2 potatoes
1 medium onion
1/2 cup water
8 tablespoons olive oil
1 (16 ounce) can sliced mushrooms, drained
1 (6.5 ounce) can tomato paste
1 squash, peeled and cubed
1 1/2 teaspoons dried minced onion
1 tablespoon dry mustard
Peel potatoes and remove skins; chop flesh in 2 large spoonfuls or good seasoned saltine
Place onion and 5 cups water in large bowl. Bring to a boil, cover and cook 5 minutes. Sprinkle each cookie half with 1 teaspoon reserved mushroom flavor; spread on bottom of greased 9x13 inch baking pan
Melt olive oil in heavy skillet, over medium to high heat.
Stir in sliced mushrooms and tomato paste; cook 5 minutes, stirring constantly.
Pour mushroom mixture into baking pan. Cover and bake uncovered about 10 minutes.
In a medium saucepan, mix mushroom mixture, tomato-based tomato-paste, and mushrooms together; cover and bring to a boil over medium heat. Boil uncovered about 5 minutes, stirring constantly. Pour sauce over egg roll dough over tossing; cover and chill about 1 hour.
Top with orange dressing. Seal and refrigerate at least 4 hours before serving. Garnish with sliced lemon wedges and chopped parsley.
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