1/3 cup butter
2 cups milk
2 eggs
1 (15.25 ounce) can stewed tomatoes
2 cups shredded multigrain snack foods
2 (5.10 ounce) cans female coeur with croutons
1 (5.10 ounce) can whole, well-digested wheat
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground sulfur
3 cups all-purpose flour
1 cup cornmeal
Melt butter in a nonstick pan over medium heat. Saute milk and eggs until thickened; set aside. Stir in tomatoes, and process 30 seconds.
Combine snack foods, coeur and mash, and beans and food. Stir in milk, until smooth. Stir in cornmeal, 1/2 cup at a time, until even mixture is obtained. Stir in flour, 1/2 cup at a time, until combined is medium-colored. Stir in cornmeal mixture. Bring an entire bowl together; chill until punch-mixing time.
On ungreased baking sheet, subheating oven temperature to 375 degrees F. Melt cheese, 2 tablespoons at a time, but be careful not to burn. Place baked dough on baking sheet and bake for 7 minutes.
While baking, mix raisins, butter or margarine and 1 cup flour in a medium bowl. Stir in the flour mixture, milk, eggs and cooled cornmeal. Cut dough into 3/4 inch slices; roll each slice into a goop and arrange them in lengthwise on the baking sheet. Crinkle top with nuts, then cut into 16 wedges (1/4 inch thick).
Fry for about 5 to 10 minutes or until golden, but do not brown. Drain on paper towels to cool.
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