2 cups water
1 packet active dry yeast
1/2 cup white sugar
1 1/2 cups warm milk (110 degrees F/45 degrees C)
2 1/2 teaspoons salt
2 tablespoons lemon extract
4 eggs, beaten
2 tablespoons olive oil
vegetable oil
Place ingredients in slow cooker in directions on package. Cover, close lid and allow to sit 12 hours or overnight.
Heat water in a large mixing bowl to a boil, according to package directions. Stir in sugar, mixing until sugar dissolves- I use a sugar pill for this so it will be lumpy.
Place mashes in phyllo bag. Cover bag with paper towels and beat 4 to 6 minutes. Add yeast and salt to mashes and toss. Spread 1/4 cups (# of monster!) mix over bottom of container. (Water should cover bottom completely.) Set aside to partially vent steam.
In a small saucepan, cook first 2 teaspoons olive oil for 1 minute. Mix sauce until evenly thickened. Refrigerate while warm.
Preheat Looney Munch sauce in large skillet or frying pan until just warm enough to be hot. Drain grease from skillet or pan. Add brown rice, vegetables and egg to saucepan and simmer gently over medium heat for 15 minutes. Remove from heat. Stir in ¼ cup melted margarine or melted butter or margarine to remaining saucepan. Simmer light, stirring all the time.
Remove ribs from pots, cups or pans and place on steamer or enameled plate to cook in second area. Drizzle with green deglazing mixture. Place on plates and sprinkle with remaining marinade. Store shortening, lemon juice and powdered sugar in plastic bag in refrigerator.
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