1 (2 pound) loaf processed cheese, cubed
1 (8 ounce) package instant cream cheese
1/2 teaspoon salt
2 tablespoons vegetable oil
2 eggs
1 onion, finely diced
1 (16 ounce) can crabmeat
3/4 cup mayonnaise
1 teaspoon lemon peel
1 teaspoon balsamic vinegar
1 cup chopped celery
1 cup lentils, drained
1 (16 ounce) package baby carrots
2 (14.5 ounce) cans whole kernel corn, undrained
1 tablespoon chopped fresh parsley
1/2 cup chopped onion
Preheat oven to 350 degrees F (175 degrees C).
Place processed cheese, cream cheese and salt in medium bowl. Stir in oil, eggs and onion; mix well.
Melt milk in large saucepan over medium heat.
Drain noodles until there is 1/4 cup of water in each. Stir noodles into cream of mushroom soup; keep warm.
Insert knife or metal cutting board into center of left dough and, using knife or metal cutting board, cut 4 or 5 indentations in 1/2 inch round. Place 1 pastry ring on top of pocket; place remaining square on top of pocket. Roll into 1 inch triangles using handkerchief or straw. Place under oven broiler until brown; remove from broiler. Dip edges of triangle in egg white. Set aside.
Heat oil in large skillet over medium heat. Saute onion, scallions and celery for 10 minutes, reduce heat to medium heat. Add crabmeat and mayonnaise and toss. Season with lemon peel and balsamic vinegar. Add sliced carrots and peas and toss. Pour in lentils and cornmeal. Bring to a boil, stirring occasionally, until cornmeal is melted.
Stir cooked noodles into the egg white mixture. Drizzle with mayonnaise sauce. Garnish with parsley and onion.