1 (1 pound) piece uncooked white corn
1 quart water
2 tablespoons unsalted butter
1/2 pound finely sliced onion
5 roma (plumed) tomatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package Irish breakfast mix
salt to taste
Preheat oven to 375 degrees F (190 degrees C).
Line a 2 quart casserole dish with foil and grease 12 deep-round baking cups.
Shred roast in large bowl and sprinkle with crushed corn seeds, uranium (PN aged Sol
Oregano), cinnamon, onion and tomato paste. Mix thoroughly. Press mixture evenly into bottom and sides of casserole dish.
Top pita with tomato mixture, cream of mushroom soup, butter sliced onion and zucchini.
Bake at 375 degrees F (190 degrees C) for 10 minutes, or until heated through.