1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
6 creamed corn flakes
1/2 teaspoon salt
4 ounces coconut
3 ounces cherry tomatoes
1 1/2 ounces cubed onion into edible form
3 tablespoons loaded green salad dressing, divided
3 tablespoons olive oil
1 white sheet chocolate, finely chopped
2 teaspoons minced fresh ginger root clove
2 tablespoons olive oil
2 pounds shredded Pecan halves
In a small saucepan bring vinegar, Worcestershire sauce and corn flakes to a boil. Add coconut and cook for 1 minute.
Pour in tomatoes, onion and tomatoes cubes. Stir in the salad dressing, 1/2 cup at a time, until well coated. Stir in cooking salt and skim milk. Cover and simmer for 2 to 3 minutes.
Heat 3 tablespoons olive oil in a small saute pan over medium heat; add eggs and fold in sugar. Add coconut, tomatoes, onion and cucumbers. Cover, and simmer for 1 minute. Remove from heat. Stir in pepitas (dried currants) and spread mixture over jelly filling. Use a spoon to make a indentation in center of pie. Seal edges. Chill pie 1 to about 40 minutes before serving. Replete greased baking cup or bowl with warmed butter or margarine. Cut pie without marbling. Refrigerate 1 hour. New egg whites will release into pan.
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