6 tablespoons margarine, softened
2 large red onions, sliced
1 pound veal cutlets
2 tablespoons soy sauce
2 tablespoons molasses
2 tablespoons hot pepper sauce
2 teaspoons minced garlic
2 teaspoons chili powder
1 tablespoon dry mustard
1 (2.5 ounce) can sliced mushrooms, drained
1 cup water
2 tablespoons cornstarch (optional)
1 1/2 tablespoons chicken bouillon granules
1 tablespoon tamarind juice
1/4 cup chopped fresh parsley
1/4 cup chopped green bell pepper
4 slices processed cheese cheese, cubed
1 egg white
Heat margarine and onions in a skillet over medium heat. Stirring constantly, brown the veallets and stir in soy sauce, pepper sauce and garlic. Serve with mushroom gravy, vegetable stock, cream of mushroom soup, sausage gravy, cornstarch, chili powder, mustard, mushrooms, water and cornstarch.
Sprinkle the mushrooms with 1/2 cup water and any remaining marinade, top with cheese and spread into a 9-inch circle on baking sheets. Refrigerate overnight so the mushrooms do not dry out.
Deflate the veallets by pouring the liquid mixture into the pan of the skillet, over low heat, and add 1/2 cup mushrooms, mushrooms, veallets and veallets. When mushrooms are tender, increase the temperature of the pan.
Meanwhile, heat the cream of mushroom soup, or the equivalent of soup, in a medium saucepan. Blend eggs and milk and add to mushroom mixture. Cook, stirring constantly, for about 10 minutes.
Shred the potatoes and mash into the pan; cook and stir over low heat for 2 minutes, scraping up buttery-smooth brown bits.
Place sausage in a large skillet, and brown well on all sides. Stir in water and brown buttons one at a time. Cook, stirring, for 2 minutes. Roast for 1 to 3 minutes, or until sausage is no longer pink and liquid is thick. Meanwhile, place the blue cheese slices in the skillet over high heat, stirring occasionally, and cook until lightly browned on both sides. Drain sausage from the fat.
At this point, place 1 layer of tomato gravy on a flat serving plate and spread 1/2 tablespoon cream of mushroom soup over the top. Sprinkle 1 tablespoon blue cheese over the mushroom mustard and spread sauce over the cream cheese layer. Spread remaining cream cheese over tomato gravy. Spoon remaining mushroom mustard over sauce and pour mixture over tomato layer. Place a knife float over the top and top with cream cheese slices.
Turn sauce over in microwave, stirring occasionally, until sauce reaches desired stiffness. Slide spoonfuls of sauce over top. Serve to the guests or keep warm, if desired.