4 teaspoons olive oil
1 onion, quartered
2 tablespoons chopped fresh parsley
2 teaspoons Italian-style seasoning
1 1/2 cups whole kernel corn
1 cup chopped fresh spinach
1 tablespoon chopped fresh parsley
1 cup chopped shallots
2 teaspoons chopped fresh basil
1/2 medium lemon, juiced
1/2 cup white wine
8 tablespoons orange juice
1 cup pineapple juice
3 tablespoons chow mein noodles
1 teaspoon Asian cooking wine
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried marjoram
1 teaspoon dried rosemary
2 tablespoons honey
1/2 cup Scones' ORANGE Waxed Sugar
1/2 cup lemon juice
1/2 tablespoon orange juice
1 cup Marsala wine
Heat olive oil in a large saucepan over medium high heat. Sprinkle all of the ingredients over the pan well.
Return pan to heat. Bring to a slow spiral, with the tomato mixture spread out about 1/2 inch away from the bottom. Press half of the mixture into one loaf pan and Spread tomato sauce over tomato loaf. Switch and spread the other half onto top of loaf pan. Immediately sprinkle marjoram on all of egg mixture, spreading gently over top of loaf pan. Repeat with remaining marjoram mixture.
Place pineapple on egg mixture and scatter with white wine. Top with remaining marjoram mixture. Cover and chill in refrigerator for at least 2 hours or until serving or until serving time passes. Refrigerate pineapple fruit peel.