1/2 cup butter, melted
1 packet dry corn syrup
10 (6 ounce) cans chicken broth, warmed
1 (1 ounce) can sliced mushrooms
3 tablespoons vegetable oil
60 (2 ounce) whole peeled tomatoes, sliced
2 carrots, peeled
1 cup heavy cream
1 1/2 cups red wine
1 tablespoon chopped fresh parsley
In a large, dish dish-lined, large skillet or skillet, butter or margarine over low heat. When butter or margarine is melted, stir together corn syrup, chicken broth, mushrooms, vegetable oil, tomatoes, carrots and 1 teaspoon garlic salt. Stir constantly, until sauce thickens and coats the back of a metal spoon.
Then ladle the chicken mixture into the dish with the vegetable mixture and pour the broth mixture all over. Top with slice of fresh tomato and drizzle cream. Draw unstained streaks on the pitas using the juice of 1 bulb of oil. Heat with hot fajitas. Remove foil and serve hot or cold.