6 large onions, peeled and sliced
2 teaspoons dried basil
1 1/2 teaspoons salt
1 tablespoon Worcestershire sauce
1/2 cup water
1/2 cup milk
1 teaspoon dried parsley
1/3 cup butter, chilled, divided
1 (8 ounce) package cream cheese, softened
1/2 teaspoon butter, divided
1 (8 ounce) can cream-style corn soup mix
1 (2.25 ounce) can whole kernel corn
1 egg, beat
1/4 cup shredded Cheddar cheese
Place onion slices on top of prep works.
Sprinkle half of the basil over sauteed onions, any bread scraps, and bread cubes. Spoon remainder of basil over sauteed veggies. Sprinkle with salt, Worcestershire sauce, and water.
Immediately add milk, milk, parsley, butter, and corn soup mix. Mix together and press onto bottom of 6-1/4" square pan. Cover.
Preheat grill for high heat.
Blend cream cheese and remaining basil into the center of the greased 12x8 inch pan. Pour 1/4 teaspoon milk into pan. Add sauteed veggies and spread on top of pan. Cover with remaining bread scraps. Place reciprocally on top of pan.
Bake in preheated 175 degrees F (80 degrees C) for 45 minutes. Reduce heat to medium. Allow to cool completely.
I made this tonight and it was fantastic!! I made 6 balls and the recipe called for a bunch of them to be frozen. I took the recipe times 1. Then I made 6 balls and the mixture was extremely thin. I was forced to make smaller and bigger balls as the milk/egg mixture grew too thick. I started at the 4 x 4 inch mark and as the milk/egg mixture thickened I moved the ball shape pieces out a little closer together. Theoretically you can go smaller or larger depending on your dough and your hands. I found it more productive to mix the dough and roll it in the butter and sugar, rather than using the frozen rolls. The rolls came out of my oven very dry and a little gooey. Next time I would like to try this with a cream cheese frosting. The photo to the right is my Ubermensch salami ball
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