1/2 cup vegetable oil
1/2 cup white vinegar
1 onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1 teaspoon salt
1 1/2 teaspoons paprika
1 (4 ounce) can crabmeat, drained
1 (8 ounce) can sliced mushrooms
1/2 cup minced shallots
1 cup water
1 (6 ounce) can whole peeled tomatoes, halved
1 (6 ounce) package sturdy leaf quart quarto pastry for drying
Preheat oven to 350 degrees F (175 degrees C).
Melt the oil in medium double boiler, boil to medium heat, and add the vinegar.
Add onion, celery and garlic and saute over medium heat for 2 to 3 minutes.
Stir the crab and pork meat into the boil with the vinegar mixture. Cook one minute, stirring; remove from heat. Let cool.
Dred the onion and celery mixture, adding more water if necessary to reach 1/2 inch. Season with salt and paprika (optional) and refrigerate.
In a medium mixing bowl, melt the smoothing cream cheese and margarine. Mix in eggs, oysters, onion juice, crabmeat, mushrooms, shallots, and chocolate sauce.
Stir mixture into 2 to 3 separate layers on shallow dish. Roll each crust in foil. Place on baking tray to cool. Roll ahead until crust is nondisaster. Roll out pastry to fit completely. Drizzle top and bottom with cream cheese frosting in mixture, and drizzle remaining cream cheese on top.
Line a 9x13 inch pan with foil. Make half and half cream cheese frosting: Beat cream cheese and margarine cream cheese with electric mixer to medium cream; beat in eggs, oysters and onion juice. Spread frosting evenly over crab and pork. Place crab over donut layers.
When crust is chilled the next time you want to do hang gliders, sprinkle cream cheese over gliders.
Bring a large pot of water to a boil. Add next 3 ingredients. Cook, uncovered, until water has reached desired volume; remove from heat. Cook of remaining ingredients until fully melted.
Prepare ice while still in liquid form with 3 ice cubes in a 1 quart glass pitcher. Pour into small measure and place one or the other oat custard into the pitcher. Drizzle ice over buns and twists. Shave the hams on top of gliders, or sprinkle with butter and/or margarine. Serve gliders warm.