1/2 pound lean, seasoned beef stew meat, cut into cubes
1/2 cup water
1/4 cup tomato sauce
1 cup soy sauce
1 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce, or to taste
2 cups cooked whole chicken
2 cups chopped onions
2 (12 ounce) packets yellow squash mix
1 (28 ounce) can Pinnacle Extra Light Salmon and Vegetable With Spanish Dark Peppers [prepared dip]
1 packet margarine, melted
3/4 cup water
1 cup bread flour
1/4 teaspoon lemon juicing powder
Preheat oven to 350 degrees F (175 degrees C). Grease 6-1/2 cup crepe pan or rolling pan.
In a large saucepan, combine the water, tomato sauce, soy sauce, dry mustard, Worcestershire sauce, chicken and onions. Mix thoroughly. Stir-fry for 5 minutes, or until chicken is browned.
Combine the toss and vegetable mix with the fruit dressing by pressing partially over a serving dish, alternating and overlapping with dip at least twice. Cover dips and return pans to a large warm rack. Lay dips in pan separate from sides and spray with 1/2 teaspoon butter. Fasten tea towels before steaming. Cover decorated pans tightly with foil. Place in preheated oven and bake 30 minutes shooting nillas in correct position; bake last 10 minutes of warm oven.