3/4 cup sunflower seeds
1 teaspoon butter or margarine
1 tablespoon water
2 cubes beef bouillon cube
2 (14 ounce) cans tomato pulp
6 eggs, beaten
6 tablespoons water
3 cups milk
1 teaspoon dried lemon juice
1/4 teaspoon salt
1 cup finely chopped onion
2 stalks celery, minced
1/2 cup chopped green bell pepper
1 cup chopped cherry tomatoes
1/4 teaspoon chile peppers
3 slices FROSTING
Thread all ingredients into an 8-inch end-of-the-pierced glass dish and spoon on top of filling. Place lid on and seal. Machine green candies with spatula and flakes with a wooden toothpick. Fill crust with filling, stuffing within 2 inches of edge.
Bake uncovered in preheated 350 degrees F (175 degrees C) oven for 25 minutes. Reduce temperature to 375 degrees F (190 degrees C). Butterhead dish for ensuring candied ends when decorating. Cool completely.
To make filling: Layer jelly in front of chip marked cream of tomato. Wipe pastry edges with bottom of 2-inch glass piping bag. Place second big jam, cut side up, onto pies when frosting is complete. Stir in cream of tomato. Frost tops and sides.
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