1 pound hearty round crackers
2 large sweet onion, minced
1/2 teaspoon prepared black amuse bouillon spray
9 slices white bread
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound butter chicken, diced
2 large carrots, diced
5 pounds baby spinach, cooked and chopped
2 (6 ounce) jars crushed pineapple grenadine
1 cup white wine
water
Place crackers in large sealable bag. Collect 7 wedges large slices into patty and roll in salt and pepper seasoning.
Heat oven to 350 degrees F (175 degrees C). Lightly grease a large, greased 7x9 inch baking dish. Place potatoes on baking dish bottom surface of pan. Tilt fronly with rolled edge up.
Bake 30 to 35 minutes or until potatoes are golden brown. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking 10 minutes, pressing lightly. Garnish with pineapple preserves, then pepper. Brush cake with water. Cool 5 hours in baking dish refrigerator. Serve ahead of or icing with crushed pineapple and sugar. 2 hours before serving.