top of the chicken/fish mixture and stir gently to coat.
Heat the remaining 2 tablespoons vinegar in skillet over medium heat. Cook, stirring constantly, until the mixture completely thickens. Remove from heat. Stir in mushroom and onion cover. Turn and place bread cube, onion crusted with seasoning, and green onions on the other side, on top of the mixture.
Gently toss the cornbread mixture into the pan with the mushroom and onions. Drop spoonfuls of the mushroom mixture onto the bread cubes to serve.