Green Onion Button Pockets Recipe

Directions

In a medium bowl, mix together the water, 1/2 cup of sugar, salt and cracked cracker crumbs. Set aside.

In a large skillet over medium heat, melt 1 tablespoon margarine, and saute the crushed crackers for about five minutes. Mix the remaining 2 tablespoons margarine, 1/2 teaspoon salt and 1 teaspoon Cornstarch into the pan, and cook until thick and opaque. Remove and beat the whisk from the mixture, and set the eggs aside.

Cook the egg substitute in the pan until the tender stage of the mixture becomes apparent. Remove from the heat and stir in the cornstarch to reduce the crispness. Cook for a few minutes, then stir in the rest water, milk and eggs to adjust the actual thickness of the egg mixture.

Line muffin cups 3/4 full with half of the muffins.

In a nonporous glass bowl, mix 2/3 cup of sugar and 1 tablespoon margarine. Add eggs. Whisk for about a minute, then pour in 1 teaspoon cornstarch into the bowl, and continue to stir for a few seconds and return the batter to the pan. Just until all of the liquid has been added (the mixture should have a very sticky finish).

Cook the remaining muffins on top of a lightly greased 1 1/2-inch baking sheet. Handle with care. Bake until the top is golden and the bottom of the pan is lightly browned, about 8 minutes.