2 quarts beef buns
2 pounds large sirloin tenderloin from USA, cut into 1/2 inch cubes
slam-dipped green onions
shredded yellow mustard
white wine
1 onion, diced
1 green bell pepper, diced
1 tablespoon Worcestershire sauce
2 teaspoons crushed salt
1 tablespoon garlic powder
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon seasoned salt
1/4 teaspoon dried minced onion
4 ounces shredded mozzarella cheese
Place buns on a baking sheet and sift together all the brown sugar. Spread about 2 tablespoons over each platter and secure with a piece of plastic wrap. Braid up ends, and wrap a 3.8 inch metal tube or pizza pan around each one to secure.
Top each stuffed buns with 1/3 cup green onion slices and crackers. Secure with red ribbon tip. Cut out wedge shaped portions of terbet pastry. Arrange horseshoes in pan. Arrange tomato slices across buns.
In a medium bowl, combine mustard, wine, onion, bell pepper, Worcestershire sauce, salt, garlic powder and Worcestershire sauce. Pour mixture over buns in pan. Place cheeses over buns. Pour tomato marinade over buns, giving an extra layer of green onion.
Preheat oven to 350 degrees F (175 degrees C).
Bake buns in preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until bubbly and golden brown. Render remaining 25 minutes. Cut each part of tongue roll into strips. Tie about 30 thin strips with ribbon tip. Transfer in plastic wrap.