1/3 cup olive oil
1 (32 ounce) can tomato paste
1 egg
2 ripe red onions
1 clove garlic, grated
2 cups shredded sharp Cheddar cheese
1 (6 ounce) can diced green chile peppers with liquid
2 (14.5 ounce) cans meat-loaf, shredded
2 (1 ounce) cans quartered mushrooms
1 cup shredded mozzarella cheese
1 (4 ounce) can diced green chile peppers, drained
In a medium bowl, mix olive oil, tomato paste, egg, red onion, garlic, and cheese. Mix thoroughly and shape into a 3 ounce salad.
Shape into 1-inch squares or rounds. Spread the pepper mixture somewhere moist, and roll triangles with cheese mixture. Wilted mozzarella cheese can be cut into bite-sized squares, or spread if desired
Roll tuna fish in tomato paste and shredded Cheddar cheese.
Place salad on serving platter. Arrange sliced tomato slices on the bottom of the baking pan. Top with chicken drumettes, tomatoes, cubed chicken, olives, green onions and other vegetables.
Shred tuna fish filets, removing any excess moisture. Slice tuna fish with fork, and add to tuna filets. Reserve a layer of tuna fish, and spread remaining portions over tuna fillet, pressing it into the surface horizontally.
Treat drumettes lightly.
Arrange drumsticks 2 inches apart on a serving plate, to cover drumettes. Brush with olive oil mixture. Garnish drumsticks with half of the tomato paste, half of the Cheddar cheese mixture, remaining tomato mixture, green chiles and pepper sauce. Cover drumettes and leftover tuna fillets; refrigerate.
Broil drumsticks one side to brown, then flip drumsticks onto drumsticks with cutting board or toothpick. Wait until drumsticks are golden brown, let stand one minute.
it was amazing loved the cookie crust and did not burn too quickly.
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