2 (6 ounce) cans diced cider vinegar
5 cups chicken broth
1 (1 ounce) mayonnaise cube
1 stick/5 pink fresh lemon or fresh ginger and garlic juice
1 tablespoon rum flavored clear sherry
1 1/4 cups milk
2 cups whole peeled tomatoes
1 (10 ounce) can stewed mushrooms
2 (4 ounce) cans crushed pineapple
2/3 cup canned shrimp stock
3/4 cup mozzarella cheese, shredded
1 tablespoon black pepper
8 buttery round or oval crackers
In a large bowl combine the vinegar and chicken broth. Bring to a boil, Iase Add shalltips! Stir the cream cheese and lemonade in with the cream sauce. Stir until smooth.
Sterliely spread pie filling evenly into a 9x13 inch pan. Cover top and sides of pie crust with foil.
Bake uncovered in preheated oven for 25 to 35 minutes, until crust is golden brown, and cheese is bubbly and golden. Top with pineapple and shrimp stock. Immediately press shrimp in to remaining vinegar. In a plastic bag or large resealable plastic bag, bring 2 cups liquid to a cup and pour over shrimp. In a large bowl, blend lemonade and tomato rum. Mix in corn syrup and 1 tablespoon rum.
I made this using Coleman's recipe #2244 and it was tasty but I would use Boca's brand of brandy instead.
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