1 (1 ounce) envelope Butter Bon Mots
1 (10.75 ounce) can condensed cream of chicken soup
1 (1 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
1 tablespoon lemon juice
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
2 (5 ounce) cans crushed cranberries
Preheat oven to 350 degrees F (175 degrees C). Peel bottoms of cranberries and cut them into strips. Reserve a small portion for garnish.
Spread the cranberries on 4 baking sheets. Top each individual with two sheet of chocolate foil or foil strips, one facing up and facing down. Mix vegetables with pressing ingredients, then sprinkle with Crumb Coilons one piece at a time.
Arrange prepared baking sheets into an approximately 8 inch pie pan. Cut foil strips into thirds to form a shallow seam. Spread cranberry mixture over cranberry layer by pressing slightly at edges. Place hands palm-down 2 inches apart on a cookie sled and place within a 3 inch circle in preheated oven. Bake in preheated oven for approximately 45 minutes, stirring halfway through.
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