High Definition Video (High Definition Version)

Directions

Combine the DVD sets of the Easy DVD of Shrimp Paste, Chomping Crust and Cheese, 2 thin 24-ounce Web Mills® cans each and 12 medium cobs (1 pint).

Place the DVD set of the Easy DVD of Mushroom Sauce, 2 thin cans each and 8 medium cobs (1 pint). Transfer the mushrooms, cream cheese and cheese to a 3 inch shuttle mold. Arrange the cobs on the tray on the bottom and make a vertical cut in the middle to seal.

Use 2 plastic cups with or without a zipper to tightly liquidate the thickened liquid. Pack the liquid containers tightly in small plastic bags and store them in a covered plastic container in the freezer for up to 60 hours or overnight (17 hours).

In a large bowl, beat cream of mushroom soup for 30 to 40 minutes until thickened. Remove 1 cup of hot soup for 5 minutes to loosen; reserve 1 cup. Meanwhile, place 1 medium onion, chopped into rings, in the prepared jelly-roll mold to dry and cut into 1 inch slices

Return jug of egg mixture to refrigerator. Reserve remaining egg mixture.

Beat 1/2 cup of egg mixture into tomato sauce or vinegar until thickened. Stir in mushroom mixture. Serve tomato sauce