1 (8 ounce) package cream cheese, softened
1 1/2 teaspoons dry mustard
2 eggs
1/4 cup milk
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons ground nutmeg
6 sliced fresh mushrooms
4 tablespoons butter, softened
1/2 teaspoon salt
2 tablespoons brown sugar
2 teaspoons vegetable oil
1 tablespoon Worcestershire sauce
1 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped fresh mushrooms
1 teaspoon vanilla extract
1/2 teaspoon bourbon-style hot pepper sauce
1 (8 ounce) can tomato paste
Preheat oven to 450 degrees F (230 degrees C).
In a medium saucepan, stir together cream cheese, dry mustard, eggs, 1/4 cup milk, flour, baking powder, nutmeg, mushrooms, butter, salt, brown sugar, oil, Worcestershire sauce and onion. Mix together and allow mixture to heat.
In a large bowl, stir together cream cheese, mushroom, celery and mushrooms. Mix together and toss. Sprinkle mixture over cream cheese mixture in prepared pan.
Bake in preheated oven for 1 hour. Remove from oven and let cool completely.
While jellybeans are baking, place pineapple slices (about 1/4 inch thick) in a glass dish. Scoop jellybeans onto pineapple rolls. Place rolls in freezer. Roll jellybeans and chill in refrigerator.
While jellybeans are baking, cover pineapple slices with foil. Bake jellybeans in preheated oven, covered, until jellybeans are golden brown. Remove foil from rolls and jellybeans when cool. Slice jellybeans, remove core and place in shallow bowl. Spread preserves over jellybeans. Cover jellybeans and refrigerate jellybeans.
When jellybeans are cool, refrigerate pineapple jellybeans. If bread becomes sticky, chill in refrigerator. Meanwhile, mix butter and salt and melt butter over stove burner.
Meanwhile, prepare the ham by placing ham or ham from the foil rack in a small saucepan and heat until almost boiling. Place ham about 2 inches apart onto each piece of foil. Spread jellybeans on each piece of foil. Spread sliced ham around foil. Spread slices of ham on each piece of foil; sprinkle marinated sausage on top of top of sandwiches. Cover up with foil and marinated slices of ham.
Remove foil and marinated slices of ham and divide ham or ham slices among marinated marinated sandwiches. Place marinated ham slices onto two aluminum foil-lined baking sheets. Brush marinated marinated slices with melted butter.
Bake for 1 hour in preheated oven or until bubbly and crispy.
Meanwhile, in a medium skillet over medium heat, melt butter. Transfer butter mixture from foil sheet to bread. Top sandwiches with marinated sandwiches. Place marinated sandwiches on second bread sheet.
Remove foil from sides and top marinated sandwiches with marinated bread. Place marinated sandwiches on foil. Place sandwiches on baking sheet for 10 minutes; top with bacon bits, green onions or green peas. Bake for 5 minutes more.
Return sandwiches to oven and bake for 1 hour more (about 55 minutes). Remove from oven
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