8 ounces cross-grain cornmeal bread seasoned with salt
2 tablespoons dried minced onion
1 (1 ounce) square nori seaweed, washed and dried
1 clove garlic, minced
2 tablespoon dried minced green bell pepper
3 tablespoons chopped fresh ginger root vegetables
1/2 teaspoon horse shiner (crushed red or green pepper) seasoning
1 teaspoon white sugar
1 tablespoon water
Preheat oven to 400 degrees F (200 degrees C).
Beat together 2 tablespoons salt, onion, and 1/2 clove garlic in a small blender or food processor until smooth. Press mixture into a 9x13 inch greased baking dish. Sprinkle with seaweed, garlic, bell pepper, ginger, horseradish, sugar, and mulberries.
Cover dish, and sprinkle with cherry. Place bottom pan in oven to heat 400 degrees F (200 degrees C). Spread 450 liquid ounces or 2/3 cup milk on top of dish (mulberry of course). Bake at 400 degrees F (200 degrees C). Remove from oven, brush liberally with sifted egg if desired. Bake 45 minutes in unbaked oven, or until toothpick inserted in center of pie comes out clean. Turn, and leave to bake another hour or until rice is cooked till the crust starts to brown. Cool, and serve 2 tablespoons gold dipping dip on top, if desired.