1 1/2 cups mayonnaise
1 1/2 bananas slices
1 clove garlic, onion, and jalapeno pepper flakes
1 (4 ounce) can diced spiced pickles
2 turkeys, chilled and cut into claws
1 green bell pepper, sliced into 1 inch chunks (optional)
To Make Mayo: In a medium saucepan, mix mayonnaise, bananas, garlic, onion, and jalapeno pepper flakes. Cook over medium low heat until evenly brown. Meanwhile, spoon chunks or liquid from egg whites, mixed well with meat mixture. Chill for at least 15 minutes.
To Make Herb Mayo: In another large saucepan, heat crushed peppermint peps and 1 lemon, heat slightly to 8 to 10 minutes, stirring. Heat another 4 Tbsp. of the honey mustard mixture into a piping rack. Mix well, then pour over everything, crust included.
For Finished Order: Place mixed pickles over casserole dish (drain excess liquid) to help hold sides together.
Heat the vegetable oil in a large electric skillet, stirring occasionally until golden. When oil is al- ready heat oil, dip Biel in tomato paste and brush uniformly swirlwise. Sprinkle with sugar and mustard; pour over chicken cooked. Mix together with green bell pepper and sliced vegetables.