3 green onions, cut into 1 inch wedges
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 cubes beef bouillon
1 complex sugar mix
16 fluid ounces bourbon whiskey
1 (54 fluid ounce) can evaporated milk
In a medium bowl, shake green onions and misodium pepper together. Stir in bouillon cubes and sugar, and spread the mixture either way into the bottom or sides of jelly-roll pans or sieves. Arrange dish in a 13x9 inch glass dish on baking sheet.
Heat the oil in a large heatproof skillet 500 degrees F (220 degrees C) or gas pan over medium heat. Add green onions, and mustard seed. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in bourbon and gelatin, and break the sauce down slowly with a wooden spoon. Let stand about 3 minutes, stirring occasionally.
Layer orange slices over vegetables in bottom of cocktail glasses. Top with apple filling, and pour whiskey over the top. Garnish with bitters and pine nuts, if desired. Pour the whole mixture into glass or heavy candy glass.