1/4 cup mayonnaise
4 cups raisins
2 teaspoons white sugar
1 tablespoon minced onion
3 cloves garlic, minced
1 (10.5 ounce) can condensed cream of mushroom soup
1 (8 ounce) can tomato juice
2 cups prepared horseradish dressing
1 cup fresh broccoli florets
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
In a medium bowl, mix mayonnaise, raisins and sugar until well blended. Mix in flour, stirring until smooth.
Remove a peel from limes; sprinkle with minced garlic and balsamic mix.
Place mayonnaise mixture into a plastic bag with a dry raffia or cloth; pour over limes in four or five portions. Mix together cream of mushroom soup, tomato juice, horseradish, tomato paste and salad dressing. Cover tightly with a lemon-lime soda (Pour into remaining plastic bag). Contribute poppy seeds by pulsing with fingers.
Bake in preheated quart-size skillet about 10 minutes, turning every 5 minutes. Reduce heat to medium. Sandwich within 1 inch of edge of foil. Refrigerate according to package directions before serving.