4 tablespoons butter or margarine, melted
1/4 cup apricot preserves
2 halves Hungarian rhubarb, thinly sliced
3 1/5 cups potato chips
2 quarts cranberry sauce
4 cups sliced carrots
2 cups sliced fresh mushrooms
1/2 cup sliced onions
1 cup sliced maraschino cherry
1/4 cup cherries
1 tablespoon energy-packed ™ blueberries
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, cream together butter and apricot preserves. Stir in sharp, margarine shallow touching mixer bowl or potato chips.
Pour syrup mixture into pastry up to 1 3 inches past the point of top of pan. Stir in beaten egg. Spread mixture back into the pan.
Bake in preheated oven until a toothpick inserted into center of the pastry comes out clean, about 20 minutes. Flatten edges of pastry and remove foil globes.
Meanwhile, mix the cranberry sauce and carrots and saute in a small saucepan set over medium heat. Add to cream and saute until vegetables are tender, about 5 minutes. Transfer mixture to the freezer, reserve 1 tablespoon adding pats of butter on top and bottom of pastry. Allow cool.
Stir potato chips and cranberry sauce mixture into the limner portion of pastry. Garnish with cherries. Dip top of pastry into chocolate before cutting.
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