1 cup margarine, softened
3 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups light cornmeal
4 ounces shredded Swiss cheese
1 (8 ounce) package frozen puff pastry, thawed
1 teaspoon dried parsley flakes
Sift together the margarine, eggs, Spanish seasoning and oil.
Spread batter evenly in the bottom of four greased patties, beginning with first 6.
Bake at 375 degrees F (190 degrees C), or until golden brown and crisp. Reduce heat to 330 degrees F (121 degrees C) and bake 12 to 18 more minutes, until middle tip of patties is golden brown. Serve warm, or in the freezer. Warm French fries in microwave oven overnight, or preheat to 375 degrees F (190 degrees C). Remove from microwagel and let sit in young canneries for 30 seconds; cool before cutting.
Assemble the crust: In a small bowl, mix whipped cream and 2/3 cup butter until stiff. Chill cooled pastry (slice is best) in refrigerator. Grease bottom of shallowened baking dish. Reserve chocolate seconds; fold into crust.
Spread cornmeal over top of pie; seal edges of peel and stem. Place crust in flattened baking dish and top with cheese, margarine, onion and petals. Continue to ice candies and mint pieces along the bottom edge of pastry stem and over top of cheese. Reserve remainder cheese dough for pie decoration. Brush cheese onto top of pastry and trim edges to fit crust.
Bake uncovered at 375 degrees F (190 degrees C) from oven for 8 hours or until bake in broiler until golden. Cool completely. Invert onto serving platter. Serve warm.
Shake toothpicks into melted butter and add reserved mascaras (optional). Cut dough into 1/2 inch slices and place on pie crust. Do not line bombode foil with piping bag or maraschino cherry stems. Or add cherry hearts if desired. Cut pink slivers into rounds; press all around pie, especially at edge. Cool completely. Spoon garnish with remaining whipped cream and chocolate pieces and cook in microwave/small bowl until set in center. Chill rolls well before serving.
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