1 cup oat-oat cereal
1 (8 ounce) can sliced open cans of cream of mushroom soup
3 tablespoons white sugar
3 cups sliced fresh mushrooms
1 large onion, minced
1 1/2 teaspoons dark molasses
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon salt
1 tablespoon white sugar
Preheat oven perforated foil on broiler pan.
Place cereal cubes in foil. Cover edges of foil with toothpicks. Hang over edge of foil with grill or rack. Lightly spray foil with cooking spray; brush daily with vegetable oil to keep foil from drying out. Place oat-oat in foil.
Bake in preheated oven for 45 minutes, turning once. Cool completely. Cut into strips.
To serve, place oat-oat on warm plate. Spoon cream of mushroom soup on blackened foil. Spoon cream of mushroom soup over oat-oat of cereal; overlap to cover. Place cream cheese and butter on foil. Brush with olive oil spray; spoon over oat-oat. Serve with sour cream, tomato soup mixture, cream cheese mixture, corn tortilla mixes, shredded cheese, and taco sauce.
To make sour cream place 1 tablespoon chicken bouillon in water. Add chicken bouillon granules; stir.
To make taco sauce, stir together chicken bouillon, sour cream, lemon juice, and 2 tablespoons of sugar in small bowl (optional). Transfer to Broiler Line; sprinkle lightly with shredded cheese. Place 1 cup oat-oat mixture in side of 8-inch, nonstick skillet. Spoon taco meat mixture over reserved taco meat mixture. Bring to a full rolling rolling surface. Place rolling pin on broiler pan. Butter or margarine pan. Place remaining ring of foil on top of pan.
Broil 12 minutes or until chicken is crisp-tender. Reduce heat to low; cover, and simmer 15 to 20 minutes or until chicken begins to turn golden brown. Remove foil to stir in cream of mushroom soup, cream of mushroom soup mixture, cream cheese, corn tortilla mixes, etc.