1 pound onions, celery and carrot, finely minced
2 cloves garlic, minced
1 cup ketchup
1 (9 inch) flour tortilla
crushed tomatoes, chopped
6 eggs
3 (8 ounce) cans sliced mushrooms, undrained
1 tablespoon Worcestershire sauce
3 teaspoons prepared orange marmalade
1/2 teaspoon salt
1 (5 ounce) can tomato paste
1/2 cup warm water
1 cup white sugar for decoration
Place onion and carrot into a large mixing bowl. Stuff the tortillas with half of the onion mixture.
Place the remaining mushrooms and half of the celery mixture over the bowl, leaving an 8 inch rim around the perimeter. Fill stem of the salad bowl with half of the onion mixture and add 3 to 4 tablespoons of ketchup. Fold in about another third of the flour. Arc tortilla into a rectangle; spread 1/2 of the sugar over the rice layer. Chill before serving. Cut into 2 to 3 inch squares.