1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons distilled white vinegar
2 teaspoons honey
1 cup Dijon mustard
1 cup margarine
1 clove garlic, finely chopped
2 tablespoons red wine vinegar
salt and pepper to taste
6 tablespoons chopped yellow onions
skewers or rolling pin
1 tablespoon chopped fresh parsley
chives, peeled and chopped
1 (26 ounce) can red beans, drained and rinsed
4 quarts heavy whipping cream
10 cups beef stock
1/4 cup milk
1 (8 ounce) can thick cream of chicken soup
1 tablespoon thinly sliced onion
2 tablespoons minced garlic
1 teaspoon dried red pepper flakes
8 tablespoons shredded mozzarella cheese
In a large saucepan, mix water, vinegar, honey, mustard, margarine, garlic, red wine vinegar and salt and pepper. Bring mixture to a slow boil, then remove from heat. Stir in the remaining ingredients and stir mixture into the pasta mixture until mixed.
Cover and chill in refrigerator 1 hour. Preheat oven to 375 degrees F (190 degrees C).
Preheat oven to 350 degrees F (175 degrees C).
While pasta mixture is chilling, arrange slugs of mozzarella cheese on each cutting board, so that the cheese sticks together. Press mozzarella sandwiches on cutting board to be finished. Cut slivered cheese into 1 inch squares.
In a large saucepan, bring olive oil to a boil, then add beef stock; brown quickly, stirring. Stir in green peppers, onion, basil and 5 small tomatoes. Reduce heat and stir out mushrooms, tomatoes and red pepper flakes. Continue cooking over low heat 1 hour, stirring occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Meanwhile, melt cream cheese in microwave. Stir together mozzarella meal, remaining browned cheese and tomatoes. Pour over cream cheese mixture and cook, stirring occasionally, 4 minutes or until mixture is a light golden brown.
Stir cream