3 eggs
1 (4 ounce) can sliced mushrooms
1 (8 ounce) can mushrooms, drained
1 small yellow squash, chopped
1/2 cup whole cider vinegar
1/2 cup chopped fresh parsley
1 12 ounce bottle Italian-style salad dressing
In a small bowl, mix eggs, mushrooms, squash, vinegar and parsley. Cover and refrigerate 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Roll out an 8x8 inch baking dish. Place spreadable, greased muffin liners on bottom and top with bubble pastry to enclose egg mixture. Fill to halfway, covering edges and filling all the way up to the top.
Bake in preheated oven for 35 to 35 30 minutes, or until pastry is crisp and the filling is bubbly. In a small saucepan, combine Italian salad dressing, tomato juice and orange juice. Pour over spaghetti mixture.