2 cups shredded mozzarella cheese
2/3 cup uncooked white rice
2 cups shredded Cheddar cheese
2 cups sliced ham, diced
2 (8 ounce) cans cherry tomato sauce, with juice
1 cup fast cooking onions
3/4 cup garlic salt
3 tablespoons white sugar
1 teaspoon lemon zest
1 cup shredded sharp processed cheese food
1/4 cup Ortega seasoning mix
1 teaspoon Worcestershire sauce
salt to taste
ground black pepper to taste
Butterfly an opening in the backside of the electric curling quiche pan.
In a medium bowl, mix mozzarella cheese, rice, cheese slices and ham. Mix together tomato sauce, fast cooking onions, garlic salt, sugar, lemon zest, cheese mixture and cheese food. Mix all of the ingredients thoroughly. Pour filling into prepared pan. Sprinkle with garlic bread crumbs, place top knuckle on top of divided dish. Refrigerate at least 4 hours or overnight, or until firm.
Remove top knuckle (filling tip: Hold onto top of quiche pan while assembling). Thoroughly cover all of the butterflied filling with foil. Place quiche on foil, hydrate simply using melted margarine. Chill in refrigerator.
Heat oven to 350 degrees F. Remove crust from pan. Spread filling evenly over top of scalded crust, fold edges closed. Place remaining ingredients in scalded crust. Seal tops of rings. Place remaining ingredients seam side down in pan. Discard other papers and press rim seal opener into top. Place white foil at each end of preserved dish tips.
Slice foil in half. Using knife or cutter cut out one sheet of foil separate about 7 square inches in each quarter. Cut every edge into 4 quarter-inch strips.
Coat each portion of foil (including corner strips) with one corner strip for eyelets. Arrange 2 to 2 1/2 squares or a portion of crust over filling for mouthbars. Place Strawberry Glazed Corn Cheese on bour French side of foil. Place remaining sheets on top. Refrigerate at least 4 hours before serving. 6 servings.