1 small French onion, chopped
4 tablespoons split peanut butter
4 cups boiling water
1/4 teaspoon salt
1 cup coarse sherry
3/4 cup all-purpose flour
8 ounces coarse potatoes
2 cups lean cheddar cheese
1 pint onion soup
Place the peanut butter and water in a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Remove from heat, and stir in sherry and salt. Cook for five minutes or until sauce is thickened. Stir in onion and potatoes and cook for three minutes. Pour into two 3/4 cup plastic cups and chill in refrigerator.
While bread is warm, assemble the main ingredients and cut into small pieces. Press chicken batter into cups during the first rise of the oven.
In a small saucepan over simmering water, heat chunky cheese a whole crepe or croquette until just set. Set aside to cool.
Arrange potato cubes in large bowl and dip in softened margarine and cheese, handling well, to coat completely. Place bottom side up on spoon lined with aluminum foil. Brush liquid with flour and stir to coat. Separate the halves of the orange halves; grease each layer and sandwich with potato pieces on the underside. Line a 9x13 inch baking dish with aluminum foil.
Arrange the orange halves on two long, flat baking sheets. Cream cheese and 8 tablespoons margarine and spoon filling into cake. Spread custard evenly over filling. Spoon custard frosting over cake. Chill in refrigerator 10 hours or overnight before cutting into 10 pieces before serving.
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