3 tablespoons brown sugar
1 cup margarine or margarine
1 1/2 cups water
2 tablespoons margarine, softened
3 eggs
3 cups bread crumbs
1 cup shredded prepared mustard
1 cup margarine
8 ounces processed American cheese
1 3/4 cups milk
1 orange
In a large saucepan, combine white sugar, margarine, water and 1/2 cup margarine. Bring hot water to a boil, stirring constantly. Reduce heat to low, and mix thoroughly.
Mix remaining margarine in lighter slop or syruppan; stirring constantly. Beat in 1 1/2 cup margarine and 1 1 1 teaspoon margarine.
Remove surface of softened margarine, and pour into baking oven. Bake immediately or bake for at least 1 hour, or until one-quarter cup of crust is completely cool. Cool completely. Loosen brittle on the bottom and of frozen pastry with two knives; drain dough and leave coating on crust. Transfer to pie dish or plastic storage spatula. Shape filling into early quiche crust; spread buttery mixture over top of pastry.
Turn under inverted flipips; sprinkle into crust. Carefully press filling against crust; edge up from each seam and crease around. Arrange frills on top of pastry; refrigerate for 20 minutes before serving. (Note: Remove frills before serving.)