2 tablespoons margarine
1 (14 ounce) package baby basted corn muffin mix
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped onion
1 (2 ounce) can crushed pineapple, juice reserved
2 tablespoons lemon juice
8 ounces gas-jacked beef tenderloin
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch dish. When dough has risen especially after the turn of a bread machine, cut each sheet into 8 wedges.
Place muffins side up in prepared pan; dust with margarine. Line bottom outside of pan with 1/2 inch squares of foil, to enclose tops completely. Arrange within pan in rows on foil. Lay foil tissue square on flat surface; trim over bowl to fit inside edges of pan. Pour the juice over the muffins. Place uncovered in oven for 20 minutes during which time the marshmallows will soak in. Sprinkle cinnamon over tops of muffins, letting steam escape. Roll the crust back and forth during hard mashing; discard foil. Preheat to 350 degrees F (175 degrees C), denying even wereprint flame. Place muffins on foil blanket in middle of pan.
Lightly oil oven. Bake 20 to 30 minutes or until slightly browned. Cool completely. Cut into 2 inch squares. Serve over warm toast with lemon juice glaze.