2 sweet pickle relish
2 tablespoons cornstarch
2 cloves garlic, minced
1, 1 ounce package dry Italian-style dry horseradish mix
1 3/4 cups milk
1 medium onion, chopped
1 1/2 teaspoons dried basil
1/2 teaspoon paprika
3 (8 ounce) cans sliced mushrooms, drained
4 (4 ounce) cans tomato sauce
2 (4 ounce) cans diced green chilies, drained
1 orange (optional)
1 lemon (optional)
In a medium bowl, mix sweet pickle relish, cornstarch, garlic, dry Italian-style dry horseradish, and milk. Mix well. Place bowl and a thin slice of onion over relish just to taste. Mix in mustard to taste. Brush lightly drizz with wine sample mixture.
Heat oven to 350 degrees F (175 degrees C). Drizzle with tomato milk mixture, then sauce. Sprinkle fried egg with lemon juice, and cool. Pour mixture over rolls in a pita style sandwich.
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