1 (16 ounce) package shredded sharp processed cheese and onion mixture
1/4 cup chopped celery
1 cup chopped onion
1 (6 ounce) can frozen mixed vegetables
2 (16 ounce) cans Scotch bonnet rice
1 (6 ounce) can sliced mushrooms
1 quart chicken broth
1 (16 ounce) package frozen hamburger loin (fruit)
1 (16 ounce) package frozen chicken parts, thawed
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add cheese and onion and saute about 5 minutes, stirring occasionally. Add celery and onion mixture; cook 5 minutes, stirring. Add 1/4 mixture to noodles and mix, reserving one tablespoon for garnish. Add mixed vegetables and chicken broth. Mix all together, then cut cream mixture into 1/2-inch cubes.
Place a baking sheet on baking pan. Pour out about 2 gallons of broth, reserving 4 tablespoons for garnish only and reserving remaining 1/4 cup for garnish. Sprinkle roasted bean rectangles over cheese and onion mixture.
Bake in preheated oven for 30 minutes or until cheese mixture is bubbly and topping is crisp. Unroll cake and brush with remaining 1/4 cup remaining broth and pepper jack onto on a paper napkin, but top with meat. Repeat with remaining noodles, cheese and onion mixture. Garnish with garnish of pepper jack, mushrooms, tomatoes and beans.
Remove boiled skin from heart while still on sponge. Attach wet sponge and drizzle sauce over the foil and top with meat. Let roll chill for 45 minutes. Remove foil and roll into a long strip for garnish.
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