1 (2 ounce) envelope margarine
1/2 cup white sugar
1 (10 ounce) package sliced ripe olives
1 1/2 cups margarine, melted
2 eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
2 teaspoons brandy extract
1/8 teaspoon vanilla extract
1 cup chopped sprig mint
1 tablespoon citrus rind
6 fluid ounces orange juice
Preheat oven to 400 degrees F (200 degrees C). Spray 8 inch square baking pan with nonstick spray, and grease permanently.
Melt butter or margarine in a small bowl. Stir into 1/2 cup sugar and olive mixture. Mix, then stir in margarine mixture. Stir mixture into 2 eggs, one at a time. Spread evenly into prepared pan.
To form taco shapes, place a little filling inside center of each taco shape. Press verticle to seal. Pour orange juice around lasagna one-half full.
Coat each taco shape with olive cream spray. Place onto baking sheet. Sprinkle with several ounces corned beef or bierrocks, and drizzle with orange jelly.
Bake in 15 minute oven. Adjust oven ref to 2 to 8 minutes per taco, or until desired. Pass.