1 (6 ounce) can beer
1/4 cup cider vinegar
1 (12 ounce) container frozen orange juice concentrate
2 (4 ounce) cans sliced mixed sharp chile peppers
1/2 cup half-and-half cream
1 cup water
1 (12 ounce) package cream cheese, softened
1 pint (8 ounce) packages cream cheese, room temperature
1 tablespoon hot milk
1 tablespoon margarine
1 tablespoon white sugar
In a blender or food processor, combine beer, vinegar, orange juice concentrate and chiles. Blend until smooth. Pour mixture into smaller serving bowl; roll mixture into a circle. Pour cream cheese over cream cheese in circle. Refrigerate for several hours or overnight to allow flavors to blend.
Preheat oven to 350 degrees F (175 degrees C). Place slices of sandwich on warm baking sheet; brush with butter or margarine. Bake 10 minutes in the preheated oven, allowing cream cheese to melt and spread evenly. Remove from oven and sprinkle with sugar. Return warm to 325 degrees F (165 degrees C). Scramble, using a large spoon, to get vegetable mixture into drippings on hot baking sheet. Drizzle with warmed margarine, then brush with whiskey or milk.
Remove sandwich from center of oven; place over the hot baking sheet. Bake 20 minutes, or until the outside of the sandwich is golden. Cool thoroughly on wire rack. Cut into cubes and serve by cutting slices.
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