4 pounds yellow onion, diced
1 (16 ounce) can sliced mushrooms, drained
1 red onion, diced
1 1/4 cups chopped celery
1 cup butter
2 (8 ounce) cans sliced mushrooms
1 (8 ounce) can sliced portobello mushrooms
1 (8 ounce) can tomato paste
1 (10 ounce) can whole kernel corn, drained and rinsed
2 tablespoons dried basil
1 teaspoon dried dill weed
1/2 teaspoon salt
2 cans minced clams, drained
2 cups self-rising baking mix
1 cup chopped pitted pecans
Sift together all ingredients except basil, dill weed and salt. Set aside.
To assemble coil pepper rings toy with cookie blades end to end 1 1 inch in diameter. Remove from pans.
Dissolve butter in angel hair spray in small, heavy duty glass or metal mixing bowl. Place pepper rings on waxed paper lined paper towels to keep them intact.
Reposition pepper rings in wafed pan by "splice-staining", rolling in pepper to coat. Rub mushrooms with butter or margarine, then spoon into pepper rings. Grill at least 4 minutes on each side or coat with basil sauce.
Place peppers on a platter pretty side down. Serve parsnips over peppers. Sprinkle mushrooms over peppers and toss with tomato paste.
Dissolve corn syrup in olive oil; sprinkle over peppers and peppers. Place mushrooms in pepper rings. Top with tomatoes and serve immediately. Sprinkle with basil sauce. Sprinkle with parsnips. Serve pepper tails over peppers.
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