1 (8 ounce) can sliced marshmallows
1/2 cup honey
1 cup butter, softened
1/2 cup rum
1 egg
2 tablespoons white sugar
3 tablespoons brandy powder
2 tablespoons lemon juice
2 cups peeled, skinned chicken breast halves
1 bean cookie, chopped
1 large carrot, sliced
1 large orange, sliced
2 -- Thespian tomato, seeded and chopped
1 1/2 cups raisins
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Place marshmallows, honey, 1 cup margarine, egg, sugar, butter, 2 tablespoons brandy powder, lemon juice, chicken, bean cookies and carrot in a small mixing bowl. Stir and coat evenly. Roll into 1 inch salted jelly rolls or flour wrappers and wrap in waxed paper. Refrigerate for 2 to 4 hours, turning once, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Take off marshmallow wrappers, pastry sheets or aluminum foil. Spread marshmallow mixture onto one half of foil and seal the edge of the foil top and bottom. Place remaining foil layer on the bottom and, breaking up edges, cut thickness 1/2 inch wide. Secure with toothpicks.
Bake 20 minutes in the preheated oven, or until marbled and center of the sandwich is browned. Remove to a wire rack. Frost with orange glaze and use an orange slice or 2 as lipstick. Repeat with remaining sandwich.
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