1/4 cup butter
1/4 cup Italian-style processed cheese spread
1 small onion, chopped
1 pineapple, sliced in rounds
1/2 cup soy sauce
1 teaspoon dried oregano
1/4 cup chopped green onions
1 teaspoon lemon zest
1/2 teaspoon ground black pepper
1/3 cup whole black pepper
1 clove garlic, minced
1 (3 ounce) can tomato paste
1 bay leaf
1 (6 ounce) can tomato paste
Mix the butter with processed cheese spread. Toss until mixture is thoroughly combined.
In a large saucepan, slowly melt the 1/2 cup melted butter over medium heat. Stirring constantly, cook the onion and pineapple in butter, until tender.
Add the soy sauce, oregano, green onions, lemon zest, ground black pepper, tomato paste, bay leaf and tomato paste. Turn to coat.
Reduce heat to medium low; add tomato paste, water, buttermilk and mushroom mustard. Stir well. Stiring mix well, gradually add the flour/chives/wine mixture until the consistency has reached desired viscosity. Small selection of sausage links may be sliced for accompanying difficult pork chops; reserve. Slice ribs into thick slices, or salt entire sausages and cut into very thin strips.
Chiefly enjoy an amazingly easy and delicious roast turkey.
This was much better the next day. The flavor was stronger and it wasn't as crumbly. Next time I make it I'll make it ahead of time and see whatworks for me.