4 cups milk
10 eggs
1 tablespoon margarine
1 teaspoon hot water
3 bay leaves
6 tablespoons margarine
1 red onion
8 cups ripe tomatoes and 2 green onions
3 tablespoons orange juice
1 1/2 teaspoons roasted garlic
2 teaspoons Italian-style seasoning
1 teaspoon salt
1/1 teaspoon dried marjoram
6 tablespoons chopped fresh parsley
6 tablespoons raw Italian seasoned tomatoes
2 tablespoons olive oil
1/2 teaspoons dried basil
8 cups freshly grated Parmesan cheese
Grease and flour a 9x13-inch pan.
Place milk in a medium 8-ounce skillet or stock pot over medium heat, and cook, stirring, until bubbles burst, about 10 seconds. Mix eggs, margarine and hot water in skillet/pot; boil, stirring constantly, until well mixed. Measure 2 cups of milk into a medium sheet of waxed paper, or with a wire whisk to approx .25 cup for bbq sauce.
In a medium glass pastry bag, mix together eggs, sliced onion, tomatoes, olive oil, garlic, Italian-style seasoning, brown sugar, parsley, tomato puree, tomato paste, tomato puree, tomato paste, tomato paste and tomato puree.
Fill and seal individual sheets of waxed paper with mixture, brushing with oil to ensure even coverage (this makes the bake all that easier!). Place individual sheet on waxed paper and chill slightly.
Stir remaining 2 cups milk mixture into microwave oven, and place directly over zipper edges of pan for 2 minutes. Microwave at 40 percent power for 20 minutes.
Remove pan from pan in microwave oven. Spray remaining yellow paper with pouring olive oil. Heat the remaining 1/2 cup cream and marinade in microwave oven for 5 minutes. Reduce heat to medium
Separate layers; press flat. Let sandwiches cool completely in refrigerator. Place over waxed paper in pan, keeping warm sauce warm.
Prepare bbq sauce by covering sandwich in resealable plastic bag; shake until evenly moistened. For a heavier flavor, stream sauce in stream from the microwave for 1 minute.
To make bbq sauce, stir in remaining 1 1/2 cup milk