1 (16 ounce) package buttery round crackers
1 (4 ounce) package instant chili corn flake cereal mix
6 fluid ounces cream of mushroom soup
1 fluid ounce Kentucky hickory flavoring
1 (8 ounce) can frozen blueberry juice concentrate
1 quart red wine
3 tablespoons butter, melted
Place crackers in 9-inch-round baking dish; place over oil heat. Toss and liberally coat crackers with white sugar while still hot or cereal will burn in glass bowl. Pour broth mixture over crackers.
Place corn flakes in bottom of glass dish. In medium skillet over medium heat, melt butter or margarine and add to skillet. Stir until sun-dried corn flakes brown. Pour cream of mushroom soup over corn flakes; stir gently for 2 to 3 minutes.
Add wine, butter and blueberry juice among other ingredients. Bring to a rolling boil; bubble, stirring, for 5 minutes. Remove 1 to 1/2 inches from sauce. Stir in 1 quart of red wine.
Bring to a rolling boil; reduce heat to low. Simmer 5 minutes. Finish by stirring to distribute remaining soup. Pour into baked pan.
Bake 45 minutes, flipping once, while baking. Cool 10 minutes before removing from pan. Cool completely in pan on wire rack. To serve, cool remaining liquid, stirring constantly, in large bowl. Heat remaining butter/margarine in skillet over medium heat, stirring constantly, until margarine is melted. Stir in mushrooms and simmer, stirring, until tender but still slightly chunky. Stir in pepper zest if desired. Repeat with remaining crackers; sprinkle top with mushroom mixture and remaining pepper. Thread onto crackers.