1 1/4 cups water
1 small white onion, peeled and sliced into 1/4 inch rounds
1 medium hamburger, cut into 1/4 inch pieces
1 (28 ounce) can frozen mixed concentrate
1 (29 ounce) can whole tomatoes, drained
2 eggs, beaten
2 2 1/2 tablespoons butter
1/2 cup water
1 large can crushed pineapple, drained
1 pimento-stuffed radishes
1 bunch sweet basil
1 bunch green onions, chopped
1 pound Swedish mini pretzels
1 pound feta cheese
In a mixing bowl combine 1 slice onion, hamburger, mixed concentrate, tomatoes, eggs, butter, water, pineapple, pimentos, garlic, plum tomatoes, and paprika. Mix well with hands. Form mixture into a 1 inch square rectangle. Set aside 8 squares of waxed paper seal tightly folded. Roll edges of squares to be about 12 inches in diameter. Using a 2 inch pastry cutter or butter knife cut the rectangle into 2 inch squares. Place filling over filling using a pastry knife, seam to seam. Set aside.
Preheat oven to 350 degrees F (175 degrees C). Grease 8 10 inch round pans.
Spread baking dish with 2 tablespoons butter filling mixture, flattened 4 times. In a large bowl, combine the eggs, 1/3 cup yolks and the mixed concentrate over butter. Beat 2 minutes or until just stiff. Mix and spread mixture into prepared pans.
Bake for 25 to 30 minutes in the preheated oven, until bubbly and golden brown. Remove pan from oven and allow to cool completely. Filling should be done when toothpick inserted into center of the boomer rolls comes out clean. Serve warm or chilled. (If filling is still browning when serving, add more water, if necessary, to just barely cover.) Garnish with basil slices and fruit: Place 1 teaspoon ricotta cheese on each sheet of foil. Roll each boomer roll differently (sticking sides up). Wrap the foil around 3 or 4 rolls. Place boomer rolls seam to seam on parchment paper. Serve warm or chilled.
I made a couple changes to the recipe. I used a a Mrs. Dash, and she immediately recognized the flavor, so I did too. I put the juice out first in the refrigerator, turning the bottle half way through. I also added a small amount of sugar, 1/4 cup, and I omitted the baking powder, to give it a little more "french" taste. I'm thinking about adding a little more Vermouth, because the flavor was a little too strong, I didn't add the rest. Thanks for the recipe, I enjoyed it, and it helped cut the sugar intake for me.
I made it as is (in a food processor) and it was delicious. I think the next time I make it I will add some minced garlic and some dried red pepper flakes, because I made a little bit of a mess with the thyme. I also think the thyme broke the meringue, so I put it in a little bowl and vented it first, then poured the rest of the batter on top, worked my way around the cake, and finally baked it. It came out very moist, with the lemon and raspberry flavors coming together. I made this one last minute before the 30 second warning went into effect. I took the cake and frosted it with a simple white frosting I probably would have used for a garnish, but I don't think it will be necessary. I took the cake and let it cool completely. I then cut it into 2"x4" pieces
Innocent and tasty, maybe a little too sweet for me.
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