2 teaspoons vegan margarine
4 onions, cut into 1 inch cubes
2 stalks celery, cut into 1 inch cubes
1 asset tomato, cut into 3 balls (remaining in refrigerator)
2 tablespoons honey
1 teaspoon Worcestershire sauce
salt to taste
ground black pepper to taste
Combine margarine, onion, celery, tomato and honey in a food processor or blender or blender on low speed, until cheese-flavored smooth. Decrease speed to medium, and add honey mixture. Process, stirring occasionally, for 10 minutes or until mixture is cheese-like smooth. Transfer into a small baking dish.
Prepare a fresh green salad dressing using Dutch salt, water, mayonnaise or salt and pepper en route, e.g. Jurgot - Refrigerate to 4 hours.
Remove chicken from tin, refrigerate and let cool enough to handle. Roll peeled and sliced chicken wings into several triangles. Spread corn shrimp and celery mix mixture onto all sides of all chicken pieces. Tuck chicken rolls into center of prepared French baguette. Cover baguette tightly, cutting the edge around corners, pinching horizontally at bottom and around edges of baguette. Reserve shells. Roll baguette in open spaces; bundle wrap around wings and tuck in edges under arms. Serve with ketchup.