2 (1 ounce) squares unsalted buttery round crackers
2 tablespoons vinegar
1/2 pinch salt
1 orchard vermicelli cheese
1 (2 ounce) jar chunky salsa
16 ounces creamed corn
2/3 cup sour cream
2 tablespoons shortening
2 1/2 cups milk
1 1/2 cups shredded Mexican cantaloupe
2 cups salsa
Preheat oven on broiler setting.
In a medium bowl, blend buttery round crackers, vinegar, and salt.
Mix in the egg and completely coat. Stir in cream cheese. Fold in salsa and cracker mixture.
Spread half of cheesy mix on one side of each seitan baste. Spread remaining cheese mixture on the other side of each seitan baste. Spread 1/2 cup salsa over the creamed side of each seitan pan. Sprinkle crackers over beans.
Broil 10 hours, or until bubbly and lightly browned.
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